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Easy classic Victoria sponge cake recipe

Easy classic Victoria sponge cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Victoria sponge cake

A classic sponge cake with fresh strawberries for all occasions. My mum says, it helps it raising.


London, England, UK

24 people made this

IngredientsMakes: 1 (20cm) sponge cake

  • a little butter for greasing
  • a little flour for dusting
  • 225g unsalted softened butter
  • 225g caster sugar
  • 5 to 6 eggs
  • 225g self raising flour, sifted
  • zest of one lemon
  • 150g strawberry jam
  • 250g fresh strawberries, tops cut off and sliced
  • 285ml double cream
  • 3 tablespoons caster sugar
  • juice from 1 lemon
  • icing sugar

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Grease bottom and sides of two 20cm (8 in) round cake tins and line with parchment. Then lightly dust with flour.
  2. Beat the butter and 225g sugar together with a wooden spoon, until it looks like the texture of clouds. Add the eggs one a a time beating the eggs in before adding the next one, it should end up looking like a milkshake. Fold in the flour and lemon zest.
  3. Divide the mixture into the two cake tins - shake the tins to level the mixture.
  4. Place in the oven and bake for 25 minutes. Put a cocktail stick in the middle and pull it out. If it comes out clean, the sponge is cooked. Take out and allow to cool for about 5 minutes, then take it out of the tins and place on a rack to cool.
  5. Warm the jam in a pan, stir in the strawberries.
  6. Whip the cream, 3 tablespoons sugar and lemon juice.
  7. Pick the uglier sponge, which is to go on the bottom. Smear the jam and strawberries over the base. Add the cream over the top of the jam and place the second sponge on top and dust it with icing sugar.

Tip

'Appy daze - you can use other fruit and jam, such as raspberries.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

i always use to much cream but its no fun without the mess - and tastes devine-21 Jan 2013


Wonderfully simple yet utterly delicious, this Classic Victoria Sponge cake recipe is perfect for serving with friends as a tasty teatime treat and can be made in less than an hour!

Ingredients

  • 1 box Betty Crocker&trade Velvety Vanilla Cake Mix
  • 90 ml vegetable oil
  • 180 ml water
  • 3 medium free range eggs

Topping and Filling

  • ½ tub Betty Crocker&trade Vanilla Buttercream Style Icing
  • 200 g Strawberry jam
  • 1 tbsp icing sugar

Featured Products

Velvety Vanilla Cake Mix

Vanilla Buttercream Style Icing

Instructions Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.

Mix the eggs, oil, water and Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Pour the cake mix evenly into your two greased cake tins.

Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.

Ice one cake with the Betty Crocker Vanilla Buttercream Style Icing then spread over the strawberry jam. Sandwich together with the other cake and dust with the icing sugar using a sieve.


Easy Victoria Sponge Cake Recipe

Ingredients

  • 3 large eggs
  • 8 oz (240 g) caster (superfine) sugar
  • 8 oz (240 g) self-raising flour + 2 teaspoons baking powder combined together
  • 4 oz (120 g) softened unsalted butter
  • 3 oz (90 g) margarine
  • 1 jar strawberry jam
  • 7 oz (210 ml) whipped cream
  • icing sugar

Method

Step 1

Preheat the oven to 350 F (175 C).

Step 2

Grease 2 8-inch (20 cm) baking sheets. Line the bottom with lightly greased parchment paper.

Step 3

In a large mixing bowl, combine eggs, sugar, self-raising flour, baking powder, softened butter, and margarine. Mix, using an electric hand mixer, until completely combined.

Step 4

Divide the cake batter between 2 greased baking sheets. Bake in preheated oven for 25 minutes or until golden brown.

Step 5

Turn off the oven. Carefully invert baked cakes onto the wire rack. Cool completely.

Step 6

Sandwich the sponge cakes with whipping cream and strawberry jam. Sprinkle with caster sugar. Serve warm.


Margaret Fulton’s Classic Sponge Cake Recipe from The Great Australian Cookbook

This classic sponge cake recipe is by Margaret Fulton, from The Great Australian Cookbook.

Margaret Fulton is one of Australia best loved cookery experts. Sometimes referred to as the ‘matriarch’ of Australian cooking, she was one of the pioneering writers and commentators on cooking in Australia and has even been credited with changing the way Australians eat. Her original The Margaret Fulton Cookbook, first published in 1968, sold over 1.5 million copies and taught generations of Australian families how to cook and entertain. She was nominated by the National Trust as an Australian Living National Treasure and, in 2009, she was named by a Sydney Morning Herald panel as one of five Australians who has most changed the nation. Her early recipes encouraged Australians to vary the staples of meat and three veg and be creative with food.

Here is her classic sponge cake recipe…

100 g caster sugar, plus 2 tbsp extra

1 punnet strawberries, hulled and sliced, to fill

Pre-heat the oven to 200°C. Grease and line the base of a 22 cm cake tin. Sift the flour and cornflour together, and set aside.

Using an electric mixer, whisk together egg yolks, the 100 g caster sugar and vanilla for 2–3 minutes, until thick and mousse-like. Set aside.

Whisk egg whites until starting to froth, then add cream of tartar and continue to whisk until stiff but not dry. Whisk in the 2 tablespoons of sugar gradually.

Fold a large scoop of whisked egg white into the beaten yolks, to slacken the mixture, then fold in the sifted flour and finally the remaining egg whites, until just combined.

Turn the mixture into the prepared tin, gently smoothing the top. Place in the oven, reducing the temperature to 170°C, and bake for 30 minutes. Check if the cake is cooked before taking it out of the oven by very gently pressing with an index finger to check if the centre of the cake is firm. If so, remove from the oven and check the centre with a very fine cake skewer – it should come out clean. Leave to cool in the tin for 5 minutes before removing to cool completely on a wire rack, to make sure the top is nicely set.

Once cooled, split the cake by cutting with a sharp serrated knife into two even rounds. Top the base with whipped cream and strawberries, then place the cake top on.

When ready to serve, dust with icing sugar.

Instead of splitting one sponge, this classic cake can be made by baking two sponges and sandwiching them with the cream and strawberries.


What Ingredients Will I Need?

It is quite an easy list to remember as the main ingredients are all equal in weight!

I used 200g of each main ingredient &ndash which equates to 4 medium eggs. This amount of ingredients was perfect for 2 x 20cm sized tins. If you have smaller sized tins you can reduce the amounts, but make sure you reduce them all to the same weight.

For example, if you have a 18cm sandwich tin, you should reduce the amounts to 175g of each main ingredient, and reduce the eggs to 3.

The additional ingredients you will be using for the sponge are baking powder and vanilla essence.

For the filling, you will need strawberry jam and either cream or buttercream.


Edd Kimber's Victoria sponge recipe

Victoria sponge. who couldn't love it? Edd Kimber, aka The Boy Who Bakes, presents his favourite recipe for the British teatime classic.

Ingredients

  • 225 g self-raising flour
  • 2 tsp baking powder
  • 225 g unsalted butter, room temperature
  • 225 g caster sugar
  • 4 large eggs, lightly beaten
  • 120 g raspberry jam
  • 150 ml double cream, whipped to soft peaks
  • 7.9 oz self-raising flour
  • 2 tsp baking powder
  • 7.9 oz unsalted butter, room temperature
  • 7.9 oz caster sugar
  • 4 large eggs, lightly beaten
  • 4.2 oz raspberry jam
  • 5.3 fl oz double cream, whipped to soft peaks
  • 7.9 oz self-raising flour
  • 2 tsp baking powder
  • 7.9 oz unsalted butter, room temperature
  • 7.9 oz caster sugar
  • 4 large eggs, lightly beaten
  • 4.2 oz raspberry jam
  • 0.6 cup double cream, whipped to soft peaks

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C/160°C fan. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
  2. Sieve the flour and baking soda together into a medium bowl, set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.
  4. You want the cake batter to be 'dropping consistency' which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds. If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
  5. Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake in the preheated oven for 25 minutes. The cake should also be golden brown and be coming away from the edge of the tin.
  6. Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
  7. To assemble, spread one layer of cake with the jam and top with the whipped cream. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.

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Victoria Sponge Cake

This Victoria sponge recipe is a traditional bake that everyone loves. This recipe is for an 8inch sponge. Victoria sponge is great for a one tiered cake, with multiple layers. If you want tiered cakes we would recommend a Maderia cake mix. The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia. This recipe is for doing a normal sizes two layer cake. Here is different measurements for different sizes:

6 inch reduce 2oz of each ingredient reduce eggs to 3.

10 inch add an extra 2oz of each ingredient plus 1 egg.

12 inch add an extra 4oz of each ingredient plus 2 eggs.

In fact, with our Natural Flavoured Icing Sugar, you can bake this easy Victoria sponge recipe in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the Sponge and our delicious Jaffa Twist for making buttercream.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can fill his classic Victoria sponge recipe with double cream and jam or ganache. This Victoria Sponge cake recipe is also one that you will return to time and time again. Furthermore, this cake doesn’t go dry around the edges.

What is Victoria sponge Cake?

It’s also known as Victoria sandwich, and it is the quintessential British cake.

This Victoria sponge cake (Victoria sandwich), is the classic British tea time treat simple yet elegant. In fact, this traditional cake is perfect for Birthdays, celebrations or Afternoon as well.


Victoria Sponge Cake

We’re swooning to this Victoria Sponge Cake, yes. This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated. Yet we’re also sorta swooning to Rosemary Shrager and her seeming inability to not share insights when she thinks of them, seeing as her cookbook is crammed with savvy tricks and techniques. Here, a few tips she mentions in reference to her recipe that we’d rather not withhold from you:

Buttering and lining the cake pans before baking not only prevents the Victoria Sponge Cakes from sticking but also gives the cake a softer exterior.

You don’t have to stick to a round cake pan: you can use a square or oblong tin or even bake the Victoria Sponge Cake in a Pyrex dish. Do be sure to use the right size, however. A 7-inch square cake pan roughly equals an 8-inch round one. If you want to use a bigger pan, use 1 1/2 times the quantity of the mixture, or even double it, remembering that it will take a little longer to bake.

During baking, things can happen to cakes, but don’t worry–it’s usually something that’s simple to correct next time. Sometimes cakes crack or have a peak in the middle, which means the oven was too hot. If the cakes sink, the oven was too cool or you didn’t beat the mixture enough.

If you want to frost the Victoria Sponge Cake but the top of the cake has peaked slightly, you can always trim it and then turn it upside down.

When storing this Victoria Sponge Cake, I always line the containers with wax paper. Most cakes keep well in an airtight container. The higher the fat content, the better they will keep. This Victoria Sponge Cake freezes well without its filling—that is to say, when it’s still just a couple of sponge cakes and not yet a proper Victoria Sponge Cake.


Wonderfully simple yet utterly delicious, this Classic Victoria Sponge cake recipe is perfect for serving with friends as a tasty teatime treat and can be made in less than an hour!

All You Need Is .

  • 1 box Betty Crocker&trade Velvety Vanilla Cake Mix
  • 90 ml vegetable oil
  • 180 ml water
  • 3 medium free range eggs

Topping and Filling

  • ½ tub Betty Crocker&trade Vanilla Buttercream Style Icing
  • 200 g Strawberry jam
  • 1 tbsp icing sugar

Made with these Betty Crocker ™ products

Velvety Vanilla Cake Mix

Vanilla Buttercream Style Icing

Betty's Easy Steps Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.

Mix the eggs, oil, water and Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Pour the cake mix evenly into your two greased cake tins.

Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.

Ice one cake with the Betty Crocker Vanilla Buttercream Style Icing then spread over the strawberry jam. Sandwich together with the other cake and dust with the icing sugar using a sieve.


Chocolate Victoria Sponge Cake Recipe You’ll Love

So I tried to master this chocolate Victoria Sponge cake twice before I got to this and it got the thumbs up from the husband whose mum’s cake is a lot to live up to.

Please let me know if you try it.

My husband still loves this version though.

Now I want to be honest (Honest Mum hey) and say that for me, this mixture made two fairly thin-ish cakes so I would say double up the mixture for each cake if you like your cakes on the chunky rather than the delicate side.

Ingredients:

  • 200 g butter
  • 200 g caster sugar
  • 4 medium eggs, beaten
  • 175 g Self-raising flour
  • 50g cocoa powder
  • pinch of cinnamon
  • Coconut for sprinkling
  • 1 tsp baking powder
  • 2tbsp warm water

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.Pre-heat oven to 180ºC/350ºF/Gas Mark 4.Grease and line two 20 cm (8 inch) sandwich tins.

Fold in the remaining flour, the cocoa powder, cinnamon, baking powder and warm water with a metal spoon.

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

To make the butter icing, beat the butter with sugar, adding the cocoa powder and milk until it’s a spreadable consistency.

Spread between and on top of the cake.

Peter likes his with a pot of Earl Grey.

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