STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...
This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen. It’s relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer!
Total Time 50 minutes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
- Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
- Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
- Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
- Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
- Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
- Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
- Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.
Nutrition Facts : Calories 384 calories, FatContent 24.7 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 4.9 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 22.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0 g fibre
BEST EVER FRUIT CRUMBLE | FRUIT RECIPES | JAMIE OLIVER RECIPES
As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
Total Time 55 minutes
Yield 6
Number Of Ingredients 10
Steps:
- You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
- Preheat your oven to 200ºC/400ºF/gas 6.
- Sift the flour into a bowl and add the sugar, salt and ginger.
- Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
- To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
- Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
- Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
- Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
- Tip: This crumble will work well with apples instead, if you prefer.
Nutrition Facts : Calories 438 calories, FatContent 16.5 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 72.5 g carbohydrate, SugarContent 43.7 g sugar, SodiumContent 0 g salt, FiberContent 3.1 g fibre
More about "jamie oliver victoria sponge recipes"
MARY BERRY VICTORIA SPONGE SANDWICH RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
Sprinkle with sugar and cut into slices to serve.
Mary’s tips:
Can be made and assembled up to 8 hours ahead.
Keep cake wrapped in the fridge but serve at room temperature.
Cooked cakes freeze well.
VEGAN VICTORIA SPONGE CAKE RECIPE | EASY PLANT-BASED ...
From thehappyfoodie.co.uk
Cuisine British
For the cake:
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 x 20cm (8in) round loose-based cake tins with greaseproof paper (see page 17 for how to line a cake tin). If you only have one, you will have to bake the cakes Just remember to cover your batter with a tea towel and give it a quick stir before baking the second cake.
In a bowl, whisk the milk with the apple cider vinegar until fully Set aside for 10 minutes to curdle – this creates a vegan buttermilk.
In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of Mix well to combine. Add the oil to the buttermilk and whisk to combine.
Add the buttermilk mixture, vanilla extract and lemon zest to the dry ingredients and mix with a wooden
Divide the cake batter equally between the lined cake Tap the tins on the worktop a few times to remove any air bubbles. Pop the cakes into the centre of the oven and bake for around 35–40 minutes (checking at 35 minutes). You will know they are baked when they are springy to the touch and a knife or skewer inserted into the centre comes out clean.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins (see page 17 for a tip on how to remove cakes from their tins). Put the cakes on the rack to cool Once cool, pop them into a sealed container to keep them fresh before frosting.
For the frosting:
In a bowl or stand mixer, cream the butter or margarine and cream cheese together on high, then add the icing sugar and vanilla extract. Whip until smooth and well-combined, adding a dash of milk if needed. As this is a naked cake, the frosting needs to be quite thick to keep it stable.
Transfer the frosting to a piping bag fitted with a large round-tip
Pipe a thin layer of frosting over one of the cakes leaving a 5cm (1in) border. Spread the strawberry jam over the top and then sprinkle over some chopped fresh strawberries.
Pipe a decorative border around the edge, then sandwich the other cake on top. To make it more decorative, add some jam to a piping bag and pipe in between the frosting (see photo on page 20).
Pipe a frosting decoration on top of the cake and decorate with fresh strawberries (see Tip). Finish with a dusting of icing sugar, if using. Store in the fridge in a sealed container. Best eaten within a few days. Leave at room temperature for 15 minutes before serving.
Holly’s tips: Add the fresh strawberries just before serving to prevent the cake from becoming too moist.
The cakes can be stored in a sealed container and frosted the following day.
STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 384 calories per serving
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
- Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
- Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
- Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
- Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
- Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
- Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
- Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.
BEST EVER FRUIT CRUMBLE | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 438 calories per serving
- You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
- Preheat your oven to 200ºC/400ºF/gas 6.
- Sift the flour into a bowl and add the sugar, salt and ginger.
- Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
- To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
- Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
- Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
- Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
- Tip: This crumble will work well with apples instead, if you prefer.
MARY BERRY VICTORIA SPONGE SANDWICH RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
Sprinkle with sugar and cut into slices to serve.
Mary’s tips:
Can be made and assembled up to 8 hours ahead.
Keep cake wrapped in the fridge but serve at room temperature.
Cooked cakes freeze well.
VEGAN VICTORIA SPONGE CAKE RECIPE | EASY PLANT-BASED ...
From thehappyfoodie.co.uk
Cuisine British
For the cake:
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 x 20cm (8in) round loose-based cake tins with greaseproof paper (see page 17 for how to line a cake tin). If you only have one, you will have to bake the cakes Just remember to cover your batter with a tea towel and give it a quick stir before baking the second cake.
In a bowl, whisk the milk with the apple cider vinegar until fully Set aside for 10 minutes to curdle – this creates a vegan buttermilk.
In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of Mix well to combine. Add the oil to the buttermilk and whisk to combine.
Add the buttermilk mixture, vanilla extract and lemon zest to the dry ingredients and mix with a wooden
Divide the cake batter equally between the lined cake Tap the tins on the worktop a few times to remove any air bubbles. Pop the cakes into the centre of the oven and bake for around 35–40 minutes (checking at 35 minutes). You will know they are baked when they are springy to the touch and a knife or skewer inserted into the centre comes out clean.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins (see page 17 for a tip on how to remove cakes from their tins). Put the cakes on the rack to cool Once cool, pop them into a sealed container to keep them fresh before frosting.
For the frosting:
In a bowl or stand mixer, cream the butter or margarine and cream cheese together on high, then add the icing sugar and vanilla extract. Whip until smooth and well-combined, adding a dash of milk if needed. As this is a naked cake, the frosting needs to be quite thick to keep it stable.
Transfer the frosting to a piping bag fitted with a large round-tip
Pipe a thin layer of frosting over one of the cakes leaving a 5cm (1in) border. Spread the strawberry jam over the top and then sprinkle over some chopped fresh strawberries.
Pipe a decorative border around the edge, then sandwich the other cake on top. To make it more decorative, add some jam to a piping bag and pipe in between the frosting (see photo on page 20).
Pipe a frosting decoration on top of the cake and decorate with fresh strawberries (see Tip). Finish with a dusting of icing sugar, if using. Store in the fridge in a sealed container. Best eaten within a few days. Leave at room temperature for 15 minutes before serving.
Holly’s tips: Add the fresh strawberries just before serving to prevent the cake from becoming too moist.
The cakes can be stored in a sealed container and frosted the following day.
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