CLASSIC VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar
Provided by Mabel Gilder
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
- Bake for 20 minutes or until cooked through and fluffy.
- To make buttercream, cream together icing sugar and butter and mix well.
- Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.
Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams
MINI VICTORIA SPONGES RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, butter, baking powder, eggs, strawberry jam, whipped cream, icing sugar
Provided by Matthew Cullum
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 160°C (325˚F).
- Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
- Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
- Bake for 25 minutes until golden and springy. Allow to cool.
- Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
- Place the top half back on and sprinkle with icing sugar.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
MINI VICTORIA SPONGE CAKES
Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
- Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
- Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.
Nutrition Facts : Calories 380 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
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