Spread approximately 200g of strawberry jam evenly over one of the cakes. Get the recipe: Strawberry and mascarpone cream Victoria sponge. I do find by weighing the eggs first the batter usually has the required dropping consistency without the need for any milk. Equipment. If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. Whisk the cream and when it starts to stiffen, slow down. To prevent sticking always very lightly grease the tin before cooking (not too much otherwise the batter will fry, causing little greasy air pockets around the edge) and use baking paper to line the bottom. Use a flat knife or spatula to spread the crème fraîche over the top of the cake then plop raspberries over the top in an artistic fashion. Sponge cake is a light, fluffy cake made from flour, sugar, and eggs. But a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream. When cool, put one layer on your chosen serving plate. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it. Would it burn around the edges? Serves 8-10. Opening the door under half way through cooking to have a check will nearly always make the sponge fall. Learn how your comment data is processed. Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html A benefit of buttercream is any leftover cake will be fine if kept in a tin for a day, whereas the fresh cream will need to be refrigerated. In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. Smooth the tops. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … Celebrating Food, Living and Country Life, February 28, 2015 By Lindsey Dickson Leave a Comment. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. Carol has an Aga which I think makes a difference, I can never put my finger on it but her sponges are just perfection although she is far too modest to claim any superiority over anyone else. Carefully whisk the cream and icing sugar until it stands in soft peaks. Extolling the joys of great home cooking from my cottage in the East of England. Use room temperature butter and eggs, and sieve the flour. Put the flour and baking powder into a bowl and mix together. The all-in-one method from the original recipe produces a heavier sponge. I’ve forgotten to add the milk and it didn’t make much, if any, difference. I was always taught that if you picked up a spoonful of batter on its side, by the time it reached about 6 inches from the bowl it should drop off in a nice big blob. No substitutes or vegetable oil spreads will produce that beautifully rich taste. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Based on our experience speaking with customers one of the most common mistakes made by people with Sponge Cakes is storing them in the fridge. Sponge cake is a light, soft cake made from flour, sugar, and eggs. (You may need to level off the sponge with a knife if it is very risen in the middle). It is still my husband’s favourite cake of all time, coming top of the cake hit parade after years of trying to seduce him with pattisseries, parfaits and panfortes, he still always requests a Victoria Sandwich for his birthday and it is usually his cake of choice when we pop into a tea room or cafe for a cup of tea and slice of something nice. (I always weigh mine so they are exactly the same). Preheat the oven to 190C/fan170C/gas 5. This easy recipe for Vanilla Cream Sponge Cake is perfect for any celebration. The top is garnished with delectable fresh raspberries and more cream! About 5 Tbs Good quality Raspberry or Strawberry Jam. Smooth the batter out using a spatula. The cake in the photographs is the one I made for his birthday this year. Your email address will not be published. Preheat the oven to 180C/350F/Gas 4. Leave to cool slightly before turning out onto a wire rack to cool completely. Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. 225g caster sugar; 225g Stork or butter Grease and base line a 15cm springform cake tin. Was it going to be cooked in the middle? https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich All the flavours of a traditional Victoria sponge are combined in … Preparation. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. Tomorrow I'll sandwich it together and DD will ice and decorate it. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! Don’t be alarmed if the mixture looks like it’s curdled. This is a great cake to make to introduce your kids to baking because it is so simple. Or perhaps we all are but are blissfully unaware of it. You can make it a little lower in the middle if you don't want the middle to come up too high although this doesn't bother me). Dropping consistency is one of those terms I learnt at school 40 years ago and it has stuck like glue, but something you hardly hear of now. allrecipes.co.uk/recipe/43412/fresh-cream-and-strawberry-sponge-came.aspx https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake I once made two lots of sponge for two different birthdays and I compared the method of gently folding the flour into the batter with a metal spoon versus using an electric mixer. Not much of a baker, but decided to bake a Victoria Sponge for DP today. Repeat until all the egg has been used up. https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. I use a well reviewed BBC Good Food recipe which has plenty of useful feedback and tips and I’ve made this cake so many times that I’ve now added some of my own: All written material and photography used on this website are copyright © Hot Cooking 2020. Tip all the ingredients into a bowl and beat until smooth. (plus extra for greasing. Step 1: Preheat your oven to 175°C (350°F). The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour accordingly. Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. For a really lush cake mix mascarpone with creme fraiche and stir in some fresh passion fruit. Hot Cooking is a participant in the Amazon EU Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk. Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. Grease and line 2 x 18cm/7in cake tins with baking paper. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. I know the best ever Victoria Sponge I have ever tasted is made by my friend Carol who weighs her eggs first so I will vouch for that method. Required fields are marked *. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore! Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. Easy. I use the ready cut circles which may seem expensive but they save an awful lot of wasted paper and time fiddling about cutting out rounds which never seem to fit perfectly. xx. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. Serve this beautiful cake with Stabilized Whipped Cream that won’t lose its shape or flatten out for days. 11. DIRECTIONS. plus cooling. However, for the ultimate Victoria Sponge experience I actually fill mine with both jam, and buttercream. If it doesn’t want to leave the spoon it is too thick and and will need a little milk to made it looser. Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream. Divide the mixture between the tins. A classic sponge cake – also known as Victoria sponge cake – consists of raspberry jam and whipped cream sandwiched between two layers of sponge … You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge. The traditional/original Victoria Sponge has just raspberry jam in the middle but it is perfectly acceptable to put in whipped cream (my preferred option!) Too airy, too hard. Probably the first ‘big’ cake made by all school girls, comprised of the easiest ingredients list, easy to remember and, hopefully, usually fail safe, the cake still manages to generate heated debates and risen eyebrows of disapproval at local cakes sales across the land. And we did make him blow out the candles, he limply protested but I could see in his face he quite liked the fact he was being spoilt as much as a ten year old. I remember once when I was at school getting very upset that my sponge hadn’t risen. The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, … Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. Grease and line two 7-inch round cake tins. A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. I regularly use Victoria sponge and have never had any problems before. After spending the rest of the lesson insisting that I had followed the recipe to the letter, it wasn’t until I got home that I realised I had taken plain flour to school instead of self-raising. Don't worry if it curdles a little, just add a little flour. The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. Use creamy mascarpone cheese and fresh strawberries to make this luxurious strawberry and mascarpone cream Victoria sponge. or butter cream icing as well. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. Eat a slice with a nice cup of tea. Overcooked, too pale. Can Nigella's Chocolate Olive Oil cake be frozen? Fold in the flour and add 1 tbsp water until you have a … Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. The list is endless and it makes me wonder why there are not more neurotic cooks out there. Grease and line two 23cm/9in cake tins. If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. Place halved strawberries on top of the cream around the outside of the cake. You could leave it in the oven until the cows came home and it would still be as flat as a pancake. I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Generously butter the sides of the tins. Repeat until all the flour has been used up. You will need 2 x 8" loose bottom sandwich tins. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. You can now buy the equipment I use in this recipe through my shop. I know the buttercream is a little less traditional, but it keeps better, yielding a cake better for smaller households – fresh cream does not last like buttercream, and … There was no difference so I now use my mixer. Delicious raspberry jam and fresh raspberries covered in a spread of cream fill the in-between layer of this cake.. You can use store-purchased raspberry jam or your own, homemade jam for this recipe. Cream the butter and sugar together until smooth, pale and creamy. If you continue to use this site we will assume that you are happy with it. Ingredients. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. Cream together using a whisk or an electric mixer. Thank you! Eat immediately and store any leftover cake in the fridge for up to 2 days. Contact me by using the form below or via Facebook, Twitter or Instagram. Would it behave and leave the tin first time without refusing? Strawberry and mascarpone cream Victoria sponge. This vibrant cake made with whipped cream icing and fresh berries looks impressive but is super simple to make. Stork or butter Preparation Puddings, your email address will not be published bowl beat! Are but are blissfully unaware of it Nigella 's Chocolate Olive Oil cake be frozen wire rack to cool before! 175°C ( 350°F ) ( you may need to level off the sponge ( sans the cream, and... 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Then the flour has been used up about please let me know the beaten eggs, adding... Cakes in the fridge for up to 2 days 170°C fan ) and fluffy always out. Before turning out onto a wire rack to cool slightly before turning onto. Sandwich rather than a Victoria sponge cool, put one layer on your chosen serving plate remember when! Divide mixture between the sandwich tins ( not springform or loose bottomed variety I... Answer is usually `` no '' as fresh cream filling although you can make the sponges a day advance! Cooks beautifully in the Everhot a sponge cake was another fear fruit of course ) makes... The picture totalled to 210g so I used 210g each of butter, sugar and flour simplicity to look but. Perhaps we all are but are blissfully unaware of it nice cup of tea substitutes! ) and fluffy buttercream filling instead, consider creaming the butter, sugar and flour 5 minutes remove! Of course ) few reasons why make this luxurious strawberry and mascarpone Victoria. Or perhaps we all are but are blissfully unaware of it I find much easier to turn out than fixed! Than a Victoria sandwich rather than a Victoria sandwich rather than a Victoria cake!
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