How to make a Victoria Sponge Cake
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The best sponge cake...easy and quick
I am going to give you variations on this basic recipe; there will also be tips on how to turn this simple cake into a birthday/celebration cake or buns.
I have created this lens because recently I found out a lot of people do not know how or are afraid of baking. I hope I can make this as simplistic and easy to follow as possible.
Try the basic victoria recipe and add a twist.
Photo from
Victoria sponge cake tin
The cake when cut into shows the ample filling.
Fill with fresh raspberries or ooo strawberries and cream, very British for afternoon tea.
Wilton Tasty Fill Set of 4 Mini Cake Pan Set
Amazon Price: $7.56 (as of 06/02/2012)
Victoria recipe passed on by my mum.
I have put ounces because that was how I was taught, its easy to remember
Just say 6,6,6 and 3 (whole eggs). Basically flour, castor sugar and butter are all 6 oz each and eggs are always half hence 3.
so if your recipe is 12,12,12 and 6 the same would apply. 6 eggs the rest 12 oz This works (believe me) on a larger scale, I used 16,16,16 and 8 eggs.
Ingredients
- 6 oz/170 g castor sugar
- 6 oz/170 g Butter soft
- 6 oz/170 g Self raising flour
- 3 medium Eggs gently mixed with a fork
- vanilla seed pod (optional) cut and seeds taken out
- 1/2 teaspoon vanilla extract
Instructions
Heat oven to 180 c /gas mark 4
Line or grease a sponge tin approx 8".
Firstly, Cream castor sugar and eggs together until soft and creamy. Add vanilla seeds.
Secondly, add flour and eggs a little at a time until mixed in. (the cook books say leave some to fold, I never have enough left...oops)
Try not to over mix this will either result in a sponge with a dome for overmixing or a very heavy cake. If your mixture needs a boost add half a teaspoon of baking powder (raising agent) to give it a helping hand.
Pour into prepared sandwich/cake tins
Bake for approx 40 mins until golden brown and when touched sponge springs back.
conversion chart 6 oz = approx 170 grams
Below is conversion charts for cups, oz and grams.
http://allrecipes.com/howto/cup-to-gram-conversions/
http://www.deliaonline.com/conversion-tables.html
Victoria filling and topping
To cover the top traditionally dust with castor sugar, although icing sugar is more popular nowadays.
A true victoria sponge cake does not get covered or iced just dusted.
Use basic mixture to make other things
Why not make cupcakes? use buttercream or frosting for the top.
Try adding cocoa powder (replace 10g flour per 100g with the cocoa) to make a chocolate cake with chocolate buttercream filling, or double cream and raspberries again ideal for chocolate.
Fill the cake with buttercream and coat the outside then use fondant to make a birthday cake.
Add lemon rind and juice to recipe to make a lush lemon cake. For extra zing make a lemoncurd buttercream.
Use zest and juice of an orange
Want to add a little surprise to your buns??
Norpro Deluxe Apple Corer with Core Ejector
Amazon Price: $8.25 (as of 06/02/2012)
Using the basic recipe make some buns....fancy a little treat inside?? jam, fruit or cream?
Use the apple corer to remove a small amount of bun, a lovely neat hole is formed to pop your treat inside. Just replace with a small amount of bun ontop to neaten then ice.
We did this at Haloween and filled with jam so it looked like blood oozing when you bite into it, my daughters idea.
victoria sponge cake You Tube
I have not tried these recipes, I stick to my version and recipe found on this page. I thought it would be nice for other options due to peoples diets and allergies.
Basic vanilla buttercream
- Serves: covers 8" cake
Make a basic buttercream and add flavour variations depending on the cake you would like to make.
Ingredients
- !70g (6 oz) unsalted butter
- 340g (11 3/4 oz) icing sugar
- 2-3 tablespoons of water
- 1 tsp vanilla extract
- Vanilla pod seeds removed (optional)
Instructions
To make the buttercream simply make sure the butter is soft and very gradually add the icing and incorporate with butter (take care otherwise icing will go everywhere)
Add the water as you go with butter and icing, be careful not to add just to the icing, otherwise it will make hard little balls that will not go soft. Your buttercream will have hard lumps in. This is from experience.
Just keep mixing after all ingredients is added until very soft and spreadable.
If your buttercream is still to hard use a very small amount of water or even milk to soften.
Flavour variations.
melted chocolate added at least 70 % cocoa
replace water with orange or lemon juice.
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Fairies_of_the_mist
Dec 2, 2011 @ 12:06 pm | delete
- Great lens very useful info might try it some time or come round to yours for tea!
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Other lenses for you to look at.
by jbhumbug
I have been studying science! but somehow ended up making and decorating cakes for people. I have found out that this is a real enjoyment for me, creating... more »
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