Victoria sponge cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea.

Famous Imitator Recipe

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Andrew Scrivani for The New York Times. 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. You can prepare Victoria sponge cake using 9 active ingredients as well as 10 steps. Here is exactly how you accomplish.

Active ingredients of Victoria sponge cake

Instructions. of Caster sugar.
Guidelines. of Butter.
Detaile. of Large eggs.
Detaile. of Self raising flour.
Guidelines. of Baking powder.
Step by step. of Milk.
Step by step. of Icing sugar.
Guidelines. of Vanilla extract.
Detaile. of Strawberry jam.

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! Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. 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.

Guide To Make Victoria sponge cake

Preheat oven to 170°c fan.
In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split..
Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk..
Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy..
Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture..
Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out..
Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean..
Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely..
For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix..
Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve..

The secret to the perfect victoria sponge is making the lightest, airiest cake possible. There are lots of little steps in the method that will culminate in big differences to the final bake. This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. See more cake recipes at Tesco Real Food. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!