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

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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. A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. We can have Victorian Sponge Cake using 5 components and 8 actions. Here is just how you achieve.

Preparation To Make of Victorian Sponge Cake

Guidelines. 300 g of self raising flour.
Directions. 200 g of sugar.
Guidelines. 300 g of margarine.
Directions. 6 of eggs.
Step by step. 2 tsp of flavor.

Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and. 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. Dust the Victoria sponge with a little granulated sugar and serve it with your favorite cup of tea!

Step by step To Make Victorian Sponge Cake

Preheat oven to 180°C.
Prepare your baking tin by lightly greasing and then measure all your ingredients.
Sieve flour.
In a bowl of stand mixee (or in a karge bowl using an electric mixer), cream together the margarine and sugar untill creamy and well combined.
Add eggs one at a time, beating well after each addition. Stir in the essence.
Using a spatula or whisk and gently hand mixing, fold in the flour little by little until just combined after each addition. The batter shiuld be smooth but avoid over mixing..
Put your batter into the prepared tin and bake on 180°c for 35-45 mins.
When cake is done, the surface should spring bach to the touch. Alliw to cool in cake pan for 5-10 mins before inverting onto a cooling rack to cool completely.

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, or freshly whipped.