EASY VICTORIA SPONGE RECIPE - OLIVEMAGAZINE
Follow these simple steps to get a beautiful, classic jam and cream victoria sponge sandwich that is lighter than air
Provided by OLIVEMAGAZINE.COM
Categories Family
Total Time 1 hours 10 minutes
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x 20cm loose-bottomed sandwich tins with baking paper. Put the butter and golden caster sugar into a large bowl and use electric beaters to beat the mixture for at least 5 minutes until it turns pale creamy white. Add the eggs 1 at a time, along with 1 tbsp of flour with each egg, and beat for 1 minute between each addition. Continue to beat until tripled in volume and very light and airy. Beat in the vanilla paste.
- Sift the remaining flour, baking powder and a pinch of salt into a separate bowl. Add half into the batter and use a large metal spoon to gently fold it in, being careful not to knock out any air. Add the remaining flour mixture and gently fold in. The mixture should drop off the spoon easily – if not, add 1 tbsp of milk and gently fold again. Divide equally between the tins and bake for 20-25 minutes or until risen, golden and a skewer poked into the centres come out clean. Cool for 10 minutes in their tins, then turn out onto a wire rack to cool completely.
- Whip the cream, icing sugar and vanilla to soft peaks. Put the jam into a bowl and add 1 tbsp of boiling water to loosen to a drizzle-able consistency. Put one of the sponges onto a serving plate, then spoon over the cream. Scatter the raspberries evenly all over, then drizzle over the jam. Put the other sponge on top, then dust over icing sugar and serve.
Nutrition Facts : Calories 533 calories, FatContent 34 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 1 grams fibre, ProteinContent 5 grams protein, SodiumContent 0 milligram of sodium
EASY VICTORIA SPONGE CAKE RECIPE - OLIVEMAGAZINE
A classic, simple Victoria sponge is one of the recipes that you should have in your repertoire, try our easy recipe to whip out whenever you need
Provided by Janine Ratcliffe
Categories Recipes
Total Time 40 minutes
Number Of Ingredients 10
Steps:
- Heat the oven to 180c/fan 160c/gas 4. Line and butter 2 x 18cm sandwich tins.
- Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently.
- Divide the mixture between the tins and level.
- Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.
- Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
- Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.
Nutrition Facts : Calories 470 calories, FatContent 30 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 5 grams protein, SodiumContent 0 milligram of sodium
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