Serves 8-10. Carefully whisk the cream and icing sugar until it stands in soft peaks. 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. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. In the past, I have always stored sponge cakes in the fridge - but I've heard I shouldn't be doing this. 2. Opening the door under half way through cooking to have a check will nearly always make the sponge fall. Spread approximately 200g of strawberry jam evenly over one of the cakes. Learn how your comment data is processed. This easy recipe for Vanilla Cream Sponge Cake is perfect for any celebration. 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. 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!) The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! The cake in the photographs is the one I made for his birthday this year. 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. DIRECTIONS. Too flat, too raised. Too airy, too hard. An exemplary sponge cake – otherwise called Victoria sponge cake – comprises of raspberry jam and whipped cream sandwiched between two layers of sponge cakes. This site uses Akismet to reduce spam. https://jernejkitchen.com/recipes/fruit/sponge-cake-yogurt-cream I’ve forgotten to add the milk and it didn’t make much, if any, difference. I tend to make the cake the day before decorating it. Then waiting anxiously, as it looked like it was rising too much and in danger of collapsing over the sides. I guess like anything though it could vary depending on your individual recipe and how thin you … 225g caster sugar; 225g Stork or butter Tomorrow I'll sandwich it together and DD will ice and decorate it. You can make the sponges a day in advance too. https://leitesculinaria.com/83360/recipes-victoria-sponge-cake.html Not much of a baker, but decided to bake a Victoria Sponge for DP today. Place halved strawberries on top of the cream around the outside of the cake. If the batter is too thick the cake will be dry, for me a real no-no in a sponge. https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. My trusty old sandwich tins are the loose bottomed variety which I find much easier to turn out than the fixed kind. As this will harden the sponge, a fresh cream filling is best eaten straightaway. 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. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. There was no difference so I now use my mixer. Grease and line two 9in cake tins. Filed Under: Baking, Desserts and Puddings, Your email address will not be published. Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 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. I use Stork with Butter). I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. As years have passed by and the making of a sponge now seems second nature, it is easy to forget that once I was that young girl who used to kneel in front of the oven door, watching nervously for the first indication that the mixture in the sandwich tin was by some scientific miracle going to rise. Contact me by using the form below or via Facebook, Twitter or Instagram. 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. 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. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! allrecipes.co.uk/recipe/43412/fresh-cream-and-strawberry-sponge-came.aspx Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. This is a great cake to make to introduce your kids to baking because it is so simple. Can Nigella's Chocolate Olive Oil cake be frozen? Preparation. Ingredients. (plus extra for greasing. If you continue to use this site we will assume that you are happy with it. Preheat the oven to 190C/fan170C/gas 5. You can now buy the equipment I use in this recipe through my shop. A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. Cream the butter and sugar together until smooth, pale and creamy. I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily. However, for the ultimate Victoria Sponge experience I actually fill mine with both jam, and buttercream. 2-3 tbsp coconut cream; Makes a two-layer 7″ sponge cake. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). Put the flour and baking powder into a bowl and mix together. Opening the oven to find a nicely browned biscuit instead of a soft sponge cake was another fear. Don’t be alarmed if the mixture looks like it’s curdled. Would it behave and leave the tin first time without refusing? Don’t be tempted to peek for at least twenty minutes before opening the oven to give the tin a quick turn if necessary. Eat immediately and store any leftover cake in the fridge for up to 2 days. Smooth the tops. Somehow the fresh cream and strawberries make it look fancier than it really is and while I’m generally lazy about decorating cakes, this is pretty low effort, even for me. (You may need to level off the sponge with a knife if it is very risen in the middle). 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. Preheat the oven to 190C/375F/Gas 5. 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. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces. Pour 300ml of double cream into a bowl and add a tablespoon of icing sugar. I remember once when I was at school getting very upset that my sponge hadn’t risen. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. Cream together using a whisk or an electric mixer. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. xx. If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake Grease and line 2 x 18cm/7in cake tins with baking paper. Smooth the batter out using a spatula. Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. 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. No substitutes or vegetable oil spreads will produce that beautifully rich taste. The all-in-one method from the original recipe produces a heavier sponge. When cool, put one layer on your chosen serving plate. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. 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. Overcooked, too pale. Preheat the oven to 375F. 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. Not a problem in this house. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. 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. This vibrant cake made with whipped cream icing and fresh berries looks impressive but is super simple to make. Equipment. 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 … Place the second cake on top of the first and dust with icing sugar. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. Your email address will not be published. I regularly use Victoria sponge and have never had any problems before. Grease and line two 23cm/9in cake tins. Just made the 2 cakes to put together. Don't worry if it curdles a little, just add a little flour. plus cooling. Thank you! (I always weigh mine so they are exactly the same). You could leave it in the oven until the cows came home and it would still be as flat as a pancake. Repeat until all the egg has been used up. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the eggs, alternating with a tablespoon of flour. or butter cream icing as well. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? If so, at which stage … Grease and line two 7-inch round cake tins. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. Generously butter the sides of the tins. Sponge cake is very mainstream and is frequently served during uncommon occasions and evening gatherings. Preheat the oven to 180C/350F/Gas 4. Would it burn around the edges? 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. About 5 Tbs Good quality Raspberry or Strawberry Jam. Sometimes, the cake is called a Victoria Sandwich rather than a Victoria Sponge. 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 … Whisk the cream and when it starts to stiffen, slow down. If it does go wrong there are usually a few reasons why. 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. The list is endless and it makes me wonder why there are not more neurotic cooks out there. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. 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. Easy. Of all the cakes in the all the world this is the one that no one ever seems to say ‘Oh, none for me thank you’ to. This version uses a fresh cream filling although you can make a buttercream filling instead, it’s just personal preference. And why not, we all like a bit of fuss made of us every now and then and if putting a few candles on a middle-aged man’s birthday cake makes him grin like a cheshire cat then its worth the extra £1.00. Strawberry and mascarpone cream Victoria sponge. Or perhaps we all are but are blissfully unaware of it. 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, … (This cake is … https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich 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. Whilst cakes with fresh cream do need to be stored chilled, at Sponge we do not use fresh cream we use buttercream and so our cakes should be stored at an ambient temperature. Use creamy mascarpone cheese and fresh strawberries to make this luxurious strawberry and mascarpone cream Victoria sponge. Cake tin Dickson leave a Comment otherwise I wo n't know that you are happy with it,! N'T forget to leave a Comment filed under: baking, Desserts and Puddings, your email address not. 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