Victoria Sponge Cake. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air.
You can cook Victoria Sponge Cake using 8 ingredients and 13 steps. Here is how you cook that.
Ingredients of Victoria Sponge Cake
- It’s 2 cup of self-rising flour.
- Prepare 2 cup of butter.
- Prepare 4 large of free range eggs.
- You need 2 cup of sugar.
- It’s 1 tbsp of vanilla essence.
- You need 2 tbsp of milk.
- Prepare 1 can of whipped cream.
- It’s 1 bunch of fresh berries.
To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe. If you use social media, remember to share your #royalbakes ! Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations.
Victoria Sponge Cake instructions
Preheat oven to 180C/350F.
Grease and line a round cake tin (18cm) with baking paper. I usually grease the baking paper with butter and then sprinkle some brown sugar. This makes the cake crust a lovely brown color and adds flavour.
Cream the butter and sugar until fluffy.
Beat in eggs, one at a time…
Add in the vanilla essence.
Add flour and then mix.
Add the milk.
Keep mixing till batter is soft and dropping consistency.
Pour mixture into the cake tin… and spread out the batter with a spatula.
Bake for 20-25mins or until golden brown and check with a tooth pick or skewer inserted in the middle to make sure it comes out clean.
Remove from oven and place on rack to cool.
Decorate with cream and add freshly cut berries.
Enjoy!!!.
The Victoria sponge is flavorful enough that it can be enjoyed comparatively unadorned. Queen Victoria's cakes, and even those of my childhood, would have been sandwiched only with jam, with a dusting of sugar over the top. For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream - without a recipe. This Victoria sandwich recipe by Mary Barry is. But Tammy's favorite dessert by far was Victoria sponge cake.
