Classic Victoria Sponge Recipe By Tasty

PBJ VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
• Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
• Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
• To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
• Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
• Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
• Place the jam covered sponge on top of the peanut butter covered sponge.
• Sprinkle cake with icing sugar.
• Enjoy!

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C.
• Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
• Bake for 20 minutes or until cooked through and fluffy.
• To make buttercream, cream together icing sugar and butter and mix well.
• Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

RECIPE OF GORDON RAMSAY VICTORIAN SPONGE CAKE

Steps:

• Prepare your baking tins and set aside, preheat your oven to 170°c or medium heat
• Measure all your ingredients. Take your dry ingredients and sift them onto a medium bowl.
• In another bowl mix the sugar and butter /margarine
• Using a mixer or a whisk, cream the two until pale. Add vanilla essence.
• Add the eggs one by one at a time,beating until each egg is fully incorporated before adding another one.
• Add the flour and continue beating on low speed just until combined.
• Pour the batter into the cake pans and place in the oven middle rack to bake.
• Bake foe 40 - 50minutes,or until a knife or a skewer inserted comes out clean.
• Cool for about 5minutes in the tin then remove cake from pan and set on a tray or cooling rack.