Recipe of Jamie Oliver Victoria sponge cake

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, victoria sponge cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake.

Victoria sponge cake is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Victoria sponge cake is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook victoria sponge cake using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Victoria sponge cake:

1. Get 5 whole eggs
2. Take 3/4 cup (5 oz) - 65g sugar
3. Prepare 5 oz - 150g all purpose (plain) flour (plus a little extra for cake pan)
4. Prepare 1/4 cup - 40g salted butter (plus a little extra for greasing)

Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down! This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Steps to make Victoria sponge cake:

1. Step 1 - Pre-heat your oven to 375°F – 190°C, Melt the butter (not hot) and keep aside.
2. Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour.
3. Step 5 - Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold.
4. Step 6 - Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness.
5. Place in oven and bake at 375°F – 190°C for 25-30 minutes. Note if using a convection oven, turn temperature down to 320°F – 160°C after 15 minutes.
6. Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don’t use a knife.

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! 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. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick.

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