Soften the butter. Add the eggs a little at a time beating well after each addition. Icing Ingredients serves 8. For me, the best and most delicious way to fill a Victoria Sponge Cake is with jam (either strawberry or raspberry, but I do prefer strawberry) and fresh whipped cream. Filling; 100g Softened Butter; 140g icing sugar; 170g Dragon Fruit and Lime Jam; Method. No need for fancy buttercream, icings or fillings. The Victoria Sponge is a cake, created using a mix of sugar, butter, eggs and flour, sometimes with the addition of baking powder. Remove from heat and cool completely. She would have then seen four Kings take the Crown followed by Queen Elizabeth II, who has now reigned for 67 years. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Dust with icing sugar to serve, I've found it quite a journey to develop the perfect Victoria sponge… Lemon zest or oil in the batter, Vanilla buttercream, and lemon/sugar syrup drizzled over the top. Preheat the oven to 180ºC/gas 4. Spread with ricotta mixture and top with strawberries. Use your Favourite Sponge Cake Filling. How to: Preheat the oven to 175°C fan Grease and line a 22cm springform pan. I like to add whipped cream to the filling to make it really special, but if you are a traditionalist then just sandwich the layers together with jam. For a chocolate Victoria sponge, replace 25g of flour with cocoa powder. Victoria sponge is also wheeled out at children’s birthday parties, often covered in a snow-white sheet of royal icing and decorated with balloons and clowns faces in primary colours. Victoria sponge cake is surely the most appropriate traditional summertime cake. Place 1 sponge on a serving plate. 5 Recipe's preparation. It is also a wedding favourite, with the sponge disappearing under sugarpaste, stenciled horseshoes, ribbons and sprays of flowers, topped with a beaming bride and groom. The Victoria Sponge is named after Queen Victoria, Queen of the United Kingdom of Great Britain and Ireland from 20 June 1837 until her death on 22 January 1901. Set aside. Beat the eggs, then gradually mix into the … For a Lemon Victoria sponge, replace the vanilla extract with the grated zest of one large lemon. https://www.oetker.co.uk/uk-en/recipe/r/chocolate-victoria-sponge-cake Ingredients. Fold in half the flour, using a metal spoon, then fold in the remaining flour. It was one of her favorite cakes and was often served during her teatime with her lady friends. Raspberry and cream. This is a delicious British tea time classic. Fill with lemon curd instead of raspberry jam. Good quality cake tins are one of the keys to the perfect sponge cake - they distribute the heat evenly allowing the cake to rise evenly as it bakes, avoiding the domed top effect. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. The classic filling has come to … Decoration Ingredients serves 8. 'This classic cake was probably invented for Queen Victoria due to her affection for something sweet in the afternoon. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Victoria Sponge Cake was named after Queen Victoria during the mid 18th century. It seems that many people share this opinion, as it is a very popular filling. This is a British-style sponge cake layered with raspberry jam and whipped cream in between. Instructions. Modern versions of the filling include cream but the version Queen Victoria ate would have been filled with jam alone. For a traditional Victoria Sponge Cake, raspberry or strawberry preserves are warranted. Place a bowl on top top of the and measure the flours. The Victoria Sponge Debate. Sponge Ingredients serves 8. Nana Ling would have been 13 years old when Queen Victoria died. Whisk until almost smooth. https://www.mygorgeousrecipes.com/mary-berrys-victoria-sponge-cake This version is jazzed up with the addition of fresh raspberries in the filling. [21] The jam and cream are sandwiched between two sponge cakes; the top of the cake … Using a buttery condensed-milk cake base and topping it with unsweetened cream and strawberries produces a lovely moist cake with more character. This Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream, and raspberry jam. Whether you’re serving it for a special occasion or just to satisfy a craving, You can’t go wrong with this perfect cake. Spoon the mixture into the tins and level with a knife. It's the very essence of tea time, taken under the shade of an apple tree on a warm Summer afternoon, maybe along with some scones and cup of tea in fine china cups! Cream butter and sugar until pale and fluffy. Line a 20cm round cake tin and set aside. This promptly sparked a cake-revolution among the high society flyers and aristocrats of the time, however, it was only years later that the notion of adding freshly whipped cream to the filling actually made it worth eating. TIP To make this a traditional Victoria sponge, you can simply omit the lemon zest in the sponge and replace the lemon curd with your favourite strawberry jam. I love a Victoria sponge but sometimes they are so airy they can be dry. Top Tips. Victoria Sponge is usually made with a jam filling, and sometimes jam and buttercream. Step 1 Preheat the oven to 180°C/160°C fan/Gas 4. Victoria Sponge . Grease and line the bases of 2 round 20cm sandwich tins. https://www.olivemagazine.com/recipes/simple-victoria-sponge A delicious alternative would be Homemade Lemon curd. To make ricotta and strawberry filling, place ricotta, icing sugar and vanilla extract in a medium bowl. Perfect Victoria sponge. A typical Victoria sponge filling consists of strawberry jam. Coffee butter cream is lovely, in a chocolate cake or a vanilla cake with walnuts pressed into the buttercream. Ingredients serves 8. Add second sponge. Preheat the oven at 180°C Conventional or 160°C Fan forced. Zest the lemons. Mix in the vanilla extract. Before we get into the history and the evolution of the Victoria sponge, firstly let’s go back to basics. I make it simple by using an all-in-one method. Soften the butter. Place another bowl on top, tare the scales and measure in the butter and hot water. Using the whisk attachment, beat the egg whites on medium-high speed until glossy with stiff peaks, slowly incorporating the sugar ⅓ at a time. Fill with buttercream or fruit and fresh cream. https://www.jamieoliver.com/recipes/fruit-recipes/queen-victoria-sponge You could still fill the cakes with jam, but for a real chocolate hit, fill with Nutella or another chocolate spread. https://www.allrecipes.com/recipe/246591/classic-victoria-sponge-cake FILLING: Heat Strawberry Freezer Jam in a medium saucepan over medium-high, stirring often, until thickened and reduced by half, 15 to 18 min. Ruth Clemens, a finalist on 2010's The Great British Bake Off, is a self-taught baker, cake decorator and very busy wife and mother. Heat oven to 190C/fan 170C/gas 5. Line 2 wire racks with baking paper, then turn out sponges, top side up. 0.5 lemons; 3 eggs; 175g butter; 175g caster sugar; 175g self-raising flour; 0.5 lemons; 110g butter; 175g icing sugar; 3 tsp lemon juice; 1 lemon; 50g caster sugar; Preparation. Step by step… I made the sponge batter then divided the mixture into 12 cupcake cases in a tray. https://www.allrecipes.com/recipe/141783/victoria-sponge-cake Grease and line 2 x 20cm sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. This is a great cake to make to introduce your kids to baking because it is so simple. Method. Sandwich both cakes together with your favourite preserve and dust with a light coating of caster sugar. Sponge Cake With Raisins And Cocoa Filling The Seaman Mom milk, raisins, vanilla sugar, cocoa, oil, sugar, lemon peel, nuts and 5 more Vanilla Custard Cake Filling or Pastry Cream Filling Veena Azmanov Sift the self-raising flour. This Victoria sponge cake recipe has such perfectly balanced sweetness, and is so neutral, that you can use it as a foundation for a broad scope of sponge-based desserts. Lightly beat the eggs. 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