SPONGE CAKE CUPCAKE RECIPE RECIPES

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VICTORIA SPONGE CAKE RECIPE | ALLRECIPES



Victoria Sponge Cake Recipe | Allrecipes image

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.

Provided by Caroline Victoria

Categories     World Cuisine    European    UK and Ireland    English

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 8-inch cake

Number Of Ingredients 7

1 cup all-purpose flour
1?½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
  • Sift the flour and baking powder into a medium bowl and set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  • This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Nutrition Facts : Calories 279.1 calories, CarbohydrateContent 22.9 g, CholesterolContent 87 mg, FatContent 19.8 g, FiberContent 0.3 g, ProteinContent 3.1 g, SaturatedFatContent 12.1 g, SodiumContent 223.3 mg, SugarContent 13 g

CLASSIC VICTORIA SPONGE CAKE RECIPE | ALLRECIPES



Classic Victoria Sponge Cake Recipe | Allrecipes image

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.

Provided by Allrecipes Member

Categories     World Cuisine    European    UK and Ireland    English

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 8-inch layer cake

Number Of Ingredients 12

1 tablespoon unsalted butter, softened, divided
¾ cup unsalted butter, softened, plus additional for greasing
¾ cup white sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1?¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
? cup confectioners' sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
? cup seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
  • Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
  • Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
  • Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
  • Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
  • Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

Nutrition Facts : Calories 445.7 calories, CarbohydrateContent 48.5 g, CholesterolContent 134.6 mg, FatContent 26.5 g, FiberContent 0.5 g, ProteinContent 4.6 g, SaturatedFatContent 16.1 g, SodiumContent 236.4 mg, SugarContent 32.7 g

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