Does anyone have a recipe for the perfect Victoria sponge cake?

Question

It's my mum's birthday tomorrow and I've only got one shot at this tonight so I need a recipe that is guaranteed to impress her!

Answer 1

VICTORIA SPONGE CAKE

6 oz. butter
6 oz. fine sugar
3 eggs
6 oz. self-rising flour, sieved

FLAVORS:

CHOCOLATE: 1 rounded tablespoon cocoa, blended with 2 tablespoons boiling water; allow paste to cool before using.

COFFEE: 1 tablespoon Coffee Essence or strong black coffee.

ORANGE: 1 tablespoon undiluted orange squash or grated rind of orange.

LEMON: 1 tablespoon undiluted lemon squash or grated lemon rind.

Warm bowls and beaters thoroughly. Place butter and sugar in bowl and cream this on 3 speed until light and fluffy, or beating hard. Add eggs a little at a time, beating thoroughly after each addition. Reduce to minimum speed and add flour and flavoring. Switch off immediately when the flour has been incorporated. Turn into a grease, lined, deep 8 x 8 1/2 inch tin or two 7 or 7 1/2 inch tins. Bake at 350 degrees for 30 to 35 minutes. Allow to cool in the tin for a few minutes and then cool completely on a rack.

Answer 2

- INGREDIENTS - 350g of melted butter [melting the butter makes mixing an awful lot easier] 350g caster sugar 6 large eggs 350g self raising flour A teaspoon of natural vanilla extract [please don't use flavouring! The extract is a little more expensive but is natural and so much better for you than all the chemicals in the flavouring] Milk Jam or chocolate spread for the middle Icing sugar to dust - METHOD - Preheat the oven to 180 Use butter to grease tins. I would recommend using proper Victoria sandwich tins. Melt the butter in a pan over a low heat. Cream the butter and the sugar together. Beat in the eggs one at a time. I always just use a wooden spoon for this. I do have a mixer but I find it makes more work as it takes ages to wash it up afterwards. Sieve the flour into the mixture. Next add the vanilla extract and a couple of tablespoons of milk. At this point I change to a hand whisk to ensure that the mixture is really light. There should be some bubbles on the surface. Pour the mixture into the prepared tins and pop in the oven. For mixture in sandwich tins I would advise about 20 minutes cooking time. Obviously you'll need longer if you are just using a normal cake tin [about 45 minutes]. When the cakes are ready they should be lightly brown. They should be well risen and firm to the touch. You can always stick a knife in the middle to check that they are cooked all through. If the knife comes out clean then the cake is ready. Turn the cakes out onto a wire rack to cool. Once cool you can put jam or chocolate spread on the bottom of one cake half and then put the other half on top. If you have made one big cake then simply use a serrated knife to cut it in half and then place the filling inside. Sprinkle the top of the cake with icing sugar and serve.

Answer 3

Ingredients
Amount Ingredient Preparation
1 cup butter
1 cup sugar
2 cups flour
2 teaspoons baking powder
4 each eggs
1 cup heavy whipping cream
2 teaspoons sugar
1 each raspberry jam jar
Directions
Cream the butter until light. Slowly add the sugar. Beat until light and fluffy. Add eggs one at a time and beat well. Fold in the sifted flour and baking powder.

Pour mixture into prepared 8 inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack.

Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with raspberries and mint leaves.

Answer 4

I agree with chris except that he missed out the sugar, cream the sugar and butter together whisk in the eggs slowly then FOLD in the flour do not whisk this or it will go tough. Then pour into sandwich tins and bake for about 15 mins. or firm to the touch. I think the others must be American because of the different types of flour etc.

Answer 5

6oz self raising flour
6oz caster sugar (not golden)
6oz soft, soft butter
1 heaped tsp baking powder
3 eggs
pre heat oven gas m3
cream together butter and sugar, add SIFTED flour and baking powder, add eggs. beat together until consistancy falls easily off the back of a spoon.
grease two 8cm sponge tins.
cook for 30-35 mins.
DO NOT OPEN OVEN DOOR until atleast 30 minutes has past. To test if cooked, lightly push top of cake with finger if it springs back without leaving indentation, perfect!
Leave in tins to cool for 5 minutes then turn out onto cooling rack.
decorate with butter icing.... 30z butter creamed with 6oz icing sugar, big spread of strawb or rasp jam......
HAPPY BIRTHDAY MUM!!!
Alternatively google Delia online

Answer 6

Victoria Sponge Cake
Yields: 8 servings

For the cake:

2 cups cake and pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
Zest from 1/2 lemon, coarsely chopped
1 cup granulated sugar
1 cup unsalted butter, softened
4 eggs
2 tablespoons warm milk
1/4 teaspoon vanilla

For the filling:

1 cup strawberry jam
1 cup heavy cream, whipped
Confectioners' sugar for garnish
Pesticide-free edible flowers such as violets, pansies, or roses for garnish

1. Preheat oven to 350 degrees F. Lightly butter and flour 2 (8- by 1 1/2-inch) round layer cake pans. Sift flour, baking powder, and salt together twice. Set aside.

2. Make the cake: In food processor, process lemon zest and granulated sugar until finely ground, about 1 minute. Pour into large mixing bowl. Add butter. Beat at medium speed of electric mixer until light and fluffy, about 3 minutes. Set aside.

3. In 2-cup measuring cup, whisk eggs, milk, and vanilla. Add to butter mixture 2 tablespoons at a time, beating well after each addition and adding 1 tablespoon flour mixture during the last 3 additions.

4. Gradually beat in remaining flour mixture, beating until smooth and shiny. Pour into pans. Smooth tops.

5. Bake at 350 degrees F for 25 to 30 minutes until top is golden-brown and springs back when lightly touched in center. Cool in pans set on racks for 10 minutes. Remove from pans and continue cooling on racks.

6. Assemble the cake: Invert one cooled cake layer on serving plate. Spread with jam, then whipped cream, leaving a 1-inch border around edge of cake.

7. Top with second cake layer, right side up. Place an 8-inch round lace doily on top of cake. Sift confectioners' sugar over top of cake. Carefully lift doily. Or, ice top of cake with whipped cream, if desired.

8. Cover and refrigerate cake until serving time. Garnish with flowers.

Enjoy, I hope it goes well for you.

Answer 7

If you are a in uk follow the other suggestions.
Add a little flour to your greased tins helps a little more to stop them sticking.
Add some fine finley chopped/grated choped lemon rind to mix, Sandwich with butter cream [softened butter & icing sugar mixed] top with lemon icing. [ icing sugar ,water & lemon juice a little water goes a long way] Decorate with more choped lemon.[Make sure there is no lemon pith]
Happy Birthday to Mum

Answer 8

Weigh the eggs you are going to use and whatever they weigh use the same weight for your flour and butter,you can't go wrong.

Answer 9

Take one Victoria, add One David, Mix together and there you have it. ONE SPONGER!