Victoria Sponge Cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. Line the bottoms of the pans with.

The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea. The Victoria Sponge Cake was named after Queen Victoria. You can have Victoria Sponge Cake using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Victoria Sponge Cake

It's of For the Cake.
You need 6 oz of Self Raising Flour, sifted.
You need 6 oz of Caster Sugar.
You need 6 oz of Unsalted Butter, room temperature.
Prepare 3 of Eggs.
It's 1 tsp of Baking Powder.
Prepare 1 tsp of Vanilla Essence.
You need of For the Buttercream.
Prepare 3 oz of Unsalted Butter, room temperature.
Prepare 6 oz of Icing Sugar, sifted.
It's of For Serving.
It's of Enough strawberries halved to cover the cake and for decorating.

Queen Victoria would have tea with bread and butter around four o'clock since dinner was served later in the evening. Andrew Scrivani for The New York Times. This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes.

Victoria Sponge Cake instructions

Sift the flour, baking powder and caster sugar together into a mixing bowl. Add the butter and eggs. Mix everything together until well combined..
For a Victoria Sponge or vanilla cake add the vanilla essence and combine with the cake mixture..
Spilt the cake mixture between two greased and lined circular cake baking trays (about 8 inches in diameter). Bake at 180C for 30 minutes or until the sponge bounces back and a skewer in the cake comes out clean..
Set the cake aside to cool and meanwhile make the buttercream by combining the butter and icing sugar. I often find a table spoon of milk helps to begin the icing sugar and butter mixing..
Beat the buttercream until light and fluffy with all the ingredients combined. (To make a different flavour buttercream add flavourings after making the basic mix.).
Slice the strawberries. Once the cake is cool spread half the buttercream on the top of one cake half. Then layer the strawberries so they cover the buttercream. Then sandwich the buttercream and strawberries between the cake halves. Spread the remaining half of the buttercream on top of the cake and decorate with strawberries..
For different flavour cakes and buttercream: add different flavourings after making the basic cake mix and combining and the same for buttercream. Add the flavourings after making the basic buttercream and combine..
For a lemon and poppy seed cake. Add the zest and juice of 3/4 of a lemon and about 50g poppy seeds. Make a lemon buttercream by adding the remaining zest and juice to a basic buttercream..
For a chocolate cake add 2 tablespoons of coca powder to the basic cake mix and the basic buttercream..
For coffee and walnut cake make an espresso and add to the basic cake mix. I also add chopped walnuts to mine and mix the ingredients well. To make a coffee buttercream add an expresso to the basic buttercream, you might find you need to add some extra icing sugar to soak up the expresso. This is fine and will not change the taste..

Victoria Sponges are generally filled with jam, and are. This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. See more cake recipes at Tesco Real Food. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick.