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Victoria sponge

How to Cook Recipes Victoria sponge using 7 ingredients and 13 steps

Victoria sponge - Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little. Find more cake recipes at BBC Good Food. The perfect party cake, a Victoria sponge is a traditional bake everyone will love. 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 sponge

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.

You can have Victoria sponge using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients make Victoria sponge

  1. It's 1 cup maida.
  2. You need 2 eggs.
  3. It's 1 cup sugar powder.
  4. You need 1 btsp baking powder.
  5. It's Half cup oil.
  6. You need 1/4 cup milk / as required.
  7. You need Half TSP vanilla essence.

Victoria sponge instructions

  1. SB sy phyly eggs one by one beat krien..
  2. Fluffy hojay TB is mea powder sugar add Kar ke beat krien..
  3. Phr oil, vanilla essence dal Kar beat krien..
  4. Ab maida add Kar ke soft hand sy mix krien..
  5. Milk add krdijiyay.mix kijiyay.
  6. Mould ko grease kar ke cake mixture is mea dal kar tap krien..
  7. Phyly sy preheat pateelay mea bake krien 30 to 40 minutes tak..
  8. Sponge is ready..
  9. Note:.
  10. Egg beat krny sy phyly pateelay cover Kar ke, lid par weight Rakh kar pre heat krny rakhdien.medium sy bhi km flame par..
  11. Pateelay mea aik stand bhi rakhein. Baking mould is stand par rakhna Hy..
  12. Jab baking strt krien Tu pateely ke lid par weight rakhein..
  13. Flame medium sy khuch km ho..

Victoria sponge - Andrew Scrivani for The New York Times This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea. I've seen Victoria Sponge Cake in many variations - filled with raspberry or strawberry jam, whipped cream, buttercream, and sometimes even with fresh fruit added. Thank you and good luck