The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. Gradually beat in the eggs (if the mix starts to split, beat in a tablespoon of flour). 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. In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. This site uses Akismet to reduce spam. I suppose it’s a bit like a bob haircut, sublime simplicity to look at but very easy to get wrong. 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!) The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich 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. A classic sponge cake – also known as Victoria sponge cake – consists of raspberry jam and whipped cream sandwiched between two layers of sponge … https://leitesculinaria.com/83360/recipes-victoria-sponge-cake.html Sponge cake is a light, soft cake made from flour, sugar, and eggs. Sponge cake is a light, fluffy cake made from flour, sugar, and eggs. This vibrant cake made with whipped cream icing and fresh berries looks impressive but is super simple to make. Not much of a baker, but decided to bake a Victoria Sponge for DP today. Would it behave and leave the tin first time without refusing? Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. or butter cream icing as well. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! An exemplary sponge cake – otherwise called Victoria sponge cake – comprises of raspberry jam and whipped cream sandwiched between two layers of sponge cakes. Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream. Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. 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. I’ve forgotten to add the milk and it didn’t make much, if any, difference. It is still my husband’s favourite cake of all time,  coming top of the cake hit parade after years of trying to seduce him with pattisseries, parfaits and panfortes, he still always requests a Victoria Sandwich for his birthday and it is usually his cake of choice when we pop into a tea room or cafe for a cup of tea and slice of something nice. Easy. Smooth the tops. When cool, put one layer on your chosen serving plate. I remember once when I was at school getting very upset that my sponge hadn’t risen. Step 1: Preheat your oven to 175°C (350°F). Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. Opening the door under half way through cooking to have a check will nearly always make the sponge fall. Of all the cakes in the all the world this is the one that no one ever seems to say ‘Oh, none for me thank you’ to. Thank you! Strawberry and mascarpone cream Victoria sponge. You can make the sponges a day in advance too. 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. https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html Filed Under: Baking, Desserts and Puddings, Your email address will not be published. All the flavours of a traditional Victoria sponge are combined in … (This cake is … Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. You can now buy the equipment I use in this recipe through my shop. However, for the ultimate Victoria Sponge experience I actually fill mine with both jam, and buttercream. Repeat until all the egg has been used up. The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. xx. Can Nigella's Chocolate Olive Oil cake be frozen? 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. Eat a slice with a nice cup of tea. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. Don’t be tempted to peek for at least twenty minutes before opening the oven to give the tin a quick turn if necessary. Divide the mixture between the tins. I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. 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. allrecipes.co.uk/recipe/43412/fresh-cream-and-strawberry-sponge-came.aspx Preheat the oven to 375F. I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Sometimes, the cake is called a Victoria Sandwich rather than a Victoria Sponge. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. 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. Preheat the oven to 180C/350F/Gas 4. Repeat until all the flour has been used up. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. Ingredients. A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. Grease and line two 9in cake tins. 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. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. My trusty old sandwich tins are the loose bottomed variety which I find much easier to turn out than the fixed kind. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. Fold in the flour and add 1 tbsp water until you have a … Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). Not a problem in this house. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, … 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. You will need 2 x 8" loose bottom sandwich tins. Smooth the batter out using a spatula. Overcooked, too pale. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. 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 … 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. 2. Place the second cake on top of the first and dust with icing sugar. Preheat the oven to 190C/375F/Gas 5. 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. If it doesn’t want to leave the spoon it is too thick and and will need a little milk to made it looser. 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