In a very large bowl, beat together the butter and caster sugar with an . 1. Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Heat the oven to 180c/fan 160c/gas 4. Method Tip all the ingredients into a bowl and beat until smooth. Granny's Victoria sponge 235 ratings The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia Put the two layers together. In a large bowl, beat together the unsalted butter and caster sugar until combined. Add the vanilla extract. Fold in the flour making sure there are no lumps. Beat the 3 eggs together and mix in a little at a time until they're combined with the butter and sugar. Turnbull set the challenge this week. A 10" needs 1lb 7oz flour, 1lb 5oz butter, 1lb 5oz sugar & 10 eggs. Add eggs one at time, beating well between additions and scraping down sides of bowl. Method. 1 34 cups (225g) strawberry Quick Jam (see below) or store-bought preserves 1 recipe Perfect Whipped Cream (see below), whipped to stiff peaks Confectioners' sugar for dusting Step 1 Preheat the. In a large mixing bowl, cream the butter and sugar for 4-5 minutes. It's a great British classic and great for summer time.For more content like thi. Step 1 Preheat the oven to 180C/160C fan/350F/Gas 4. Method Preheat the oven to 180 C/160 C fan/350 F/Gas Mark 4. While the cakes cool, prepare the super-easy buttercream. Whip the double cream until it can hold a peak. Beat until light and fluffy. loose strawberry jam 250 ml double cream Icing sugar, to dust Directions Preheat the oven to 180C. Butter two 20cm sandwich tins and line with non-stick baking paper. Grease and line 2 x 20cm/8in sandwich tins. Then add the remaining eggs and flour along with the vanilla, lemon zest, and baking powder. Preheat the oven to 350 degrees F. Lightly butter a nonstick mini cheesecake pan. Method. Beat in the eggs and add the grated lemon zest. Grease two 8" round cake pans. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy. Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt. Put the butter and sugar into a food mixer . Method Sponge: -Preheat the oven to 180C (375F, gas mark 4) -Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) -Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy -In a separate bowl whisk the eggs Using a stand mixer, or electric hand mixer, mix together the eggs, superfine sugar, and sifted flour-baking soda mixture with the softened butter and margarine until completely combined. Spread the cream across the other layer. Heat your oven to 180C. Add all of the dry ingredients: almond flour, coconut flour, baking powder and granulated sweetener. Blend Cocoa and water in mixing bowl. STEP 1. Preheat the oven to 180C/160C fan/350F/Gas 4. Preheat the oven to 180C. Add the extracts, if you're using them. Leave in the tins for 5 - 10 mins to cool a little, before turning out onto a wire rack to cool completely. In a freestanding mixer beat the butter and sugar for 3-4 minutes and white, light and fluffy. Weight out all the ingredients into separate bowls. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Cake. Beat well. Method. For the cake: Preheat the oven to 180C or 350F. Gradually add the beaten eggs and the water along with a little of the flour. Preheat the oven to 180C. Gently fold in the flour and baking powder. Method. Meanwhile, grease two 8-inch cake pans and line the bottoms with rounds of parchment paper. 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. Find inspiration in our traditional recipes, vegan bakes and healthier sponges. 2. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Method. Spoon the Victoria Sponge cake mixture into the paper cases and bake for around 15 minutes until well risen and golden brown on top. Add the flour (sifted), sugar, baking powder and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with a paddle attachment. Preheat oven to 160C (325F). Sift the flour, baking powder and salt in a medium bowl and set aside. To make the filling mix all the ingredients together. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour. Testing the centre of each cake with a skewer until it comes out clean. 200g icing sugar. 3. Add two of the eggs and half of the flour to the butter mixture and beat until just combined. Dust with a little icing sugar. Grease a muffin tin and fill each hole about of the way up with the cake mixture. Line the bottom of the tins with a circle of baking paper. Preparation. Preheat the oven to 190C/170C fan and line three 20cm/8inch cake tins. Grease and line two 8in 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 . Divide the mixture evenly between the lined cake pans and bake for 25-30 minutes. 4) Gently fold in the rest of the flour until the . In a medium sized, scrupulously clean bowl, use an electric whisk to beat the OGGS Aquafaba for 2 mins until it is white, fluffy and firmly . Preheat oven to 180C. For a Victoria sponge you will usually need a 20-23cm sandwich tin but do check the recipe to make sure. Once the cake is cooled, trim off any hump on one of the layers to make it flat. Spread the jam across one of the layers. Measure all remaining ingredients and add to bowl and beat well until blended. Our old fashioned Victoria sponge cake recipe will have everyone smiling. Preheat the oven to 180c. Bake in the centre of the oven for 20 mins. Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer. 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. Preheat the oven to 180C/160C fan/350F/gas mark 4. Sift in the flour and add the milk, and gently fold together with a large metal spoon. Method. Use a pencil to draw around the tin on baking parchment, turn the paper over and cut around . The cake is also called a Victoria Sponge, although truly, a sponge cake has no butter. Grease and line the cake tins with butter and baking paper. Butter and flour two 20cm-diameter sandwich tins. Grease and line x2 20cm springform cake tins with dairy-free spread and greaseproof paper. STEP 1. Add the dry ingredients to the wet a little at a time, mixing on low speed. Blend until smooth. Preheat the oven to 180C/160C Fan/Gas four. STEP 2 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. Method STEP 1 Heat oven to 190C/fan 170C/gas 5. Yield: 12. Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 2 x 21cm sandwich tins. Step 3 Beat butter and sugar with an electric mixer until light and fluffy. For a Victoria sponge you will usually need a 20-23cm sandwich tin but do check the recipe to make sure. Microwave each one for 90 seconds or up to 2 minutes, checking half way. Add it to a cake plate to assemble the cake. Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides. Pour the mixture into the 3 tins and bake in the oven for 25 minutes. Sift the flour into the mixture a bit at a time and fold into the cake mix. Method. Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x 20cm loose-bottomed sandwich tins with baking paper. Add the flour, beating gently just until well combined. Step 2. Put the soft butter into a mixing bowl with the sugar and use an electric whisk to mix them until light and fluffy. Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 2 x 21cm sandwich tins. Step 3. Add the eggs one at a time and the vanilla seeds and . This classic Victoria sponge recipe gives any baker plenty of wiggle room to experiment (Image: Kilmarnock Standard) Ingredients: 200g caster sugar; 200g softened butter; 4 eggs - beaten In a clean bowl, add the egg yolks and sweetener. Cool completely. Ingredients: Four eggs; their weight in pounded sugar, butter, and flour, a quarter of a saltspoonful of salt, a layer of any kind of jam or marmalade. Sift flour and a pinch of salt into a bowl. 1 tsp Nielsen-Massey Vanilla Extract 2 tbsp Whole milk For the Filling 250g Strawberries (washed and halved) 150ml Double cream (whipped) To dust Silver spoon icing sugar (to dust) Utensils 2x 8in round cake tins Vegetarian Afternoon Tea Al Fresco Dining Coffee Shop Bakes Easy Bakes Family Baking Recipes Birthday Recipes Jubilee Mother's Day Preheat the oven to 350F (180C) and spray two 8-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper. The initial reason it was distinguished from a simple sponge was due to the invention of baking powder in 1843. Preheat the oven to 180C. Method. It is often baked as a birthday cake, for afternoon tea, or just because . Slowly beat in the eggs. How to make keto victoria sponge cake. How to make vegan Victoria sponge cake. Cream the butter and sugar with an electric mixer until light and fluffy. Preheat the oven to 180C, 160C fan, gas 4. Cover with the buttercream. Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat. STEP 2. Step 2 Sift the flour and baking powder into a medium bowl and set aside. Add the eggs one at a time while still whisking. Grease and line the bottoms of two 8-inch round cake pans with parchment paper. Grease and line x2 20cm springform cake tins with dairy-free spread and greaseproof paper. Cream together the butter and sugar in a large bowl. Beat butter in an electric mixer until pale and creamy (5-6 minutes), then add sugar and beat until smooth and light (8-10 minutes). Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Grease and line 2 x 20cm/8in 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. Beat the mixture thoroughly to get air into it. Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean. Bake the cakes in the centre of a preheated oven - 180C/350F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth. To make the cakes, cream the butter and caster sugar together until the mixture is pale and . Step 2. Then, pour this batter in a 6-inch baking dish lined with parchment paper. Divide mixture between the sandwich tins and level the surfaces. The Victoria Sponge is a cake, created using a mix of sugar, butter, eggs and flour, sometimes with the addition of baking powder. 3. a simple victoria sponge, no frills, no flavours, just a simple sponge but with one stipulation. Beat in the eggs and add the grated lemon zest. Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat. Preheat the oven to 180C/350F/gas mark 4. Grease and base line 2 x 8in tins with greaseproof paper. Use a pencil to draw around the tin on baking parchment, turn the paper over and cut around . Grease and line two 7 cake tins.Method: 2)Sift flour into a bowl and set to one side. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. Step 3. The Victoria sponge, or Victoria sandwich, is a true classic, named for Queen Victoria, who ruled Great Britain from 1837-1901.Her Majesty was reportedly a fan of this recipe, which first appeared in Mrs Beeton's 1861 Book of Household Management (via The Conversation).The true defining feature of this sponge, and what sets it apart from the Madeira sponge, is the amount of flour used in the . Victoria sponge cake, also known as Victoria sandwich, is the quintessential British cake. Cream the butter until light. Preheat oven to 170C (150C fan) mark 3. Use a piece of baking paper to rub a little butter around the inside of the tins until the . Method. Directions. Mix together. Weight out all the ingredients into separate bowls. milk 6 tbsp. Make sure you're folding the flour in so you can get as much air in as possible. Step 1. 1. Main steps of the recipe: Mix the ingredients into cake batter and split evenly between two 9 inch cake tins. Method. 50ml double cream. In a large bowl, beat together the unsalted butter and caster sugar until combined. Place all of the ingredients in a mixer or food processor and blend until everything is mixed. Or until baked. This traditional British cake is definitely one of the most iconic cakes in Britain. Preheat the oven to 180C (375F, gas mark 4) Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) Cream the caster sugar, vanilla essence and . Set aside for a few minutes. The classic filling has come to be based around jam and cream or buttercream. Add the extracts, if you're using them. Bake for about 25 mins and leave to cool. Queen Victoria's love of this layer cake with jam (and later, also cream) is the reason for its name. Bake for 25 minutes until golden and springy. Step 2 1 large free-range egg white 1 handful of rose petals white caster sugar VANILLA CREAM 150 ml Jersey double cream a vanilla pod 2 teaspoons caster sugar Tap For Ingredients Method Preheat the oven to 190C/375F/gas 5. For the sponge, preheat the oven to 190C (170C fan)/375F/Gas 5. Cream together the butter and sugar in a large bowl. Step 2 2. A 12" needs 1lb 12oz flour, 1lb 10oz butter, 1lb 10oz sugar & 13 eggs. Whisk the liquid ingredients: almond milk, melted butter, eggs and vanilla extract. 12 tbsp unsalted butter, softened, plus extra for greasing; cup sugar The mixture should be noticeably lighter in color. victoria sponge recipes 8.3M views Discover short videos related to victoria sponge recipes on TikTok. Sometime in the mid-1800s, an unheralded genius realized that the recent invention of baking powder meant butter could be creamed in with the sugar, resulting in a firmer, longer-lasting, less temperamental sponge. Add eggs one at a time and beat well. Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients are evenly combined; do . Method: 1) Preheat the oven to 160oC. Cream the butter and sugar together until light and fluffy. Mix on low speed to combine. Preheat the oven to 190C/170C fan and line three 20cm/8inch cake tins. Line and butter 2 x 18cm sandwich tins. Line the base of two 20cm cake tins with baking parchment and lightly butter the sides. It is named after queen Victoria, who reportedly liked a slice with her afternoon tea. Any Victoria sponge cake recipe can be used. Separate the eggs and beat the egg whites until stiff. Preheat the oven to 180C, 160C fan, gas 4. Step 1 Preheat oven to 400 degrees F (200 degrees C). Set aside. It is comprised of two layers of buttery vanilla cake filled with jam and cream or buttercream. According to my cake decorating book, for an 8" sponge you need 14oz flour, 12oz butter, 12 oz sugar & 6 eggs. Add the eggs one at a time and the vanilla seeds and . Add the eggs, one at a time, beating after each until incorporated. Scrape sides occasionally. Remove cupcakes from the cake tin and place on to a cooling rack. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment. Grease and line two 20cm/eight in sandwich tins. If you don't have an electric mixer, use a wooden spoon. Add the cubed butter and beat together on low speed until the mixture resembles fine breadcrumbs. Gradually beat in the beaten eggs and vanilla extract. Cake. Whisk again.