CLASSIC VICTORIA SANDWICH RECIPE
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Provided by Good Food team
Categories Afternoon tea, Buffet, Supper, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
GABY'S VICTORIA SANDWICH
Seven-year-old Gaby shares her special Victoria sandwich recipe - a great cake for Mother's Day
Provided by Good Food team
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter and sugar together with an electric whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily. Divide between the tins and bake for 20 mins or until a skewer comes out clean. Turn the cakes out onto a wire rack and cool.
- To make the filling, beat the butter until smooth, then gradually beat in icing sugar. Spread butter cream on one cake up to the edges. Spread a layer of strawberry jam on top. Put the second cake on top and squash it down so the butter cream sticks out a bit. Press hundreds and thousands onto the butter cream with a teaspoon. This is messy, so put the cake plate on a tray to catch any that escape. Dust the top with icing sugar, if you like.
Nutrition Facts : Calories 439 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 41 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium
VICTORIA SANDWICH CAKE
The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. This is a small everyday cake meant for tea rather than an elaborate celebration. And, because it's made with "self-raising flour," it's an everyday kind of cake to make. (Note the similarity of the ratio of ingredients to pound cake.) You'll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book.
Provided by SweetSueAl
Categories Dessert
Time 45m
Yield 1 8-inch 2 Layer Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F. Grease two 8" round cake pans.
- In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the extracts, if you're using them.
- Add the flour, beating gently just until well combined.
- Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
- Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
- When the cakes are cool, place one layer on a plate. Spread with the jam of your choice.
- Whip the cream - 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end.
- Spread the whipped cream over the jam. Top with the second layer of cake.
- Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving.
- Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact.
Nutrition Facts : Calories 334.4, Fat 17.8, SaturatedFat 10.8, Cholesterol 95.1, Sodium 229.4, Carbohydrate 40.5, Fiber 0.6, Sugar 24.4, Protein 3.6
More about "victoria sandwich recipes"
VICTORIA SANDWICH RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
Servings 8Published 2021-04-07Category Cakes And Bakes
- Place the sugar and margarine or butter in the bowl of a mixer, with the beater attached, turn the mixer on low and beat the sugar and margarine or butter together.
- Add the eggs, one at a time to the mix, beating well between each addition. Add a teaspoon of the flour after each egg to prevent the mix curdling.
- Remove the bowl from the mixer and sift the flour over the mixture, use a spatula or wooden spoon to gently fold the flour into the mix until smooth.
- Divide the mixture equally between the prepared tins, spreading the mixture level.
- Place the tins in the centre of the oven and bake for 20–30 minutes or until risen and springy when gently pressed, push a skewer or cocktail stick into the centre of the cake and if it comes out clean the cake is ready.
- Leave the cakes to cool in the tins for five minutes, then loosen the edges and turn out on to a wire rack. Peel off the lining paper and leave to cool completely.
- Place one of the cakes on your serving plate and remove the top to make it level, spread with the jam. Place the second cake on top of the jam, dust with a little caster sugar, cut into slices and serve.
VICTORIA SANDWICH CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (45)Total Time 1 hr 7 minsServings 12
- Preheat your oven to 350°F. Grease two 8" round cake pans., In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Add the extracts, if you're using them., Add the flour, beating gently just until well combined., Divide the stiff batter evenly between the cake pans; there'll be 15 ounces of batter in each., Bake the cakes for about 22 to 26 minutes, or until they start to pull away from the edges of the pans.
- Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely., When the cakes are cool, place one layer on a plate.
- Spread with the jam of your choice., Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer.
- Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff.
CLASSIC VICTORIA SANDWICH RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 10Calories 500 per servingCategory Fruit Recipes
- Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
- Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top.
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