Road rules0 min ago
how oto make a victoria sponge cake
Hi i have been baking with the kids and have been trying and trying to bake a victoria sponge i can make it no problem but my missionis to make it lighter and fluffier and well risen i currently use 8 oz sr flour 2oz marge 2oz caster sugar 2oz lard 2 eggs and 2 tablespoons of milk are their any other recipes or tips out there to help me make the perfect victoria sponge cake?
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For any sponge I usually use 4 oz of marg, flour and sugar + 2 medium eggs (+ bit of vanilla, maybe lemon and a bit of baking powder). Then scale as necessary.
A lady I know who is a cake genius, says the way to make a perfect cake is to make sure you cream the marg/butter and sugar together properly at the start until it is light and fluffy, the lighter the colour the better
A lady I know who is a cake genius, says the way to make a perfect cake is to make sure you cream the marg/butter and sugar together properly at the start until it is light and fluffy, the lighter the colour the better
this is how I'd make it, adding an extra 1/2 teaspoon of baking powder as well as what's in the recipe
Ingredients:
6 oz (175g) Self-raising flour
1 rounded teaspoon of baking powder
3 large eggs
6 oz (175g) Caster sugar
6 oz (175g) Butter
0.5 tsp Vanilla extract
3 tbsp Fruit jam (filling)
150ml Double cream, whipped (filling)
Dusting of icing sugar
Pre-heat oven � gas mark 3, 325�F (170�C)
grease and line with a circle of greaseproof paper, two 8 inch diameter sponge tins, 1� inches deep.
Seive flour and the baking powder into a large mixing bowl, hold the sieve quite high to give the flour air as it goes down.
Break eggs into the flour, add caster sugar and the butter � the butter has to be soft, room temperature. Finally, add the vanilla extract.
With an electric hand whisk, whisk everything together until you have a smooth, well-combined mixture. This will take about one minute � if you don't have an electric whisk, you can use a wooden spoon
The mixture should drop easily off the spoon when you give it a tap on the edge of the bowl. If it seems too stiff, add 1-2 teaspoons of water and mix again.
Divide the sponge mixture equally between the prepared tins and smooth out the surface with a palette knife.
Place the two tins on the centre shelf the oven and bake for 30-35 minutes. Don't open the oven door until 30 minutes have passed or the sponges will sink. To test if the sponges are ready, touch the centre lightly with your finger if it leaves no impression and springs back, the sponges are ready.
Remove the sponges from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the greaseproof paper.
Leave sponges to go cold before you add fillings and toppings. Traditionally Victoria
Ingredients:
6 oz (175g) Self-raising flour
1 rounded teaspoon of baking powder
3 large eggs
6 oz (175g) Caster sugar
6 oz (175g) Butter
0.5 tsp Vanilla extract
3 tbsp Fruit jam (filling)
150ml Double cream, whipped (filling)
Dusting of icing sugar
Pre-heat oven � gas mark 3, 325�F (170�C)
grease and line with a circle of greaseproof paper, two 8 inch diameter sponge tins, 1� inches deep.
Seive flour and the baking powder into a large mixing bowl, hold the sieve quite high to give the flour air as it goes down.
Break eggs into the flour, add caster sugar and the butter � the butter has to be soft, room temperature. Finally, add the vanilla extract.
With an electric hand whisk, whisk everything together until you have a smooth, well-combined mixture. This will take about one minute � if you don't have an electric whisk, you can use a wooden spoon
The mixture should drop easily off the spoon when you give it a tap on the edge of the bowl. If it seems too stiff, add 1-2 teaspoons of water and mix again.
Divide the sponge mixture equally between the prepared tins and smooth out the surface with a palette knife.
Place the two tins on the centre shelf the oven and bake for 30-35 minutes. Don't open the oven door until 30 minutes have passed or the sponges will sink. To test if the sponges are ready, touch the centre lightly with your finger if it leaves no impression and springs back, the sponges are ready.
Remove the sponges from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the greaseproof paper.
Leave sponges to go cold before you add fillings and toppings. Traditionally Victoria
I think it also depends on the size of the baking tins. I use 10 ozes of marg/suger and weigh eggs out to 10 oz also. then add 12 oz of flour, little vanilla essence and a little milk.
By the way did you know that a Victoria sandwich shouldnt have cream in it only jam.? They mentioned that last night on a programme about the film Calender girls.
By the way did you know that a Victoria sandwich shouldnt have cream in it only jam.? They mentioned that last night on a programme about the film Calender girls.
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