Victoria Sponge Cake
By Simbooker on 7th January 2014
Files & Tags: recipes, index, desserts, english/british, plantains and fruits
English food ranks 6th on my favourite cuisines in the world after Chinese, Jamaican, Thai, Trinidadian/Caribbean and Italian. 60% of the reason is because of the delicious sponge cakes and desserts. When it comes to sponge cakes and puddings, no country can beat England. Oh and the very popular "All American" Apple Pie that so many people love, well actually the famous Apple Pie originates in England too. So does peach cobbler, and apple or pear crumble, and a number of beloved desserts.
Even the Caribbean Black Cakes or Rum Cakes we enjoy in large parts of Latin America and the West Indies have roots in England. Yet the UK gets such little credit for it's mouth watering comfort food. And although anyone who has ever tried English desserts can't usually or convincingly deny their deliciousness, people are still reluctant to credit England for it's great food.
I haven't always gotten this relatively easy recipe right. In the past I used too much cinnamon, so it would stifle all the other flavours and come out too dark. Or I would set it on a temperature that was too high for the oven I was using. A good sponge cake is meant to be light, fluffy, and melt in your mouth. What makes the Victoria Sponge Cake or Sandwich so special, is the sumptuous creamy buttery centre flavoured with strawberry or raspberry jam AND cream or butter-cream. After trying a number of recipes I came up with my own, but I will give credit where credit is due. The Victoria Sponge Cake is 1 of my top 3 Favourite Desserts. It's often called Victoria Sandwich.
VICTORIA SPONGE CAKE RECIPE
Victoria Sponge Cake
NEW UPDATED
WET INGREDIENTS
3 or 4 eggs room temp
1 + 1/2 cups granulated sugar
2 sticks Butter room temp (soft)
1 + 1/2 tsp vanilla
1/4 - 1/2 (approx) cup of whole
milk if batter is too thick
DRY INGREDIENTS
2 cups of Cake Flour if not All Purpose Flour
3 tbs of vegetable suet
1/2 tsp cinnamon
2 tsp of baking powder evenly measured
For the Filling
Hartley's Raspberry or Strawberry Jam
or use my Berry Fruit Recipe
Whipped Cream
Butter Cream
OR Clotted Cream
NEW UPDATED
WET INGREDIENTS
3 or 4 eggs room temp
1 + 1/2 cups granulated sugar
2 sticks Butter room temp (soft)
1 + 1/2 tsp vanilla
1/4 - 1/2 (approx) cup of whole
milk if batter is too thick
DRY INGREDIENTS
2 cups of Cake Flour if not All Purpose Flour
3 tbs of vegetable suet
1/2 tsp cinnamon
2 tsp of baking powder evenly measured
For the Filling
Hartley's Raspberry or Strawberry Jam
or use my Berry Fruit Recipe
Whipped Cream
Butter Cream
OR Clotted Cream
THE PROCESS
Ovens vary so I won't give guidelines. I used to use the guidelines given by this video only to have mine turn out burnt. So please test your kitchen's oven or the oven you're using. It's very important that you find the right temperature suitable for your kitchen or else the cake could turn out burnt and hard, when it should be light and fluffy .
First Step
Preheat the oven 150 C Guideline only, please test your oven. Grease two 20 centimetre baking tins with butter and line with baking paper-this is key otherwise the cake will stick and won't come out of the tins.
Second Step
Cream the Butter and Sugar together until light and fluffy, then add the eggs. And whisk thoroughly. Add the Vanilla Extract and make sure everything is mixed/whisked together thoroughly.
Then add the Dry Ingredients and mix in thoroughly,
consistency should be slightly thicker than a pancake batter.
Third Step
Divide the cake batter between the two tins, it is very important that the mixture is divided pretty evenly. Spread the mixture in the tins with a wooden spoon. Bake until the cake is golden brown 30-50 minutes. Test with a toothpick, if it comes out clean and dry then the cake is ready.
Fourth Step
Leave the cakes to cool for about an hour then turn them out. Sandwich One half of the cake with Jam or my Berry Fruit Sauce. And the other with whipped cream, butter cream or clotted cream. See Recipe below
First Step
Preheat the oven 150 C Guideline only, please test your oven. Grease two 20 centimetre baking tins with butter and line with baking paper-this is key otherwise the cake will stick and won't come out of the tins.
Second Step
Cream the Butter and Sugar together until light and fluffy, then add the eggs. And whisk thoroughly. Add the Vanilla Extract and make sure everything is mixed/whisked together thoroughly.
Then add the Dry Ingredients and mix in thoroughly,
consistency should be slightly thicker than a pancake batter.
Third Step
Divide the cake batter between the two tins, it is very important that the mixture is divided pretty evenly. Spread the mixture in the tins with a wooden spoon. Bake until the cake is golden brown 30-50 minutes. Test with a toothpick, if it comes out clean and dry then the cake is ready.
Fourth Step
Leave the cakes to cool for about an hour then turn them out. Sandwich One half of the cake with Jam or my Berry Fruit Sauce. And the other with whipped cream, butter cream or clotted cream. See Recipe below