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Easy Victoria Sponge video recipe

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My easy victoria sponge recipe for you all

Wow I’m so happy it’s finally here to share with you all – my first ever baking video! Ahhhhhhhh

So forgive me, I’m super duper nervous, but after about 5mins you will see I relax into it lol :)

I just had to bake a Victoria sponge first, it’s the base for so many other cakes. My recipe is so quick and easy perfect if you’ve never baked before. So have a go, I hope you enjoy baking as much as I do…

Oh and I did work out how much this cake cost me to bake… Only £3.38!!! So that’s only 28p per slice – you can bake on a budget :-P hehe

Easy Victoria Sponge recipe (my first video!!!)
Author: 
Recipe type: Dessert
Cuisine: British
Serves: 12
 
A quick and simple, classic victoria sponge cake recipe with an easy vanilla buttercream frosting and raspberry jam. Very British, a must try for all new bakers as its the base for so many other cakes
Ingredients
  • Sponge ingredients
  • 300g Margarine or unsalted butter room temp (I use good old stork)
  • 300g caster sugar
  • 300g self raising flour
  • Few drops vanilla essence
  • 6 eggs (please use free range :( no idea how ppl can still sell caged)
  • Buttercream ingredients
  • 100g icing sugar
  • 60g Marg or unsalted butter
Instructions
  1. Equipment
  2. Large mixing bowl
  3. Sieve
  4. or 2 cake tins (I use 20cm in this recipe)
  5. Wooden spoon (old school - love it) or spatula
  6. Wire cooling rack (advisable but not essential)
  7. Oven gloves (my bit for health & safety lol)
  8. First things first crank up your oven 180C / 350F / gas mark 4
  9. Grease your tins (I use cake release spray - it is pretty epic) if you don't have any use some fat and spread round your tin using grease proof paper. I would also recommend using your tin as a stencil to cut out a round grease proof paper base to put in your tin before your batter, this also prevents sticking
  10. Weigh out all your ingredients (giving the marg/butter time to warm a little)
  11. Cream together sugar and fat for approx 3mins or until pale and fluffy
  12. Add few drops of vanilla essence
  13. Bit by bit combine one egg and ⅙ of your flour (make sure you sieve it in to give your cake extra air)
  14. Separate mixture into two
  15. And transfer cakes into your oven
  16. Whilst your waiting 25mins (do not open the oven or else your cake will sink like the titanic!) let's crack on with the buttercream
  17. Weigh out 60g marg/unsalted butter adding few drops of vanilla essence
  18. Carefully - preferably sieve - combine the icing sugar bit by bit until you gave a lovely creamy texture.
  19. With buttercream you can always add more icing sugar or even some milk to improve taste and texture - upto you, have a play :)
  20. Cakes should be ready now, so using your oven gloves, remove from oven and place on cooling rack.
  21. Leave for 10mins to cool (also gives time for cake to spring back from cake tin sides, so helps them to come out the tins easier)
  22. Do not start icing the cake till its completely cool, when ready (I use loads) spread about ⅓ jar of raspberry jam to one cake and the buttercream to the other
  23. Gently place one layer on top of the other, dust with some icing sugar - ta dah!
  24. A British classic, the Victoria sponge. My recipes is so easy it is perfect for first time bakers
  25. Enjoy xoxo

 

Easy Victoria Sponge recipe

 

 

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