Thursday, 19 July 2007
*Victoria Sponge Day*
*Kimberley* asked about the Victoria Sponge Cake recipe that I used in my *Lazy Hazy Sunny Sunday Day* post, so today I thought I would do a Victoria Sponge Cake post!
First of all, the lovely recipe I used for that cake was kindly supplied by *Jennifer from Buttercups & Roses* and I have to agree with her, this recipe is the best I've come across, its fab ~ easy to do and very yummy!!! So thank you Jennifer!
So here is the recipe.
*6oz Self raising flour
*6oz caster sugar
*6oz Soft butter
*3 free range/organic eggs
1.Put all the ingredients in a bowl together and whisk until smooth
2.Line 2 tins with grease proof paper and fill each with half of the mixture 3.Cook in oven at 180 for 15 to 20 mins 4.Turn out and allow to cool on a rack
Once cooled I filled mine with Butter Icing and lovely strawberry jam.
Here is the recipe for the Butter Icing I used:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
1. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
2. Then add the remaining icing sugar with one tablespoon of the milk.
3. Beat until creamy.
4. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
Alternatively, you could fill with fresh whipped cream and lots of strawberries.
About the Victoria Sponge
The Victoria Sponge is also known as a Victoria Sandwich Cake and less commonly, Victorian cake – was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat.
A traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge cakes; the top of the cake is not iced or decorated.
A Victoria sponge is made in two main ways. The traditional method involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. In the latter case, a little extra raising agent is normally used, and some recipes call for an extra-soft butter or margarine. Both are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic ‘cake’ mixture has been made into an endless variety of treats and puddings, including fairy cakes, butterfly cakes, chocolate cake, Eve’s pudding and many others.
Jane Ashers Classic Victoria Sponge
225g softened unsalted butter
225g caster sugar
225g self-raising flour
½ tsp vanilla essence
To decorate strawberry jam whipped cream caster sugar
1. Pre-heat the oven to 180C/gas 4. Grease and line two 20cm sandwich tins.
2. Combine the butter and sugar in a large bowl and beat it hard with a wooden spoon or an electric mixer until pale and fluffy, like whipped cream.
3. Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
4. With the mixer running on full speed add the egg very gradually to the butter/sugar mixture. It's important to do this slowly and gradually, to stop the mixture curdling. Once all the eggs are in, fold in the flour with a spatula or large spoon. The mixture should now be of a dropping consistency, so add a drop of water if it's too thick.
5. With a spatula or large spoon scoop half the mixture into each of the two sandwich tins. Transfer to the centre of the oven and bake for 20-30 minutes until well risen and golden brown. To check they are cooked, slide a sharp knife blade into the centre of the sponge - the knife should come out clean.
6. Remove from the oven and leave the cakes in the tins to cool for a couple of minutes. Turn out onto a cooling rack and leave to cool completely before decorating.
7. Once the cakes are completely cool, spread the jam onto one half and the whipped cream onto the other. Sandwich them together and dust the top with caster sugar.
Delia's All-in-one Sponge Cake with Raspberry and Mascarpone Cream
For the sponge: 6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz (175 g) caster sugar
6 oz (175 g) butter, very soft at room temperature
½ teaspoon vanilla extract
For the filling: 8 oz (225 g) raspberries
3-4 tablespoons soft set raspberry jam
1 x 250 g tub mascarpone
1 x 200 ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract
To serve: a little icing sugar
Pre-heat the oven to gas mark 3, 325°F (170°C). You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and lined with silicone paper (baking parchment).
Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down.
Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort.
What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven.
It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed.
To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. Next, remove them from the oven then wait for about 5 minutes before turning them out on to a wire cooling rack.
Carefully peel off the base papers, leave the sponges to get completely cold, then add the filling.
For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker.
Add the level tablespoon of sugar and one teaspoon of vanilla extract.
Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that.
Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top.
Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.