Victorias Secret Cake Recipes

CLASSIC VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat oven to 350F (325F for dark coated pans)
• Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom.
• Whisk the eggs in a large mixing bowl. Blend in the oil, buttermilk, and vanilla. Then whisk in the cake mix, mixing until everything is combined and there are no large lumps...small lumps are fine.
• Turn the batter into the cake pans. Bake 8 inch pans for 26-31 minutes, and 9 inch pans for 23-28 minutes, or according to your box instructions. The cakes will feel firm to the touch and a toothpick inserted in the center will come out dry. Check them on the earliest time.
• Let the cakes cool for 15 minutes on a rack, then turn them out of the pans and let them cool completely on the rack.
• Meanwhile whip the cream and confectioner's sugar until it holds stiff peaks.
• When the cake is cooled, place one layer flat side up and spread with a thick layer of jam. Spread the whipped cream on top of the jam, and then place the second cake layer on top of that, flat side DOWN. Sprinkle with confectioner's sugar just before serving.

VICTORIA SPONGE CAKE

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

TALL & MOIST SPONGE CAKE

Steps:

• Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
• Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
• Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
• Beat in the rest of the wet ingredients; oil and milk
• Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
• Whip egg whites starting on low speed on your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5-8 minutes until stiff and glossy and the sugar completely dissolves
• With the help of a Rubber spatula gently fold egg whites into the flour egg yolk mixture. Since the flour mixture is quite thick it's worth first to loosen it up by 1/4 of the whipped egg white mixture then very gently fold the rest of the egg white in
• Pour the batter into the prepared 15 cm (6 inch) round cake pan
• Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
• Flip the sponge cake upside down and let it completely cool on a Cooling rack
• Use according to cake recipe. This sponge will be rather tall so can be used either as a 2 tier or 3 tier cake

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

VICTORIA'S SECRET CAKE

Steps:

• Beat eggs. Add sugar and beat until well blended. Add oil and all other dry ingredients; beat until mixed. Last of all add carrots.
• Grease and flour a "bundt" pan and pour cake batter into it. Bake in preheated 350 degree oven for 40 minutes or until inserted toothpick comes out dry.
• For frosting mix cream cheese and butter; add sugar and vanilla. Beat until smooth. Frost cooled cake.