VICTORIA BROWN RECIPES
GRANNY'S VICTORIA SPONGE RECIPE | BBC GOOD FOOD
The classic Victoria sandwich is always a teatime winner – every bite brings a taste of nostalgia
Provided by James Martin
Categories Afternoon tea, Treat
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
- Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
Nutrition Facts : Calories 599 calories, FatContent 40 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.35 milligram of sodium
CLASSIC VICTORIA SPONGE CAKE RECIPE | ALLRECIPES
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
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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TRADITIONAL VICTORIA SPONGE RECIPE | ALLRECIPES
This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category World Cuisine, European, UK and Ireland, English
Cuisine European, UK and Ireland, English
Calories 635.6 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category World Cuisine, European, UK and Ireland, English
Cuisine European, UK and Ireland, English
Calories 635.6 calories per serving
- Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
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VICTORIA SPONGE CAKE RECIPE - NYT COOKING
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 sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
- Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
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