ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
ULTIMATE VICTORIA SPONGE
Follow these simple steps to get a beautiful, classic jam and cream Victoria sponge sandwich cake that is lighter than air
Provided by Adam Bush
Categories Afternoon tea
Time 1h10m
Yield Serves 8-10
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, Fat 34.7 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 49.1 grams carbohydrates, Sugar 33.9 grams sugar, Fiber 1.5 grams fiber, Protein 5.4 grams protein, Sodium 0.8 milligram of sodium
VICTORIA SPONGE
This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 12 slices
Number Of Ingredients 9
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.
MARY BERRY'S EASY VICTORIA SANDWICH
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
- To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
Nutrition Facts : Calories 501kcal, Carbohydrate 50g, Fat 31g, Fiber 0.8g, Protein 5g, SaturatedFat 19g, Sugar 36g
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