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.

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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 have Victoria Sponge Cake using 12 components and 10 steps. Here is how you prepare.

Ingredients of Victoria Sponge Cake

Instructions. of For the Cake.
Step by step. 6 oz of Self Raising Flour, sifted.
Step by step. 6 oz of Caster Sugar.
Detaile. 6 oz of Unsalted Butter, room temperature.
Instructions. 3 of Eggs.
Directions. 1 tsp of Baking Powder.
Instructions. 1 tsp of Vanilla Essence.
Guidelines. of For the Buttercream.
Guidelines. 3 oz of Unsalted Butter, room temperature.
Directions. 6 oz of Icing Sugar, sifted.
Directions. of For Serving.
Directions. of Enough strawberries halved to cover the cake and for decorating.

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.

To Make Victoria Sponge Cake

Sift the flour, baking powder and caster sugar together into a mixing bowl. Add the butter and eggs. Mix everything together until well combined..
For a Victoria Sponge or vanilla cake add the vanilla essence and combine with the cake mixture..
Spilt the cake mixture between two greased and lined circular cake baking trays (about 8 inches in diameter). Bake at 180C for 30 minutes or until the sponge bounces back and a skewer in the cake comes out clean..
Set the cake aside to cool and meanwhile make the buttercream by combining the butter and icing sugar. I often find a table spoon of milk helps to begin the icing sugar and butter mixing..
Beat the buttercream until light and fluffy with all the ingredients combined. (To make a different flavour buttercream add flavourings after making the basic mix.).
Slice the strawberries. Once the cake is cool spread half the buttercream on the top of one cake half. Then layer the strawberries so they cover the buttercream. Then sandwich the buttercream and strawberries between the cake halves. Spread the remaining half of the buttercream on top of the cake and decorate with strawberries..
For different flavour cakes and buttercream: add different flavourings after making the basic cake mix and combining and the same for buttercream. Add the flavourings after making the basic buttercream and combine..
For a lemon and poppy seed cake. Add the zest and juice of 3/4 of a lemon and about 50g poppy seeds. Make a lemon buttercream by adding the remaining zest and juice to a basic buttercream..
For a chocolate cake add 2 tablespoons of coca powder to the basic cake mix and the basic buttercream..
For coffee and walnut cake make an espresso and add to the basic cake mix. I also add chopped walnuts to mine and mix the ingredients well. To make a coffee buttercream add an expresso to the basic buttercream, you might find you need to add some extra icing sugar to soak up the expresso. This is fine and will not change the taste..

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!