Required fields are marked *. Serve this beautiful cake with Stabilized Whipped Cream that won’t lose its shape or flatten out for days. The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. (I always weigh mine so they are exactly the same). Your email address will not be published. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Repeat until all the egg has been used up. An exemplary sponge cake – otherwise called Victoria sponge cake – comprises of raspberry jam and whipped cream sandwiched between two layers of sponge cakes. Too flat, too raised. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. As this will harden the sponge, a fresh cream filling is best eaten straightaway. Grease and line two 7-inch round cake tins. Place the second cake on top of the first and dust with icing sugar. 11. Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich Preheat the oven to 180C/350F/Gas 4. Grease and line two 9in cake tins. Don’t be alarmed if the mixture looks like it’s curdled. Preheat the oven to 190C/375F/Gas 5. 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. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. Too airy, too hard. Don’t be tempted to peek for at least twenty minutes before opening the oven to give the tin a quick turn if necessary. Tip all the ingredients into a bowl and beat until smooth. The all-in-one method from the original recipe produces a heavier sponge. If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. Eat a slice with a nice cup of tea. I use Stork with Butter). Spread approximately 200g of strawberry jam evenly over one of the cakes. Thank you! Can Nigella's Chocolate Olive Oil cake be frozen? Cream the butter and sugar together until smooth, pale and creamy. Carol has an Aga which I think makes a difference, I can never put my finger on it but her sponges are just perfection although she is far too modest to claim any superiority over anyone else. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html Serves 8-10. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it. If it doesn’t want to leave the spoon it is too thick and and will need a little milk to made it looser. Whisk the cream and when it starts to stiffen, slow down. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! If so, at which stage … 2-3 tbsp coconut cream; Makes a two-layer 7″ sponge cake. Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. 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!) A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. You can now buy the equipment I use in this recipe through my shop. Use a flat knife or spatula to spread the crème fraîche over the top of the cake then plop raspberries over the top in an artistic fashion. I regularly use Victoria sponge and have never had any problems before. Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. Place halved strawberries on top of the cream around the outside of the cake. 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. Method. (plus extra for greasing. Not much of a baker, but decided to bake a Victoria Sponge for DP today. (You may need to level off the sponge with a knife if it is very risen in the middle). Somehow the fresh cream and strawberries make it look fancier than it really is and while I’m generally lazy about decorating cakes, this is pretty low effort, even for me. The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. xx. It’s done once it retains stiff peaks. Divide mixture between the sandwich tins and level the surfaces. Strawberry and mascarpone cream Victoria sponge. Not a problem in this house. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. 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. You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge. Gradually beat in the eggs (if the mix starts to split, beat in a tablespoon of flour). Cream together using a whisk or an electric mixer. Preparation. For a really lush cake mix mascarpone with creme fraiche and stir in some fresh passion fruit. This is a great cake to make to introduce your kids to baking because it is so simple. You can make the sponges a day in advance too. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). 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. Learn how your comment data is processed. But a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. 225g caster sugar; 225g Stork or butter Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. This version uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. Get the recipe: Strawberry and mascarpone cream Victoria sponge. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream. Don't worry if it curdles a little, just add a little flour. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. I do find by weighing the eggs first the batter usually has the required dropping consistency without the need for any milk. I tend to make the cake the day before decorating it. Grease and line two 23cm/9in cake tins. https://jernejkitchen.com/recipes/fruit/sponge-cake-yogurt-cream Yummy! Repeat until all the flour has been used up. The cake in the photographs is the one I made for his birthday this year. Preheat the oven to 375F. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. A classic sponge cake – also known as Victoria sponge cake – consists of raspberry jam and whipped cream sandwiched between two layers of sponge … 2. This vibrant cake made with whipped cream icing and fresh berries looks impressive but is super simple to make. Ingredients. Pour 300ml of double cream into a bowl and add a tablespoon of icing sugar. or butter cream icing as well. I know the best ever Victoria Sponge I have ever tasted is made by my friend Carol who weighs her eggs first so I will vouch for that method. Was it going to be cooked in the middle? Preheat the oven to 190C/fan170C/gas 5. Overcooked, too pale. 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 … After spending the rest of the lesson insisting that I had followed the recipe to the letter, it wasn’t until I got home that I realised I had taken plain flour to school instead of self-raising. 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. Step 1: Preheat your oven to 175°C (350°F). You can make it a little lower in the middle if you don't want the middle to come up too high although this doesn't bother me). I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. No substitutes or vegetable oil spreads will produce that beautifully rich taste. I guess like anything though it could vary depending on your individual recipe and how thin you … If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. Celebrating Food, Living and Country Life, February 28, 2015 By Lindsey Dickson Leave a Comment. The list is endless and it makes me wonder why there are not more neurotic cooks out there. And why not, we all like a bit of fuss made of us every now and then and if putting a few candles on a middle-aged man’s birthday cake makes him grin like a cheshire cat then its worth the extra £1.00. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. Just made the 2 cakes to put together. Eat immediately and store any leftover cake in the fridge for up to 2 days. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. 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. Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. Because my eggs are from garden hens, they come in variety of sizes so I usually weigh mine, then measure out the rest of the ingredients to match the weight of the eggs. DIRECTIONS. The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. If you continue to use this site we will assume that you are happy with it. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. 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. Would it behave and leave the tin first time without refusing? Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. Grease and line 2 x 18cm/7in cake tins with baking paper. 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. Carefully whisk the cream and icing sugar until it stands in soft peaks. Would it burn around the edges? 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. https://leitesculinaria.com/83360/recipes-victoria-sponge-cake.html 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. If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Opening the door under half way through cooking to have a check will nearly always make the sponge fall. I remember once when I was at school getting very upset that my sponge hadn’t risen. As years have passed by and the making of a sponge now seems second nature, it is easy to forget that once I was that young girl who used to kneel in front of the oven door, watching nervously for the first indication that the mixture in the sandwich tin was by some scientific miracle going to rise. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. All the flavours of a traditional Victoria sponge are combined in … Equipment. A benefit of buttercream is any leftover cake will be fine if kept in a tin for a day, whereas the fresh cream will need to be refrigerated. About 5 Tbs Good quality Raspberry or Strawberry Jam. You could leave it in the oven until the cows came home and it would still be as flat as a pancake. Smooth the batter out using a spatula. However, for the ultimate Victoria Sponge experience I actually fill mine with both jam, and buttercream. Hot Cooking is a participant in the Amazon EU Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk. Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. Divide the mixture between the tins. Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the eggs, alternating with a tablespoon of flour. Easy. plus cooling. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore! Leave to cool slightly before turning out onto a wire rack to cool completely. I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. I’ve forgotten to add the milk and it didn’t make much, if any, difference. You will need 2 x 8" loose bottom sandwich tins. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. If it does go wrong there are usually a few reasons why. Sometimes, the cake is called a Victoria Sandwich rather than a Victoria Sponge. We use cookies to ensure that we give you the best experience on our website. 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. 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. https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich Cook for 25-30 mins until golden brown and a skewer comes out clean. Or perhaps we all are but are blissfully unaware of it. I once made two lots of sponge for two different birthdays and I compared the method of gently folding the flour into the batter with a metal spoon versus using an electric mixer. Filed Under: Baking, Desserts and Puddings, Your email address will not be published. The top is garnished with delectable fresh raspberries and more cream! In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. 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. Put the flour and baking powder into a bowl and mix together. There was no difference so I now use my mixer. Fold in the flour and add 1 tbsp water until you have a … My trusty old sandwich tins are the loose bottomed variety which I find much easier to turn out than the fixed kind. This easy recipe for Vanilla Cream Sponge Cake is perfect for any celebration. I suppose it’s a bit like a bob haircut, sublime simplicity to look at but very easy to get wrong. Extolling the joys of great home cooking from my cottage in the East of England. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! 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, … I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. Tomorrow I'll sandwich it together and DD will ice and decorate it. This site uses Akismet to reduce spam. Sponge cake is a light, fluffy cake made from flour, sugar, and eggs. Cream the butter, sugar and salt together until light and fluffy. Sponge cake is a light, soft cake made from flour, sugar, and eggs. 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