#classic victoria cake recipe

[pateltimil94]

Victoria Cake Recipe: Indulge in the Timeless Classic

Unveil the secrets of crafting the perfect Victoria cake with this comprehensive guide. Dive into the art of baking this timeless classic that has delighted taste buds for generations. From its humble origins to modern variations, this article serves as your gateway to mastering the classic victoria cake recipe.

History of Victoria Cake

Delve into the rich history of the Victoria cake, tracing its origins back to the Victorian era. Explore how this iconic dessert became synonymous with elegance and simplicity, embodying the essence of British baking traditions.

Ingredients for Victoria Cake

Discover the essential ingredients needed to create the perfect Victoria cake. From fluffy sponge layers to luscious cream fillings, each component plays a crucial role in achieving the signature taste and texture of this beloved treat.

Baking Instructions

Unlock the step-by-step process of baking a Victoria cake from scratch. Follow along as we guide you through mixing, baking, and assembling the layers to perfection. Whether you're a novice baker or a seasoned pro, our detailed instructions ensure success every time.

Tips for Success

Master the art of baking the perfect Victoria cake with insider tips and tricks. Learn how to achieve light and airy sponge layers, whip up the creamiest fillings, and decorate with finesse. Elevate your baking game and impress your friends and family with your newfound skills.

Variations and Customizations

Explore creative variations of the classic Victoria cake recipe to suit your taste preferences. From adding fresh fruits to experimenting with different fillings and toppings, the possibilities are endless. Get inspired to put your own unique twist on this timeless dessert.

Serving Suggestions

Discover delightful serving suggestions that elevate the Victoria cake experience. Whether enjoyed with a cup of tea or as the centerpiece of a special occasion, learn how to present this classic dessert in style and make every bite memorable.

Frequently Asked Questions (FAQs)

What makes Victoria cake different from other cakes? The Victoria cake stands out for its simplicity and elegance. Unlike richer, more elaborate cakes, it features light sponge layers paired with a delicate cream filling, allowing the flavors to shine through.

Can I make a Victoria cake without eggs? While eggs are traditionally used in Victoria cake recipes to achieve a light and fluffy texture, there are vegan-friendly alternatives available. You can experiment with substitutes such as applesauce, mashed bananas, or commercial egg replacers for similar results.

How long does a Victoria cake stay fresh? When stored in an airtight container in the refrigerator, a Victoria cake can stay fresh for up to 3-4 days. However, for the best taste and texture, it's recommended to enjoy it within 1-2 days of baking.

Can I freeze a Victoria cake? Yes, you can freeze a Victoria cake for future enjoyment. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. To thaw, simply transfer it to the refrigerator overnight and allow it to come to room temperature before serving.

What are some creative ways to decorate a Victoria cake? Get creative with your Victoria cake decorations by using fresh berries, edible flowers, chocolate shavings, or dusting with powdered sugar. You can also personalize it with piped icing, fondant accents, or themed decorations for special occasions.

Is Victoria cake suitable for special dietary requirements? With some modifications, Victoria cake recipes can be adapted to suit various dietary needs, including gluten-free, dairy-free, and vegan lifestyles. Experiment with alternative flours, non-dairy milk, and plant-based substitutes to create a version that meets your dietary preferences.

Conclusion

Embark on a culinary journey with the victoria cake recipe, and experience the timeless charm of this beloved dessert. Whether you're baking for a special occasion or indulging in a sweet treat for yourself, the Victoria cake never fails to delight. With our expert guidance and insider tips, you'll be on your way to mastering this classic recipe in no time.

[cutestkilla]

Tea for (more than) Two

So, in a delightful turn of events, I recently got together with some pals who are also TOTALLY NORMAL about Carry On. And we did our best to replicate afternoon tea at Lady Ruth’s house. And I thought it would be kinda fun to share the results (and some recipes, which are at the end under the cut). So, here they are, featuring:

Scones! (Sour cherry, ofc.)

Cake! (Chocolate with Chocolate-Orange Buttercream featuring a super respectful remembrance, Lemon Drizzle, and Classic Victoria Sandwich.)

Lavender Earl Grey shortbread cookies!

Finger sandwiches! (Egg & cress, Lemon and prawn, Caprese on focaccia, and Coronation chicken - all on freshly baked bread.)

A selection of teas! (Including Simon's Sour Cherry looseleaf blend, Simon Snow Tea, some proper English Breakfast, and of course Earl Grey.)

A giant slab of butter! (Fancy butter.)

A basil plant!

A crucible!

A sword through the table!

Special cameos by a Watford goat (wings hidden) and Prof. Minos (tiny fluffy edition)!

Sadly, no tea trolley, but we did our best to provide glamorous staging anyway.

It was pretty much the best, guys! Highly recommend. Recipes (including dairy-free versions for many treats) below the cut.

Chocolate cake with chocolate-orange buttercream (dairy-free)

Using this recipe for the cake, and this one for the frosting (instructions at the end for a chocolate variant). A hot tip is to use egg whites instead of aquafaba (they whip up much faster) and of course to add orange zest, per AWTWB ch 89.

Lemon Drizzle Cake (dairy-free)

Using this recipe, using vegan butter and replacing the self-raising flour with some flour/baking powder/salt ratio from the internet. Garnish with Kellogg's ICEE Cereal or any other weird cereal you saw at the store and couldn't resist trying, for a little visual flair.

Classic Victoria Sandwich (dairy-free)

Using this recipe, substituting butter with vegan butter, milk with a non-dairy milk alternative (ideally soy but in this case oat milk was used), and replacing the self-raising flour with the same flour/baking powder/salt ratio from the internet as above. Regular old granulated sugar can be used in place of caster sugar. Garnished this with some black raspberries, but any attractive fruit (or weird cereal) could be used.

Sour Cherry Scones

This recipe from the Joy of Cooking does the trick! Use the GOOD butter.

Lavender Earl Grey Shortbread Cookies

You can find the recipe here

Overnight Focaccia Bread

Lemon and Prawn Sandwiches

This recipe came from @cookingmywaythroughcarryon and there are tons more there for tea party inspiration, including alternate versions of some of the above, so definitely check it out!

[jess-the-reckless]

Funny thing about baking, is that I still bake some recipes in Imperial, despite being mostly metric. This is because my basic sponge cake recipe comes down from my grandmother, who was born in 1916 and never had any truck with any of that grams nonsense.

Basic sponge cake recipe is always super easy to remember in Imperial, anyway - 666, the number of the beast. 6oz self raising flour, 6oz butter, 6oz caster sugar, and three medium sized eggs. This one is a gluten-free take on the classic Victoria sponge, but with some fresh raspberries, because summer berries demand cake, and cream.

So, for the cake...

6oz/170g butter

6oz/170g caster sugar

6oz/170g self raising gluten-free flour

1tsp xanthan gum

Three eggs

Zest of a lemon

Splash of amaretto (optional)

Now, here's the bit where the metric system comes in handy, because even my dyscalculic brain can handle this in metric. If your gluten-free flour is not self raising, there's a simple percentage you can do to make it so. To make self raising flour you just need 5% of the total flour weight.

170g ÷ 100 = 1.7

1.7 x 5 = 8.5

So you need 8.5g (or thereabouts) of baking powder, in a bowl, on a scale, and then you top up that bowl with flour until it reaches your required 170g. To that I then add a teaspoon of xanthan gum, a game-changing stabilizer in all gluten-free baking. This shit will not only give you a beautiful fluffy crumb structure, but will also render your gluten-free shortcrust pastry smooth and manageable. I've even pulled off pate sucree with its assistance.

After that, you just cake away as usual - cream together the butter and sugar until fluffy, slowly add the eggs while mixing, then flavour with the zest of a lemon, and a splash of amaretto if you are, like me, an incorrigible girl-drink drunk. Sift and fold in your dry ingredients, then divide the mixture between two well greased and lined 9 inch cake pans. Bake at 180C (and I'm sorry, but I have no idea how Fahrenheit works) for about 15 minutes, or until a skewer poked into the middle of each cake comes clean. Leave to cool for a while in the tin, then turn out onto a rack to cool completely, and I do mean completely.

For the filling you simply need double cream and icing sugar. Again, I'm going metric, and Nan will have to churn in her urn once more about it. You calculate 16% of your cream volume in ml, then convert that to grams of sugar. This ratio should give you perfectly stabilized whipped cream every time, and it's easily flavoured with lemon zest, cocoa powder, coffee essence, or whatever else you fancy.

So - take 150mls of double cream, whisk it up until just starting to thicken, then add 24g of icing sugar according to my (probably shonky) mathematics. Whisk again until nicely fluffy, then slap it all over the lower layer cake as filling. I then pressed a bunch of fresh raspberries into the filling before putting on the top layer, and dusting with icing sugar. You can also level your cakes if you need to, although mine took the opportunity to rise perfectly and uniformly, which almost never happens to me.

This one is best kept in the fridge on account of the whipped cream, where it will last for a couple of days, in theory. In practice it usually gets et. Fast.

[argyleheir]

For the top 5 meme, Top 5 favorite recipes to cook/eat? :DD

Yes! Thank you for the ask @qserasera, just going off the top of my head since this does change and I typically only riff and don’t use recipes in my day to day ;)

Starting with Ina Garten’s kitchen clambake since I like it a lot and I’m actually making it tonight! This is a good one and adaptable depending on what I have to make it with (rarely lobster). Picturing some lovely cherry stones from Cape May, NJ, USA.

Great crumpets a la King Arthur

Blueberry scones from Smitten Kitchen

What a great cake! Little variation I’ve found between recipes, and so delicious.

Total green chile stew freak here, love it with hominy but any will do 😭

[piece-of-the-pie-if]

Besides pie what other desserts do the ROs enjoy?

ooo cute question! I decided to be generous and add c too!

Dylan──peanut butter brownies, hands down. Their dad's father makes the best brownies they've ever tasted! If Dylan were a better cook they'd ask for the recipe, but they can burn water so that's not a good idea.

Shay──his favourite desert is a classic red velvet cake! he's not the biggest fan of chocolate and plain victoria cakes are kind of boring. a very close second would be a custard tart!

Kinsley──she might be a stickler for ice-cream but she love frozen yogurt or gelato! her go to is mango gelato or bubblegum fro-yo!

J──their favourite desert stems from their early childhood days when they visited their great-grandparents in Italy! J loves homemade cannolis with pistachios or orange peels as toppings. It's one of the only things they can make and they like making them with Arabella!

Theo──beignets!! They had them during atrip down to New Orleans a few years ago and fell in love.

C──C loves a dessert called plaited koeksisters! They're a Afrikaans desert they found out about accidentally during middle school in which a South African girl brought them to celebrate her birthday! It's not something easily found so when they do it's a momentous occasion!

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 7, 8 and 9

Here is the music/recipe wrap-up for chapters 7, 8, and 9.

You can see the info under the cover art by @datshitrandom

Some spoilers are below, so if you'd like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3

Chapters 4, 5 and 6

To see the YouTube playlist for the fic, click here.

Chapter 7

Blaine's performance at the charity dinner

Victoria Sponge Cake ( Blaine's comfort food made by his Nana)

Chapter 8

The music Blaine plays at Bethesda Fountain

The mini Victoria Sponge cakes Kurt brings to Blaine as a present

The dog treats Kurt makes for Schubert

Chapter 9

Mood music for the chapter:

I'd like to think that if this fic was a movie or TV show and I was scoring it, the tea room would always be associated with classical music played on the piano.

1.) The first piece - Classical piano piece but a bit ominous, made me think of Sebastian's visit and how the staff was not looking forward to it

2.)The second piece - the frenetic pace made me think of Chandler's high-end energy confrontation with Kurt in the kitchen

3.)The third piece - Since Blaine is obviously associated with the cello in this fic, here we bring both of Kurt's two worlds together in a piano and cello selection. The piece is joyous and bouncy and made me think of how excited and happy Kurt is now that he and Blaine are going on their first date soon.

The creme patissiere that Sebastian ruins on purpose

The mini fruit tarts Kurt was in process of making

The black sesame Creme Brulee that Chandler recommends:

Thanks again to everyone who has been reading the story! 💖💖💖

Chapter 10 will be posted soon!

[the-heaminator]

The fuck is Victoria Sponge - sincerely, an American.

https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe

Basically it's two thin sponge cakes with like a dense layer of jam and clotted cream between them, like a cake sandwich, it's great, and not hard to bake.

[foodrecipehealth]

Classic Victoria sandwich recipe

Ingredients :

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam

icing sugar, to decorate

>>>Get a FREE 450 SANDWICH RECIPES EBOOK<<<

Method

STEP 1: Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2: 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.

STEP 3: Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4: Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5: Turn onto a cooling rack and leave to cool completely.

STEP 6: 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).

STEP 7: Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8: Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

.............................................. Keep Reading .............................................

[rabbitcruiser]

British Pudding Day

Tracing its history back to the early 14th century, British pudding has evolved over time. The name likely started out as “poding”, which literally was an animal stomach filled with meat and boiled. And considering that at the time it was something sort of like a sausage, the term was somewhat fitting!

History of British Pudding Day

Developing into something that could either be savory or sweet, by the 17th century British puddings or “puds” were typically boiled in special bags that were just for making pudding. And by the 18th century, most puddings did not even include meat. These dishes were typically boiled but also started to be steamed as well. In modern times, however, puddings can also be baked, though this would not have been the traditional.

Today, the idea of pudding is almost exclusively related to desserts, unless preceded by a descriptor, such as “black pudding”, which is made from pig’s blood and may be included as part of a traditional English breakfast. Steak and kidney pudding is also savory, and is similar to a steak and kidney pie but the pastry is made from suet instead of being surrounded by a shortcrust pastry. Yorkshire pudding is another term for something that is savory, as sort of a roll or bread that is traditionally served with a roast dinner.

But, by far, sweet puddings are the most common. In fact, many restaurants have now simply taken to calling the sweet course that takes place at the end of the meal the “pudding”.

Sticky toffee pudding is a big favorite that consists of a sponge-like cake that is covered in a toffee sauce that is, well, sticky. Bread pudding, Christmas pudding and figgy pudding are some others.

British Pudding Day is here to celebrate all of the lovely deliciousness that goes along with the rich history that puddings carry.

How to Celebrate British Pudding Day

Have tons of fun enjoying British Pudding Day with some of these ideas:

Enjoy a British Pudding

With lots of different options when it comes to the term “pudding”, celebrate this day by enjoying a variety of different dishes that carry the name. Head to a restaurant and order a pudding off the menu, which could be something like a Victoria sponge, an apple crumble, a classic Swiss roll or an Eton mess.

Learn More About British Pudding

How about some bits of trivia to celebrate British Pudding Day?

In 17th century England, special pudding bags were created to make boiling the food much easier.

Christmas pudding is a special treat that is served in the UK and Ireland. Sometimes it is referred to as plum pudding or just “pud”.

The largest Christmas pudding ever made weighed over 7200 pounds.

Haggis is a Scottish savory pudding made of sheep’s innards.

Try Making a British Pudding

This could be loads of fun but also complicated, depending on which recipe is chosen and how traditional the methods are. For the most part, modern British pudding recipes can be fairly simple and enjoyable to make. But getting involved with an old fashioned recipe might just require a bit more time, attention and dedication!

Source

[pateltimil94]

What is the difference between a Victoria sandwich and sponge cake?

In the realm of baking, the terms "Victoria sandwich" and "sponge cake" are often used interchangeably, leading to confusion among aspiring bakers. However, despite their similar appearance and basic ingredients, these two desserts possess distinct characteristics that set them apart. In this informative guide, we delve into the nuances of each, exploring their differences and providing a classic Victoria sandwich recipe for those eager to embark on a culinary adventure.

Unveiling the Victoria Sandwich

The Victoria sandwich, also known as the Victoria sponge, is a beloved British classic that pays homage to Queen Victoria, who purportedly enjoyed a slice with her afternoon tea. This iconic cake consists of two layers of light and airy sponge cake sandwiched together with a layer of jam and a dusting of powdered sugar on top.

Key Characteristics

The defining feature of a Victoria sandwich is its simplicity. Traditionally, it is made with equal parts butter, sugar, flour, and eggs, resulting in a delicate crumb and subtle sweetness. The addition of jam adds a burst of flavor and moisture, making it a delightful treat for any occasion.

Classic Victoria Sandwich Recipe

To experience the quintessential taste of a Victoria sandwich, follow this timeless recipe that captures the essence of this beloved dessert.

Ingredients:

200g unsalted butter, softened

200g caster sugar

4 medium eggs

200g self-raising flour

1 tsp baking powder

Strawberry jam

Powdered sugar, for dusting

Instructions:

Preheat your oven to 180°C (350°F) and grease two 20cm round cake tins.

In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift the self-raising flour and baking powder into the bowl, then gently fold into the mixture until just combined.

Divide the batter evenly between the prepared cake tins and smooth the surface with a spatula.

Bake in the preheated oven for 20-25 minutes, or until golden brown and springy to the touch.

Remove the cakes from the oven and allow them to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, spread a generous layer of strawberry jam onto one cake layer.

Place the second cake layer on top of the jam and gently press down to secure.

Dust the top of the cake with powdered sugar for a finishing touch.

Slice and serve your Victoria sandwich with a pot of tea for a truly British indulgence!

Deciphering the Sponge Cake

While the Victoria sandwich is a type of sponge cake, not all sponge cakes are created equal. Sponge cake is a broad category of cakes characterized by their light and airy texture, achieved through the incorporation of whipped eggs or egg whites into the batter.

Variations and Adaptations

Unlike the traditional Victoria sandwich, sponge cakes can vary widely in flavor, texture, and presentation. From classic genoise sponge to chiffon cake and angel food cake, the world of sponge cakes is vast and diverse, offering endless possibilities for experimentation and creativity.

Basic Components

At its core, a sponge cake typically consists of eggs, sugar, flour, and sometimes a leavening agent such as baking powder or cream of tartar. The key to a successful sponge cake lies in properly whipping the eggs to incorporate air into the batter, resulting in a light and fluffy crumb.

FAQs

What sets a Victoria sandwich apart from a regular sponge cake? While both desserts are classified as sponge cakes, the Victoria sandwich is specifically defined by its sandwiched layers of sponge cake filled with jam. This distinguishes it from other variations of sponge cake, which may be served plain or with alternative fillings.

Can I use any type of jam for a Victoria sandwich? While strawberry jam is the traditional choice for a Victoria sandwich, you can experiment with different flavors such as raspberry, apricot, or lemon curd to customize the cake to your taste preferences.

Is it necessary to dust the Victoria sandwich with powdered sugar? While dusting the cake with powdered sugar adds a decorative touch, it is not essential to the taste or texture of the dessert. Feel free to omit this step if desired or substitute with a drizzle of icing for added sweetness.

Conclusion

In conclusion, while the terms "Victoria sandwich" and "sponge cake" are often used interchangeably, they each represent distinct variations within the world of baking. The Victoria sandwich, with its jam-filled layers and dusting of powdered sugar, epitomizes the simplicity and elegance of British baking, while sponge cake encompasses a broader category of light and airy desserts. By understanding the differences between these two delicacies and following a classic Victoria sandwich recipe, you can embark on a culinary journey that celebrates the rich tradition of homemade desserts.

[creativemedianews]

Classic Victoria Sponge Cake Recipe: A Taste of British Tradition

Classic Victoria Sponge Cake Recipe: A Taste of British Tradition #afternoontearecipe #Britishbaking #Britishdesserts

[alexafaie-wtf-is-this]

Found this recipe on Sainsbury's website...

What?!

Why would I want to make a prawn and asparagus cake? Perhaps I'm missing something, but "sandwich cake" just means a cake which is cut into layers which are then sandwiched together using whatever buttercream or other filling you might want. So like a Victoria Sandwich Cake is a classic example using jam and buttercream.

But prawns and asparagus? Bleugh!

[xasha777]

Victoria Sponge Cupcakes are a miniature version of the classic British cake, the Victoria Sponge. Named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea, these cupcakes capture the essence of the traditional recipe in a delightful, individual serving.

[erykarozmuscas]

April CAS: Creativity 2/2

I read an article which gushed over the simplicity yet deliciousness of the British classic; a victoria's sponge. The photos looked very appetising, so i decided to try to make it myself. The cake layer is a classic vanilla sponge, which was fairly easy to manage. My only struggle was to cut in half evenly. In between the two halves, I layered whipped cream and homemade raspberry jam, slightly straying from the recipe which used stawberry jam instead. Nevertheless, it turned out very tasty, if not a bit too sweet.