#victoria sponge cake

[kawaii-foodie]

nee_coo_

[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]

May 17 | A fine sponge

[moonmaidenmuscles]

[soulmaking]

Time for Tea!!

In a year not far into the future, tea will come into our homes through pipes.

[darkelf-drawingart19]

Cake I decorated

The first one looks like Snow whites dress 😂

[the-cottage-cookbook]

[bakingbees]

victoria sponge cake !!

sponge cake recipe under the cut

Makes: 2 tier sponge cake

Oven temp 170C

Ingredients::

4 large eggs

225g self-raising flour

1tsp baking powder

225g caster sugar

225g soft margarine

Recipe !!!!

grease and line 2 cake tins

light oven to 170C

cream together the butter and sugar

mix in eggs

fold in flour

bake for 15-20 minutes

decorate !

[katiajewelbox]

Happy Coronation Day to King Charles III!

Our celebration cake is a Victoria Sponge cake made with ingredients from the Duchy Organic range of groceries and produce. 

The Duchy Organic is an organic and sustainable food brand founded by then Prince Charles in 1990 that helped make organic groceries mainstream in the UK.

Victoria Sponge cake is two generously sized layers of soft vanilla flavoured sponge cake with strawberry jam and clotted cream filling.

The edible flowers are Cowslips (Primula veris) and Lilac (Syringa reticulata). The cut out figures make the already delicious cake into a cute diorama.

In keeping with his majesty's interest in saving the environment, the backdrop is a reusable shopping bag with his official portrait.

God save the King!

[knifeforkspoonhand]

Here are some cakes I've made over the past few months! Top left is a chocolate orange cake with a dark chocolate orange ganache. The recipe called for a lot of orange zest; I used naval oranges. I also used orange juice and the cake was ridiculously moist. The nuts decorating the ring and outside of the cake are crushed hazelnut.

Top right is a lemon and pistachio cake. I didn't actually get a chance to eat it but everyone who did told me they enjoyed it. It contained crushed pistachios, which you can see me beating the shit out of in the bottom video. Fuck them nuts. The icing is made from macerated, strained raspberries and whipped heavy cream. I ate the leftover pulp in the container that held the cream and it was DELICIOUS.

The final cake is a trusty Victoria sponge. I tried to frost the outside with some plain whipped heavy cream and sliced strawberries. It was as tasty as always and I always get asked to make this particular cake again. Definitely a fan favourite for sure.

[chibiranmaruchan]

A Victoria sponge cake with strawberry jam, vanilla buttercream icing and strawberries, raspberries, blackberries and blueberries that were mixed in the zest and juice of a lemon, that I made for a friend's birthday post-May London MCM Comic Con last year.

[bryonyashaw]

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A post shared by Bryony | Lifestyle | family | foodie (@bryonyannie)

𝗠𝗶𝗻𝗶 𝗩𝗶𝗰𝘁𝗼𝗿𝗶𝗮 𝗦𝗽𝗼𝗻𝗴𝗲 𝗖𝗮𝗸𝗲𝘀

Victoria sponge cake is a British cake. It's a vanilla sponge cake that is sandwiched with jam and buttercream (or whipped cream)

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙅𝙖𝙢:

• 500g/1lb 2oz strawberries, hulled and halved

• 500g/1lb 2oz jam sugar

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙨𝙥𝙤𝙣𝙜𝙚:

•175g/6oz unsalted butter, at room temperature, plus extra for greasing

•175g/6oz caster sugar

•3 large free-range eggs, beaten

•1 tsp vanilla extract

•175g/6oz self-raising flour

•300ml/10½fl oz double cream

•icing sugar, for dusting

𝗠𝗲𝘁𝗵𝗼𝗱 for the jam

1) You can just use pre-made jam from a jar to save time. Place the strawberries in a large saucepan and crush with a potato masher.

2) Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.

3) Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.

4) Start timing and boil for four minutes only. Remove from the heat and set aside to cool.

𝗠𝗲𝘁𝗵𝗼𝗱 for the sponge

1) Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.

2) To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.

3) Sift the flour into the bowl and fold in until the mixture is glossy and smooth.

4) Divide the mixture between the mini sandwich tin cups and level with a teaspoon.

5) Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.

6) Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.

7) Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.

8) Cut each cake in half horizontally with a bread knife.

9) Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes

[carlcatron]

Victoria Sponge Cake

[lulublack90]

Prompt 8 - Traditional

@jegulus-microfic July 8, Word count 523

When James walked through the door he was greeted by a slew of French curses. He followed the increasingly frustrated sounds to the kitchen. 

“Hi, love, what you up to?” James asked, trying hard to hold back his laughter when he caught sight of his fiancé, elbows deep in cake batter and covered in flour. 

“Bordel de merde!” (For fucks sake!) Regulus growled as he sieved more flour into the mixture. “Sois juste un gâteau!” (Just be cake!) Regulus didn’t look up from what he was doing and seemed completely unaware that James had come in. “Pourquoi tu ne veux pas travailler?” (Why don’t you want to work?) He cried at the huge bowl. James stood up, Regulus was starting to get overwhelmed, and he knew it was time for him to calm him down. 

James wrapped his strong arms around Regulus and took the wooden spoon from his hand. He began stirring the runny mixture, folding the flour into it until it began to thicken. Regulus relaxed against his chest, the tension leaving his body. 

“What’s brought all this on, love?” He asked as he turned to pour the batter into the waiting cake tins. Regulus came along with him, trapped by James’s arms. 

“We’re going to see your parents, and they were so kind to me last time I wanted to do something nice. Mrs Potter said she really liked cake, so I thought I’d bake a traditional Victoria sponge. The recipe said it was easy, but it was a total lie.” James put down the bowl, wrapped his arms tighter around Regulus, and kissed his neck. 

“If Mum hears you calling her Mrs Potter again she’s going to blow a gasket,” He teased as he continued kissing Regulus’s soft skin. “You could have bought a cake, and she’d have loved it.” 

“It’s not the same!” Regulus cried out, twisting in James’s arms so he could see his face. “Effie said she loves nothing more than a bit of homemade cake, so that’s what I’m making, because - because…”

“She already loves you Reg," James assured him when the reason for Regulus's mania clicked. "You don’t have to do all this because in her eyes you are family and her love for you is unconditional.” He waited while the myriad of emotions flashed across his face. Eventually, he nodded and let his forehead fall onto James’s chest. 

“Can we make the cake anyway? I worked so hard on it. I might just buy a cake for tomorrow as this one is bound to be rubbish.” James grinned down at him. 

“Of course, we can love. Though, I bet it’ll be the best cake Mum’s ever had because you made it, if you decide to take it tomorrow.” Regulus rolled his eyes at him but wiggled out of his arms so he could put the tins in the waiting oven. 

“Regulus, this is the best Vicky sponge I’ve ever had,” Effie declared as she literally licked her plate clean. Regulus bobbed his head as he flushed beet red. 

“Told you so,” James whispered sweetly in his ear before kissing him on the cheek.  

[haveyoueatenthis]