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Victoria Sponge Cake.

Steps Making Recipes Victoria Sponge Cake. using 6 ingredients and 5 steps

Victoria Sponge Cake. - A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar. In a medium bowl, whisk together flour, baking powder and salt.

Victoria Sponge Cake.

To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe.

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You can have Victoria Sponge Cake. using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients make Victoria Sponge Cake.

  1. Prepare 3 Eggs.
  2. You need 1 Self raising flour.
  3. It's 1 1/2 tsp baking powder.
  4. You need 1 Caster Sugar.
  5. It's 1 Margarine.
  6. It's 1/2 tsp vanilla.

Victoria Sponge Cake. step by step

  1. Pre-heat oven to 170c. Grease an 8 inch round baking pan..
  2. Weigh the 3 eggs( with the shells )..
  3. Take the same weight of flour, caster sugar and margarine. E.g if the weight of the eggs is 200g, then weigh 200g of flour, caster sugar and margarine..
  4. Seive flour + baking powder into a mixing bowl, add the sugar, margarine, vanilla. Crack the eggs and mix everything well until mixture is fluffy. You can add a little water (not more than 1/4 cup) to get the right consistency..
  5. Bake for about 40-45 mins or until a toothpick inserted at the centre, comes out clean..

Victoria Sponge Cake. - Find more cake recipes at BBC Good Food. The perfect party cake, a Victoria sponge is a traditional bake everyone will love. I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little. Thank you and good luck