Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, victoria sandwich. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English. The nation's favourite cake, traditionally the ingredients are calculated by weighing the eggs in their shells and using this weight for the butter, sugar and flour.
Victoria sandwich is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Victoria sandwich is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook victoria sandwich using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Victoria sandwich:
- Make ready for the sponge
- Make ready 4 large free-range eggs
- Make ready 225 g/8oz caster sugar, plus extra for sprinkling
- Prepare 1 level tsp baking powder
- Get 225 g/8oz unsalted butter, softened, plus extra for greasing
- Make ready For the jam
- Prepare 200 g/7oz raspberries
- Make ready 250 g/9oz jam sugar
- Prepare For the cream
- Get 100 g/3½oz unsalted butter, softened
- Get 2 tbsp milk
- Get 200 g/7oz icing sugar, sifted
But, does it contain whipped cream? Is it made with or without baking powder? This is the ultimate 'English' sponge cake. Filled with a sweet fresh raspberry jam and simply dusted with fine caster sugar, this is an all-time classic.
Instructions to make Victoria sandwich:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
- For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
- To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.
Jamie Oliver's classic Victoria sandwich recipe is beautifully simple and tastes amazing, especially when enjoyed with a nice cup of tea! Filled with jam, cream & raspberries. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with Queen Victoria's cakes, and even those of my childhood, would have been sandwiched only with. The Victoria Sandwich consists of two sponge cake layers sandwiched together with raspberry jam and cream, then dusted on top with confectioners' sugar. Make this crowd-pleasing victoria sandwich with fresh strawberry jam and cream in under an hour - this classic recipe makes a classic cake with fresh ingredients a treat for any occasion.
So that’s going to wrap it up with this exceptional food victoria sandwich recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
