Victoria Sponge Cake |
Victoria Sponge Cake, my piece |
Cake Ingredients
1 cup Caster (Super Fine) Sugar
1 cup, 16 tablespoons, 2 sticks, Unsalted Butter, each stick cut into 8 cubes + plus extra for greasing cake pans
1 ½ cups + 1 ½ tablespoon Self Rising Flour + plus extra to sprinkle over greased cake pans (To make Self Rising Flour: I use 1 ½ cups + 1 ½ tablespoon King Arthur All Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda)
¼ teaspoon Coarse Salt
Victoria Sponge Cake, pure yumminess |
4 Extra Large Eggs
2 tablespoons Whole Milk
1 tablespoon Pure Vanilla Extract
Zest of 1 Lemon
Seedless Raspberry Jam (or Strawberry Jam)
Victoria Sponge Cake close-up |
Directions:
In a medium size bowl, sift self rising flour and salt; set aside.
Heat oven to 375 degrees.
Grease 2 9-inch (or 8-inch) cake pans with butter, line with parchment paper and grease over it and sprinkle with flour. Shake off excess flour.
Using hand held or stand mixer with paddle attachment on medium speed, cream butter and sugar; 3 minutes.
Add eggs one at a time until each one is incorporated.
Add milk, vanilla extract and lemon zest just until incorporated.
Victoria Sponge Cake |
With spatula scrape sides of bowl.
Turn mixer to low speed and slowly add flour until incorporated.
Divide cake batter in the two cake pans. Smooth over tops with spatula or knife.
Bake for 20 minutes or until cakes are golden brown and toothpick inserted in the center of the cake comes out clean.
Cool in cake pans for 15 minutes, and then invert onto wire racks to cool completely; about 1 hour.
Victoria Sponge Cake |
Vanilla Buttercream Filling
Ingredients
1 cup, 2 sticks, 16 tablespoons Unsalted Butter, softened and each stick cut into 8 cubes
2 cups Powdered Sugar + extra to sprinkle over the top of cake
2 teaspoons Pure Vanilla Extract
Victoria Sponge Cake |
Directions
Beat butter on medium speed for 3-4 minutes until light and fluffy.
Turn mixer speed to low and slowly add powdered sugar until incorporated.
Add vanilla extract and combine until incorporated.
To assemble the cake place one cake layer top side down, and generously spread raspberry jam with spatula or knife.
Spread vanilla buttercream over the top.
Take second layer with top side down and lightly press over the vanilla buttercream and raspberry jam.
Sprinkle top of cake with powdered sugar.
My Victoria Sponge Cake recipe was adapted from the following 2 recipes:
Mary Berry’s Perfect Victoria Sandwich:
http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317
Your Homebased Mom:
http://www.yourhomebasedmom.com/victoria-sponge-cake/
Enjoy!
-Sophia/Two Frys
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