- Why is a Victoria Sponge Cake referred to as a Victoria Sponge Cake?
- The creaming methodology or the multi function methodology?
- The nice filling debate!
- To brighten or to not embellish?
- Tips on how to make a Victoria Sponge Cake…
- The substances
- What’s self elevating flour and what if I can not pay money for it?
- Ought to I exploit butter or margarine for a Victoria Sponge Cake?
- The strategy
- What are the cup measurements for a Victoria Sponge Cake?
- Can I bake this Victoria Sponge Cake in a unique dimension cake tin?
- What can go wrong?
- The cake sank
- The cake is dry
- The cake didn’t rise enough
- The cake has a domed top
- Recommended equipment & ingredients*
- Extra Baking Fundamentals recipes…
- For those who like this, try extra of my Cake recipes!
Welcome to the primary put up in my new Baking Fundamentals collection! On this collection I shall be sharing recipes for primary baked items, suppose excellent scones for afternoon tea, an excellent white bread loaf, and supreme gooey chocolate brownies! So primary in title, however positively not primary in style and delight. This collection is especially for newbie bakers who wish to study the secrets and techniques behind baking, as a result of getting the fundamentals proper is the very best place to begin. Extra skilled bakers will actually take pleasure in it too, as there are such a lot of scrumptious recipes to check out! And what higher recipe to begin this collection with than a Victoria Sponge Cake. It is superbly easy, loved by everybody, and is a British traditional that is recognized around the globe.
Why is a Victoria Sponge Cake referred to as a Victoria Sponge Cake?
It was named after Queen Victoria as she used to take pleasure in a slice together with her afternoon tea. It is usually generally known as a Victoria Sandwich Cake, and it’s well-known for being the cake to check your oven with. Within the Nice British Bake Off, a Victoria Sponge Cake is made in the entire ovens earlier than the contestants begin baking. The sort of cake turned in style when baking powder was invented, giving it a beautiful rise and gentle sponge like texture.
Reading: How to make victorian sponge cake
The creaming methodology or the multi function methodology?
For those who’re not conversant in these phrases, the creaming methodology refers to including substances one after the other and mixing between additions. For instance, making a sponge cake by first mixing the butter and sugar collectively, then including eggs and mixing them in, then including flour and mixing that in. The multi function methodology is including the entire substances within the bowl collectively and solely mixing them collectively as soon as. I personally suggest the creaming methodology because it provides you an opportunity at every stage to make sure every little thing is effectively blended collectively, which in flip provides air and lightness to the batter. It’s also possible to be extra vigorous together with your mixing when including the eggs to make sure they’re effectively included, however then extra light when including the flour in order to not knock any air out of the batter. This leads to a superbly effectively risen sponge.
The nice filling debate!
For me, the very best and most scrumptious approach to fill a Victoria Sponge Cake is with jam (both strawberry or raspberry, however I do favor strawberry) and contemporary whipped cream. Plainly many individuals share this opinion, as it’s a highly regarded filling. Nonetheless, there are two different choices, and everybody’s obtained their opinion on which filling is right and what their favorite is! One of many different choices is to fill it with solely jam, and actually the Girls’s Institue insist on a raspberry jam solely filling whenever you enter their baking competitions! The third choice is to fill with jam of your alternative and buttercream, which ends up in a sweeter cake. Which filling will you select?
To brighten or to not embellish?
The normal ornament (when you can go so far as to name it that) for a Victoria Sponge Cake is a straightforward dusting of both icing sugar or caster sugar. You possibly can improve this through the use of a stencil or a doily to make a sample on prime with the icing sugar when you like. Many bakers have embellished this cake in way more elaborate and artistic methods too. Including further rosettes of whipped cream on prime is quite common, as is including contemporary strawberries or raspberries. In the end, if you are going to be consuming it, then it is as much as you the way you embellish it!
Tips on how to make a Victoria Sponge Cake…
To make the sponge you solely want 4 primary substances – butter, caster sugar, eggs and self elevating flour. I’ve additionally added vanilla extract as a fifth ingredient as a result of I completely love the flavour it brings to this cake. For those who resolve to make use of it, please solely use vanilla extract, not essence, as the previous is pure and tastes so a lot better.
What’s self elevating flour and what if I can not pay money for it?
Self elevating flour is flour with a elevating agent, and typically a little bit salt, already added to it. Subsequently when utilizing it, you need not add baking powder to your recipe. You can not substitute self elevating flour for plain flour, nevertheless you’ll be able to simply make your individual self elevating flour utilizing plain flour.
To make your individual self elevating flour, add 2 stage teaspoons (a measuring teaspoon, not the sort you stir your espresso with) of baking powder to 200g plain flour or all goal flour. Stir collectively effectively so the baking powder is evenly distributed all through the flour. I might advise making a batch of self elevating flour, then you’ll be able to retailer it in an hermetic container and measure it out as and whenever you want it.
Ought to I exploit butter or margarine for a Victoria Sponge Cake?
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Once more, that is extra of an opinion and style lead resolution because it actually relies upon what you like. I made the pictured cake utilizing unsalted butter, however I’ve made many Victoria Sponge Truffles previously with margarine, or baking unfold, and had sensible outcomes. I all the time use Stork as I discover it very simple to make use of as a result of it is so gentle straight from the fridge. I additionally discover that Stork is extra constant and dependable in creating gentle and moist desserts each time.
In case you are utilizing butter, you might want to take away it from the fridge some time earlier than you begin baking in order that it might soften. You need it to be gentle sufficient with the intention to simply press it between your fingertips, however it’s nonetheless malleable. This might take as little as 20 minutes on a heat day, or as much as an hour on a cooler day.
In a big mixing bowl, use an electrical mixer to combine the butter (or baking unfold) and caster sugar collectively till fluffy, about 3-4 minutes. Then combine within the eggs and vanilla extract, once more utilizing an electrical mixer. You are able to do this by hand, however electrical mixers will give higher outcomes and pace up the method.
Then gently whisk or fold within the self elevating flour by hand. Divide the combination between the tins, you should utilize scales for accuracy to get a good quantity of combination in every one. When lining the tins, I line the underside with greaseproof baking paper, and grease the perimeters calmly with butter or margarine.
As soon as the desserts are golden and a skewer inserted within the centre comes out clear, round 25 minutes, take away them from the oven and go away them to chill for quarter-hour within the tin. Then run a knife across the edge and take away the desserts from the tin to chill absolutely on a cooling rack.
Stage off the desserts with a knife or cake leveller, then unfold the jam over the primary layer. Use a piping bag and nozzle to pipe the whipped cream on prime, however you might unfold or dollop on with a spoon too. Then add the second sponge and mud it with icing sugar.
What are the cup measurements for a Victoria Sponge Cake?
I all the time strongly advise on utilizing digital weighing scales for baking as they guarantee accuracy. They’re low value and straightforward to pay money for too. A lot can go flawed relating to cup measurements, for instance when you scoop up flour with the cup, or spoon flour into the cup, they may weigh completely different quantities. The cup measurements for this recipe are 1 ¾ cups + 2 tbsp self elevating flour, 1 cup + 1 tbsp butter or baking unfold and 1 cup + 1 tbsp caster sugar (tremendous high-quality sugar). I used the news methodology to transform the flour and sugar quantities, moderately than spooning the substances into the cup measures.
Can I bake this Victoria Sponge Cake in a unique dimension cake tin?
Sure, completely! I’ve used 8″ cake tins for this recipe, but please check out my Conversion Guide to find out how you need to adjust the ingredient amounts for a different tin size.
What can go wrong?
Read more: how to make a simple rainbow cake
Of course there are always things that can go wrong when baking a cake, here are some common issues and how to solve them:
The cake sank
Whatever you do, do not open the oven while the cake is baking! This will certainly cause the cake to sink. When the baking time has been reached you can open the door to check on it, then give it longer if needed. Other causes of this issue are over beating the batter when adding the flour, under baking the cake, leaving the batter sat out for too long before baking it and using too much raising agent.
The cake is dry
The main cause of dry cakes is that they have been over baked. Check the cake is done within 1-2 minutes either side of the recommended baking time, insert a thin skewer or cocktail stick in the centre, if it comes out clean the cake is done. Giving it an extra 5 minutes to make sure it’s done, will over bake the cake and make it dry. Remember that when you take the cake out of the oven, it stays hot and carries on cooking, so you don’t need to give it extra time as long as the skewer is clean.
The cake didn’t rise enough
Firstly, double check you didn’t mix up your plain flour and self raising flour! Self raising flour can also become less effective over time, so if it has gone out of date this will also affect the rise. Mixing the butter and sugar together for a good 3-4 minutes is also really important and will aid the rise and overall fluffyness of the sponge.
The cake has a domed top
There are a few reasons for this, the main reason is the oven temperature being too high. Ovens vary massively and often the temperature on the dial is not the true temperature inside the oven. You can get an oven thermometer to verify this. Domed tops can also occur if too much raising agent is used, or if the cake tin is smaller than the recipe recommends.
There a lot of ways you can add a twist to a Victoria Sponge Cake, here are some delicious ideas!
- Add the zest of two lemons to the batter, then use lemon curd instead of jam. You could also try another tangy fruit curd like blood orange or passion fruit.
- Fill the cake with blackcurrant jam and sweetened mascarpone cheese, just add icing sugar or maple syrup to sweeten it, it’s one of my favourite combinations!
- Replace 35g of the flour with cocoa powder, and fill with cherry jam and whipped cream for a black forest style cake!
Recommended equipment & ingredients*
- 8″ cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electrical hand mixer
- Stand mixer
- Spherical cake tin liners
- Cake tester
- Piping luggage
- Jem 1E Piping nozzle
- Oven thermometer
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Extra Baking Fundamentals recipes…
For those who like this, try extra of my Cake recipes!
I am linking this recipe up with Prepare dinner Weblog Share hosted by Misplaced In Meals.
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