Quick And Easy Victoria Sponge Recipes

VICTORIA SPONGE CAKE RECIPE

Steps:

• Grease and line the base of two 19cm/7.5ins loose bottomed cake tins.
• Preheat the oven to 180 deg fan assisted.
• Using an electric mixer. Beat together the butter and sugar until light and fluffy.
• Gradually add the eggs, one at a time, adding a little flour between each one. This will help prevent curdling. Mix together until well combined.
• Add the vanilla extract and the remaining flour. Mix until well combined.
• Your batter should be of a dropping consistency. (drop off your spatular easily) If not, add the milk and mix until well combined.
• Pour the cake batter evenly into the two cakes tins. Use scales to ensure you have an equal amount in each tin, or this will affect your baking times.
• Bake in the centre of the oven for 20 mins. Or until baked. Testing the centre of each cake with a skewer until it comes out clean.
• Leave in the tins for 5 - 10 mins to cool a little, before turning out onto a wire rack to cool completely.
• Turn one of the cakes upside down to flatten the dome.
• When cooled completely place the flattened domed cake on a cake stand with it's base facing upwards. Spread a layer of Raspberry or Strawberry jam. Place the second layer on top.
• Dust with a light coating a caster sugar.

SUPER EASY VICTORIA SPONGE

Steps:

• Pre-heat oven to 160º C
• Sift flour & baking powder in your food processor, now add the sugar, eggs and softened butter (basically get your butter out of the fridge and let it come up to room temperate. Whizz until smooth and all mixed together.
• Divide your mixture in to two greased 7" cake tins OR divide into 12 greased deep muffin tins. TIP: Which ever you do, smooth tops off (as best you can) with the back of a spoon.
• - For "muffin" tins - Place in your pre-heated oven for 20-25 minutes - For 7" cake tins - Place in your pre-heated oven for 25-30 minutes
• Keep an eye on them as over cooking times can vary - Best job is to just try it and see which is the best time/s for your oven.
• Once cooked, remove from tins and place on a cooling rack. The rest is up to you...cut in half spread with jam and freshly whipped cream, place lid back on and sprinkle with icing sugar.

VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Grease and line 2 x 18cm/7in cake tins with baking paper.
• Cream the butter and the sugar together in a bowl until pale and fluffy.
• Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
• Divide the mixture between the cake tins and gently spread out with a spatula.
• Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
• Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
• Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.
• Sandwich the cakes together the whipped cream and berries. Dust with icing sugar.

TRADITIONAL VICTORIA SPONGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
• Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
• Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.