I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. plus cooling. The cake in the photographs is the one I made for his birthday this year. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. Was it going to be cooked in the middle? Sponge cake is a light, fluffy cake made from flour, sugar, and eggs. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. Place halved strawberries on top of the cream around the outside of the cake. Tomorrow I'll sandwich it together and DD will ice and decorate it. You can make the sponges a day in advance too. Grease and line 2 x 18cm/7in cake tins with baking paper. Leave to cool slightly before turning out onto a wire rack to cool completely. Get the recipe: Strawberry and mascarpone cream Victoria sponge. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. It’s done once it retains stiff peaks. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … (I always weigh mine so they are exactly the same). 2-3 tbsp coconut cream; Makes a two-layer 7″ sponge cake. Serve this beautiful cake with Stabilized Whipped Cream that won’t lose its shape or flatten out for days. Divide the mixture between the tins. I know the buttercream is a little less traditional, but it keeps better, yielding a cake better for smaller households – fresh cream does not last like buttercream, and … DIRECTIONS. 11. Learn how your comment data is processed. Can Nigella's Chocolate Olive Oil cake be frozen? Delicious raspberry jam and fresh raspberries covered in a spread of cream fill the in-between layer of this cake.. You can use store-purchased raspberry jam or your own, homemade jam for this recipe. Grease and line two 9in cake tins. or butter cream icing as well. I tend to make the cake the day before decorating it. Thank you! https://jernejkitchen.com/recipes/fruit/sponge-cake-yogurt-cream Grease and base line a 15cm springform cake tin. Dropping consistency is one of those terms I learnt at school 40 years ago and it has stuck like glue, but something you hardly hear of now. I do find by weighing the eggs first the batter usually has the required dropping consistency without the need for any milk. (plus extra for greasing. 225g caster sugar; 225g Stork or butter Tip all the ingredients into a bowl and beat until smooth. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it. Preparation. Use creamy mascarpone cheese and fresh strawberries to make this luxurious strawberry and mascarpone cream Victoria sponge. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. Filed Under: Baking, Desserts and Puddings, Your email address will not be published. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). Cream the butter and sugar together until smooth, pale and creamy. We use cookies to ensure that we give you the best experience on our website. Ingredients. If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. Not much of a baker, but decided to bake a Victoria Sponge for DP today. Sometimes, the cake is called a Victoria Sandwich rather than a Victoria Sponge. It is still my husband’s favourite cake of all time,  coming top of the cake hit parade after years of trying to seduce him with pattisseries, parfaits and panfortes, he still always requests a Victoria Sandwich for his birthday and it is usually his cake of choice when we pop into a tea room or cafe for a cup of tea and slice of something nice. You can make it a little lower in the middle if you don't want the middle to come up too high although this doesn't bother me). And why not, we all like a bit of fuss made of us every now and then and if putting a few candles on a middle-aged man’s birthday cake makes him grin like a cheshire cat then its worth the extra £1.00. Fold in the flour and add 1 tbsp water until you have a … A classic sponge cake – also known as Victoria sponge cake – consists of raspberry jam and whipped cream sandwiched between two layers of sponge … Just made the 2 cakes to put together. Repeat until all the egg has been used up. Not a problem in this house. Because my eggs are from garden hens, they come in variety of sizes so I usually weigh mine, then measure out the rest of the ingredients to match the weight of the eggs. Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. Method. I know the best ever Victoria Sponge I have ever tasted is made by my friend Carol who weighs her eggs first so I will vouch for that method. A benefit of buttercream is any leftover cake will be fine if kept in a tin for a day, whereas the fresh cream will need to be refrigerated. When cool, put one layer on your chosen serving plate. Whilst cakes with fresh cream do need to be stored chilled, at Sponge we do not use fresh cream we use buttercream and so our cakes should be stored at an ambient temperature. I use the ready cut circles which may seem expensive but they save an awful lot of wasted paper and time fiddling about cutting out rounds which never seem to fit perfectly. https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. Pour 300ml of double cream into a bowl and add a tablespoon of icing sugar. Smooth the batter out using a spatula. Too airy, too hard. Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. Required fields are marked *. I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream. https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich This is a great cake to make to introduce your kids to baking because it is so simple. Preheat the oven to 180C/350F/Gas 4. In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. Contact me by using the form below or via Facebook, Twitter or Instagram. 2. Repeat until all the flour has been used up. Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, … Don't worry if it curdles a little, just add a little flour. But a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. The traditional/original Victoria Sponge has just raspberry jam in the middle but it is perfectly acceptable to put in whipped cream (my preferred option!) Use a flat knife or spatula to spread the crème fraîche over the top of the cake then plop raspberries over the top in an artistic fashion. Your email address will not be published. https://leitesculinaria.com/83360/recipes-victoria-sponge-cake.html Cook for 25-30 mins until golden brown and a skewer comes out clean. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. After spending the rest of the lesson insisting that I had followed the recipe to the letter, it wasn’t until I got home that I realised I had taken plain flour to school instead of self-raising. Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. Carefully whisk the cream and icing sugar until it stands in soft peaks. The all-in-one method from the original recipe produces a heavier sponge. Generously butter the sides of the tins. Extolling the joys of great home cooking from my cottage in the East of England. Preheat the oven to 190C/fan170C/gas 5. Equipment. Would it behave and leave the tin first time without refusing? Probably the first ‘big’ cake made by all school girls, comprised of the easiest ingredients list, easy to remember and, hopefully, usually fail safe, the cake still manages to generate heated debates and risen eyebrows of disapproval at local cakes sales across the land. (This cake is … Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! I’ve forgotten to add the milk and it didn’t make much, if any, difference. About 5 Tbs Good quality Raspberry or Strawberry Jam. Put the flour and baking powder into a bowl and mix together. Grease and line two 7-inch round cake tins. Gradually beat in the eggs (if the mix starts to split, beat in a tablespoon of flour). This site uses Akismet to reduce spam. Of all the cakes in the all the world this is the one that no one ever seems to say ‘Oh, none for me thank you’ to. Preheat the oven to 190C/375F/Gas 5. If it doesn’t want to leave the spoon it is too thick and and will need a little milk to made it looser. I guess like anything though it could vary depending on your individual recipe and how thin you … You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge. Easy. Hot Cooking is a participant in the Amazon EU Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. The top is garnished with delectable fresh raspberries and more cream! uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. An exemplary sponge cake – otherwise called Victoria sponge cake – comprises of raspberry jam and whipped cream sandwiched between two layers of sponge cakes. This vibrant cake made with whipped cream icing and fresh berries looks impressive but is super simple to make. You could leave it in the oven until the cows came home and it would still be as flat as a pancake. Celebrating Food, Living and Country Life, February 28, 2015 By Lindsey Dickson Leave a Comment. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. Use room temperature butter and eggs, and sieve the flour. The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. The list is endless and it makes me wonder why there are not more neurotic cooks out there. Opening the door under half way through cooking to have a check will nearly always make the sponge fall. You will need 2 x 8" loose bottom sandwich tins. Based on our experience speaking with customers one of the most common mistakes made by people with Sponge Cakes is storing them in the fridge. The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour accordingly. Place the second cake on top of the first and dust with icing sugar. There was no difference so I now use my mixer. Serves 8-10. Step 1: Preheat your oven to 175°C (350°F). Too flat, too raised. Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. Spread approximately 200g of strawberry jam evenly over one of the cakes. https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake If so, at which stage … As this will harden the sponge, a fresh cream filling is best eaten straightaway. Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. Preheat the oven to 375F. Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream. Or perhaps we all are but are blissfully unaware of it. Yummy! For a really lush cake mix mascarpone with creme fraiche and stir in some fresh passion fruit. Strawberry and mascarpone cream Victoria sponge. If you continue to use this site we will assume that you are happy with it. And we did make him blow out the candles, he limply protested but I could see in his face he quite liked the fact he was being spoilt as much as a ten year old. To prevent sticking always very lightly grease the tin before cooking (not too much otherwise the batter will fry, causing little greasy air pockets around the edge) and use baking paper to line the bottom. I regularly use Victoria sponge and have never had any problems before. I once made two lots of sponge for two different birthdays and I compared the method of gently folding the flour into the batter with a metal spoon versus using an electric mixer. Divide mixture between the sandwich tins and level the surfaces. I use a well reviewed BBC Good Food recipe which has plenty of useful feedback and tips and I’ve made this cake so many times that I’ve now added some of my own: All written material and photography used on this website are copyright © Hot Cooking 2020. (You may need to level off the sponge with a knife if it is very risen in the middle). Cream together using a whisk or an electric mixer. No substitutes or vegetable oil spreads will produce that beautifully rich taste. xx. If it does go wrong there are usually a few reasons why. Would it burn around the edges? Carol has an Aga which I think makes a difference, I can never put my finger on it but her sponges are just perfection although she is far too modest to claim any superiority over anyone else. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html You can now buy the equipment I use in this recipe through my shop. Overcooked, too pale. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. I was always taught that if you picked up a spoonful of batter on its side, by the time it reached about 6 inches from the bowl it should drop off in a nice big blob. Don’t be alarmed if the mixture looks like it’s curdled. All the flavours of a traditional Victoria sponge are combined in … I suppose it’s a bit like a bob haircut, sublime simplicity to look at but very easy to get wrong. My trusty old sandwich tins are the loose bottomed variety which I find much easier to turn out than the fixed kind. Eat immediately and store any leftover cake in the fridge for up to 2 days. This version uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. Cream the butter, sugar and salt together until light and fluffy. Smooth the tops. The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. Whisk the cream and when it starts to stiffen, slow down. Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the eggs, alternating with a tablespoon of flour. I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. However, for the ultimate Victoria Sponge experience I actually fill mine with both jam, and buttercream. Somehow the fresh cream and strawberries make it look fancier than it really is and while I’m generally lazy about decorating cakes, this is pretty low effort, even for me. As years have passed by and the making of a sponge now seems second nature, it is easy to forget that once I was that young girl who used to kneel in front of the oven door, watching nervously for the first indication that the mixture in the sandwich tin was by some scientific miracle going to rise. Don’t be tempted to peek for at least twenty minutes before opening the oven to give the tin a quick turn if necessary. I use Stork with Butter). If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. allrecipes.co.uk/recipe/43412/fresh-cream-and-strawberry-sponge-came.aspx If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. Sponge cake is a light, soft cake made from flour, sugar, and eggs. Eat a slice with a nice cup of tea. Grease and line two 23cm/9in cake tins. 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