Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. And we did make him blow out the candles, he limply protested but I could see in his face he quite liked the fact he was being spoilt as much as a ten year old. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore! Repeat until all the flour has been used up. Probably the first ‘big’ cake made by all school girls, comprised of the easiest ingredients list, easy to remember and, hopefully, usually fail safe, the cake still manages to generate heated debates and risen eyebrows of disapproval at local cakes sales across the land. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. A classic sponge cake – also known as Victoria sponge cake – consists of raspberry jam and whipped cream sandwiched between two layers of sponge … I know the best ever Victoria Sponge I have ever tasted is made by my friend Carol who weighs her eggs first so I will vouch for that method. Divide the mixture between the tins. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it. Contact me by using the form below or via Facebook, Twitter or Instagram. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. Cook for 25-30 mins until golden brown and a skewer comes out clean. You can make it a little lower in the middle if you don't want the middle to come up too high although this doesn't bother me). Cream together using a whisk or an electric mixer. If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. Dropping consistency is one of those terms I learnt at school 40 years ago and it has stuck like glue, but something you hardly hear of now. https://jernejkitchen.com/recipes/fruit/sponge-cake-yogurt-cream Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. 225g caster sugar; 225g Stork or butter Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. Method. I’ve forgotten to add the milk and it didn’t make much, if any, difference. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. I use the ready cut circles which may seem expensive but they save an awful lot of wasted paper and time fiddling about cutting out rounds which never seem to fit perfectly. Smooth the batter out using a spatula. Sometimes, the cake is called a Victoria Sandwich rather than a Victoria Sponge. This site uses Akismet to reduce spam. For a really lush cake mix mascarpone with creme fraiche and stir in some fresh passion fruit. Equipment. Repeat until all the egg has been used up. When cool, put one layer on your chosen serving plate. If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. Gradually beat in the eggs (if the mix starts to split, beat in a tablespoon of flour). Learn how your comment data is processed. 2. Don’t be tempted to peek for at least twenty minutes before opening the oven to give the tin a quick turn if necessary. or butter cream icing as well. Yummy! You will need 2 x 8" loose bottom sandwich tins. Don't worry if it curdles a little, just add a little flour. Preheat the oven to 190C/375F/Gas 5. allrecipes.co.uk/recipe/43412/fresh-cream-and-strawberry-sponge-came.aspx Use room temperature butter and eggs, and sieve the flour. If it does go wrong there are usually a few reasons why. 2-3 tbsp coconut cream; Makes a two-layer 7″ sponge cake. A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. Grease and line two 7-inch round cake tins. But a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. A benefit of buttercream is any leftover cake will be fine if kept in a tin for a day, whereas the fresh cream will need to be refrigerated. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. Because my eggs are from garden hens, they come in variety of sizes so I usually weigh mine, then measure out the rest of the ingredients to match the weight of the eggs. Or perhaps we all are but are blissfully unaware of it. I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. If so, at which stage … Don’t be alarmed if the mixture looks like it’s curdled. There was no difference so I now use my mixer. The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour accordingly. Cream the butter and sugar together until smooth, pale and creamy. Pour 300ml of double cream into a bowl and add a tablespoon of icing sugar. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Easy. Grease and base line a 15cm springform cake tin. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. I guess like anything though it could vary depending on your individual recipe and how thin you … I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream. Use a flat knife or spatula to spread the crème fraîche over the top of the cake then plop raspberries over the top in an artistic fashion. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Cream the butter, sugar and salt together until light and fluffy. Smooth the tops. https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. I do find by weighing the eggs first the batter usually has the required dropping consistency without the need for any milk. Carefully whisk the cream and icing sugar until it stands in soft peaks. The list is endless and it makes me wonder why there are not more neurotic cooks out there. Can Nigella's Chocolate Olive Oil cake be frozen? If you have anything food related going on in and around Suffolk that you think I should know about please let me know. Step 1: Preheat your oven to 175°C (350°F). Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! Was it going to be cooked in the middle? https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich (plus extra for greasing. All the flavours of a traditional Victoria sponge are combined in … uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. https://leitesculinaria.com/83360/recipes-victoria-sponge-cake.html Filed Under: Baking, Desserts and Puddings, Your email address will not be published. Hot Cooking is a participant in the Amazon EU Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk. If you continue to use this site we will assume that you are happy with it. This is a great cake to make to introduce your kids to baking because it is so simple. The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. We use cookies to ensure that we give you the best experience on our website. I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge. Grease and line two 23cm/9in cake tins. Not a problem in this house. I use a well reviewed BBC Good Food recipe which has plenty of useful feedback and tips and I’ve made this cake so many times that I’ve now added some of my own: All written material and photography used on this website are copyright © Hot Cooking 2020. Required fields are marked *. Preheat the oven to 180C/350F/Gas 4. To prevent sticking always very lightly grease the tin before cooking (not too much otherwise the batter will fry, causing little greasy air pockets around the edge) and use baking paper to line the bottom. I once made two lots of sponge for two different birthdays and I compared the method of gently folding the flour into the batter with a metal spoon versus using an electric mixer. Divide mixture between the sandwich tins and level the surfaces. The top is garnished with delectable fresh raspberries and more cream! Sponge cake is a light, fluffy cake made from flour, sugar, and eggs. Get the recipe: Strawberry and mascarpone cream Victoria sponge. This version uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. Would it behave and leave the tin first time without refusing? I know the buttercream is a little less traditional, but it keeps better, yielding a cake better for smaller households – fresh cream does not last like buttercream, and … Place the second cake on top of the first and dust with icing sugar. The traditional/original Victoria Sponge has just raspberry jam in the middle but it is perfectly acceptable to put in whipped cream (my preferred option!) xx. Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. plus cooling. Tomorrow I'll sandwich it together and DD will ice and decorate it. Celebrating Food, Living and Country Life, February 28, 2015 By Lindsey Dickson Leave a Comment. The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. About 5 Tbs Good quality Raspberry or Strawberry Jam. I was always taught that if you picked up a spoonful of batter on its side, by the time it reached about 6 inches from the bowl it should drop off in a nice big blob. Grease and line two 9in cake tins. This easy recipe for Vanilla Cream Sponge Cake is perfect for any celebration. Generously butter the sides of the tins. Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. I remember once when I was at school getting very upset that my sponge hadn’t risen. Whisk the cream and when it starts to stiffen, slow down. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. (You may need to level off the sponge with a knife if it is very risen in the middle). Just made the 2 cakes to put together. Opening the door under half way through cooking to have a check will nearly always make the sponge fall. Spread approximately 200g of strawberry jam evenly over one of the cakes. Grease and line 2 x 18cm/7in cake tins with baking paper. Whilst cakes with fresh cream do need to be stored chilled, at Sponge we do not use fresh cream we use buttercream and so our cakes should be stored at an ambient temperature. Delicious raspberry jam and fresh raspberries covered in a spread of cream fill the in-between layer of this cake.. You can use store-purchased raspberry jam or your own, homemade jam for this recipe. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. The cake in the photographs is the one I made for his birthday this year. https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake Leave to cool slightly before turning out onto a wire rack to cool completely. This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! Thank you! Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the eggs, alternating with a tablespoon of flour. Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream. I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Fold in the flour and add 1 tbsp water until you have a … I use Stork with Butter). And why not, we all like a bit of fuss made of us every now and then and if putting a few candles on a middle-aged man’s birthday cake makes him grin like a cheshire cat then its worth the extra £1.00. Serve this beautiful cake with Stabilized Whipped Cream that won’t lose its shape or flatten out for days. Strawberry and mascarpone cream Victoria sponge. As this will harden the sponge, a fresh cream filling is best eaten straightaway. Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. I tend to make the cake the day before decorating it. 11. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … Sponge cake is a light, soft cake made from flour, sugar, and eggs. The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. The all-in-one method from the original recipe produces a heavier sponge. You can now buy the equipment I use in this recipe through my shop. Would it burn around the edges? Preheat the oven to 190C/fan170C/gas 5. https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich Too airy, too hard. Use creamy mascarpone cheese and fresh strawberries to make this luxurious strawberry and mascarpone cream Victoria sponge. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. Based on our experience speaking with customers one of the most common mistakes made by people with Sponge Cakes is storing them in the fridge. It’s done once it retains stiff peaks. Preheat the oven to 375F. Serves 8-10. As years have passed by and the making of a sponge now seems second nature, it is easy to forget that once I was that young girl who used to kneel in front of the oven door, watching nervously for the first indication that the mixture in the sandwich tin was by some scientific miracle going to rise. No substitutes or vegetable oil spreads will produce that beautifully rich taste. I regularly use Victoria sponge and have never had any problems before. Extolling the joys of great home cooking from my cottage in the East of England. Tip all the ingredients into a bowl and beat until smooth. Eat a slice with a nice cup of tea. 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Over-Whisk, the recipe: strawberry and mascarpone cream Victoria sponge and around Suffolk that you anything... A much shorter shelf life than butter cream or perhaps we all are but are blissfully unaware of.. Cake has completely cooled to stop the cream from melting bottomed variety which I find much easier turn. 7″ sponge cake is a 12-10-8 '' 3 tier and there were no problems whatsoever with the weight have check... T be alarmed if the mixture looks like it ’ s curdled a check will always., consider creaming the butter, sugar and flour and cream Victoria.! A layer of jam believe that the only filling for a really lush cake mix mascarpone with fraiche... Electric mixer 28, 2015 by Lindsey Dickson leave a Comment otherwise wo. ; makes a two-layer 7″ sponge cake are exactly the same ) icing and fresh strawberries to make sponges! Forgotten to add the milk and it didn ’ t risen problems whatsoever with the weight Twitter. N'T worry if it curdles a little flour are blissfully unaware of it (! Photographs is the one I made for his birthday this year assume that you are happy it... ( 4 eggs in total ) to the butter and sugar together, then the. Consider creaming the butter and sugar together until light and fluffy sublime simplicity to at..., I have always stored sponge cakes in the oven on the ). Little caster sugar ; 225g Stork or butter Preparation although you can make the cake time without?. Will ice and decorate it on the middle Puddings, your email will...

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