Victoria Sponge Cake.. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.

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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. Andrew Scrivani for The New York Times. You can cook Victoria Sponge Cake. using 6 active ingredients and also 5 actions. Right here is just how you accomplish.

Ingredients of Victoria Sponge Cake.

Directions. 3 of Eggs.
Guidelines. 1 of Self raising flour.
Detaile. 1 1/2 tsp of baking powder.
Guidelines. 1 of Caster Sugar.
Instructions. 1 of Margarine.
Step by step. 1/2 tsp of vanilla.

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. Line the bottoms of the pans with. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down!

How To Make Victoria Sponge Cake.

Pre-heat oven to 170c. Grease an 8 inch round baking pan..
Weigh the 3 eggs( with the shells )..
Take the same weight of flour, caster sugar and margarine. E.g if the weight of the eggs is 200g, then weigh 200g of flour, caster sugar and margarine..
Seive flour + baking powder into a mixing bowl, add the sugar, margarine, vanilla. Crack the eggs and mix everything well until mixture is fluffy. You can add a little water (not more than 1/4 cup) to get the right consistency..
Bake for about 40-45 mins or until a toothpick inserted at the centre, comes out clean..

Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner. This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe.