How to Make a Victoria Sponge Cake
Clear and clean your work surface before you begin!, Gather all your ingredients and utensils and preheat your oven to 180C., Line your sponge tins by putting a circle of greaseproof paper in the base and then grease the sides. , Cream the butter...
Step-by-Step Guide
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Step 1: Clear and clean your work surface before you begin!
You need to work quickly, so you don't want things in your way. -
Step 2: Gather all your ingredients and utensils and preheat your oven to 180C.
It must be up to temperature when you put your cakes in so it cooks well. ,, Cream simply means mix with a wooden spoon until every grain of sugar is coated with the mixture. , Beating means mixing vigorously to get air into the cake.
Stop when all the egg is incorporated and the mixture has stiffened up. , Sometimes the mixture "curdles" This means that it seems to separate out and looks lumpy.
If this happens do not worry
- simply sift some of your flour in and give it a stir, then carry on! ,, Fold means carefully bring the mixture from the outside of the bowl into the middle with a sort of folding motion.
The object of the exercise is to incorporate the flour without losing any of the air, so never beat the mixture at this point! ,,, They should have risen and be golden brown.
If they are cooked, they will have come away slightly from the sides of the tin and when you gently press the top of the cake it will spring back.
If they are not yet cooked, give them another 3-5 minutes but no longer. ,,, -
Step 3: Line your sponge tins by putting a circle of greaseproof paper in the base and then grease the sides.
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Step 4: Cream the butter and sugar in a large mixing bowl.
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Step 5: Break one of the eggs into the mixture and beat it in using your wooden spoon.
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Step 6: Repeat the process with the other eggs.
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Step 7: Add the vanilla essence.
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Step 8: Sift in the flour and fold it in to the mixture.
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Step 9: Divide the mixture into the two sponge tins - gently push the mixture towards the edges of the tins
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Step 10: but don't worry too much about having an even top - the mixture will sort itself out.
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Step 11: Put the cakes in to the oven for 20 minutes.Never be tempted to open the door during cooking because the cake will not rise properly.
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Step 12: After 20 minutes
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Step 13: have a look at your cakes.
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Step 14: When they are cooked
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Step 15: turn them out as quickly as possible onto a cooling rack and remove the greaseproof paper if it is still stuck to the bottom of the cake.
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Step 16: Once the cakes are cool you can spread them with jam and sandwich them together with whipped cream.
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Step 17: Traditionally
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Step 18: the top of a Victoria sponge is undecorated but they do look nice sprinkled with cake decorations.
Detailed Guide
You need to work quickly, so you don't want things in your way.
It must be up to temperature when you put your cakes in so it cooks well. ,, Cream simply means mix with a wooden spoon until every grain of sugar is coated with the mixture. , Beating means mixing vigorously to get air into the cake.
Stop when all the egg is incorporated and the mixture has stiffened up. , Sometimes the mixture "curdles" This means that it seems to separate out and looks lumpy.
If this happens do not worry
- simply sift some of your flour in and give it a stir, then carry on! ,, Fold means carefully bring the mixture from the outside of the bowl into the middle with a sort of folding motion.
The object of the exercise is to incorporate the flour without losing any of the air, so never beat the mixture at this point! ,,, They should have risen and be golden brown.
If they are cooked, they will have come away slightly from the sides of the tin and when you gently press the top of the cake it will spring back.
If they are not yet cooked, give them another 3-5 minutes but no longer. ,,,
About the Author
Andrea Moore
Enthusiastic about teaching crafts techniques through clear, step-by-step guides.
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