does anyone have a simple recipe how to make victoria sanwich sponge cake and what ingredients are needed?

Answer 1

yes dead easy, weigh 2 eggs and then their weight in butter, sugar and flour, mix buttter sugar first, add eggs and then flour, put in tin and cook for about 20 mins or until gold and slightly coming away from sides
for bigger cakes weigh more eggs and off you go

Answer 2

easy to make victoria sponge cake

Ingredients

4 eggs
8oz caster sugar
8oz butter
8oz self-raising flour
1 teaspoon vanilla extract

Method

As mentioned above, have the butter so soft it has almost collapsed…the best way to achieve this is to put the butter in the mixing-bowl and then into the microwave for 10 seconds or so. Add the sugar and beat until white and fluffy. Add each egg individually and beat again. Add the vanilla extract, then fold in the sieved flour gently. Divide the mixture between two sponge tins that have been lined with a greaseproof disc and bake on GM5 or the equivalent for about 25 minutes. Check after fifteen minutes and swap the tins round in the oven if one is getting cooked faster than the other. Open the door carefully so as not to let cold air rush in, which might cause the cakes to sink.

Cool on a wire rack - I always put a double thickness of kitchen towel under each sponge before turning out onto a rack, so it doesn't either stick or come away with grid-marks.

When cold, fill with strawberry jam and double cream for a traditional Victoria Cream Sponge.

Otherwise, do what you want with it - butter icing, fudge icing, flavoured cream, chocolate fondant - anything you like.

For the world's most decadent chocolate cake, make a Victoria sponge, but instead of using 8oz self-raising flour, use only 4oz and add 4oz sieved cocoa. Then carry on as before. This sponge won't rise quite as much as the plain variety, since there's less raising agent (because less flour), but it makes a very grown-up cake and I don't bother to add extra baking powder because I don't think it needs it.

Fill and cover with chocolate icing: melt 3oz butter and add 8oz icing sugar and 4oz cocoa. Beat together, adding a little cold coffee if the mixture is too thick. Don't over-beat, or it will become too light in colour. Melting the butter before adding the cocoa and icing sugar gives a fudgier result.

Answer 3

6 oz each of caster sugar, self raising flour and softened butter. 3 eggs. make it bigger or smaller but always keep the eggs half the amount of the other ingredients, then it fits any tin you may have.

Cream the sugar and butter together till light in colour. add the eggs slowly, a bit at a time as you mix. Then slowly fold in the flour, again, a bit at a time. Use a metal spoon to do this. It works best.

Pour half mixture into each of two sandwich tins and bake at 180 or gas mk 4 for about 25 mins. Once cooled, fill with whatever you like - fresh cream and berries is a particularly good one. Also, you can dust with icing sugar over top and maybe use some fresh berries if you like, or put one of those paper plate liners with stamped out patterns on top of cake then sift icing sugar over the top. When you lift the paper you have a pretty impressive cake.

Good luck and enjoy the fruits of your labour!

Answer 4

Traditional British Victorian Sandwich Sponge Cake
Recipe #75917

6 servings

time to make 25 min

150 g self-raising flour
3 eggs
150 g margarine
150 g caster sugar

1. Pre-heat the oven to gas mark 4, 180C, 350F then Mix the sugar and margarine together until creamy.
2. Beat the eggs then add one at a time, stirring until it is runny.
3. At this point you could add flavour if you wanted
4. Sieve the flour into the bowl, then mix altogether until all the flour is gone.
5. Grease the tins with marg, then divide equally between two tins, and bake for 25 minutes.
6. Take them out and put on a cooling tray for 10 minutes.
7. Cut out both sides, and put them together like a sandwich.
8. Oh, and be sure to add jam or something delicious between the two cake halves.

Answer 5

Ingredients 2 Eggs 3oz/75g Caster Sugar 3oz/75g Plain Flour Filling & Top 1 Tbsp Powdered Sugar 1/4 tsp Vanilla Essence 300ml Fresh Double Cream Strawberry Conserve/Jam Powdered Sugar (for dusting) For fast results use an electric whisk, if you use a hand whisk instead this is fine - it will just take a lot longer. First crack your eggs into a large bowl, whisk them for a few seconds just lightly. Add your caster sugar only and whisk until your mixture thickens and turns almost white in colour. This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two! You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine. Take a sieve and gently add your flour. Gently fold flour into your mixture until you can see it has all mixed together nicely. (to fold take a spoon and very gently stir your spoon over and under the mixture rather than just stiring as normal - the reason is to keep all the air bubbles inside the mixture). Pour your sponge cake mixture into a greased and floured round tin. Place in a pre-heated oven at 180C for approx 20-30 minutes (depending on your oven). Do not open your oven door until you are checking it towards to end of being cooked. To check if your cake is ready you can just lightly press on it with your finger and if it is bouncy it is ready. Once cooked leave in its tin to cool a little. Once cooler you can go around the edges with a knife to gently nudge it out. It should come out easily. Take a large bread knife and gently cut your cake in half. If you cut into a warm cake it will crumble so make sure it has cooled. Lay each half upside down. Spread bottom half with a thin but coated layer of jam. Now whisk up your cream for a minute, then add your table spoon of powdered sugar and vanilla essence - whisk until it is a thick whipped cream (this won't take long at all). Spread the cream on top of your jam, do not spread cream right to the edge of your cake as when you slice it it will spread to the edges. Place your lid on top of your cream. Dust with powdered sugar using a sieve.

Answer 6

4oz.100g. Margarine or Butter
4oz. 100g.Sugar (best caster sugar)
4oz .100g. Self raising flour.
2. Eggs
Fews drops vanilla essence.(Optional)

Cream Marg and sugar together(Best with electric mixer)until light and fluffy and mixture changes colour to light yellow or creamy colour.
Add Eggs and vanilla and beat well,
Add flour with the mixer on a low setting.

Put in two 7inch sponge tins and cook on Gas 4 or electric 180degrees for about 15-20 minutes then test if knife comes out clean remove, if not leave another 5 mins.

Put 0n wire tray to cool and fill with jam and butter cream.
Best of luck and enjoy.

If you buy Be-ro flour they sell little cookbooks for cakes and pastry, the order form is on the bag.

Answer 7

wieght 3 medium eggs, then wiegh out and equall amount of butter/margerine and sugar. mix the butter and sugar together till soft, then add the eggs, wieght out the same amount of self raisinf flour and add gradually, folding ti in gently. If the mixture is too think add a little milk, if too runny add a little more flour. you know when its the right consistance when you can hold spoon full upside down adn it take 3seconds top fall off. Put in a greased cake tin and cook in an medium hot oven for about half an hour. you can tell if its done by listening too it, if tou can hear it bubble alot then its not done.

Answer 8

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aNBuT

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 9

6 oz SR flour, 6 oz marg, 6oz caster sugar, 3 eggs. you can use an electric mixer to mix together all ingredients at once. divide into two cake tins. cook on 190 for about 20 mins.

leave to cool. spread one half with jam, the other half with cream and put back together.

Answer 10

4 ouces of self raising flour 4oz marg or butter (block marg is best as tub marg contains to nuch oil) 4oz caster suger 2large eggs and enough warm water added to the ingredients after mixing to make it a custard consistancy and i always add half a teaspoon of baking powder seperate mixture between two sandwich cake tins and cook

Answer 11

Stop all that mucking about baking cakes lark, get down to M&S where they come in two different sizes and buy one of each. Spend the time you saved on the baking with your feet up eating the little one and present the other one as "all my own work". Easy.