Victoria Sponge

- Recipe. Victoria sandwich

Serves   12

Preparation time   less than 30 minutes

Cooking time   10 to 30 minutes

ingredients   4 eggs / 225g self-rising flour / 225g caster sugar / 225g butter at room temperature (you can use margarine instead of butter) / 2 tea spoon baking powder / strawberry or raspberry jam (you can find my recipe here https://brunch.co.kr/@madmax/2) / icing sugar and whipped double cream (optional)

1    Preheat the oven to 180°C/ 160°C Fan/ Gas 4. Grease and line two 20cm/ 8inch sandwich tins.

2    Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer, if you do not have a hand mixer you can use a spatula but be careful not to over mix. The finished mixture should fall off a spoon easily.

3    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.

4    Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they are golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. (If you're not sure, try poking it with a wooden skewer. It's done when the wooden skewer is clean and there's nothing left on it.)

5    Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. ( I use an oven shelf)

6    To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. (Caution! If you add cream, there is no turning back! ^^)

7    Top with the second cake, top-side up. Sprinkle over the icing sugar or decorate with strawberries or raspberries.

refer to : Mary Berry's Easy Victoria Sandwich

https://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317

Mary Berry's Victoria sponge cake recipe

---

Victoria sponge cake made by my other half

My other half received special baking training from his grandmother from a young age and he is her last disciple. He still has a lot of her handwritten baking recipes. The baking skills he learned this way are excellent. He taught me how to make a Victoria sponge cake. It looks really good and the taste is also great…so he came to me with the Victoria sponge cake. ^^

The Victoria sponge, also known as the Victoria sandwich cake, was named after Queen Victoria, who was known to enjoy the small cakes with her afternoon tea.

The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream.

There were only 4 eggs left in the fridge, and I was worried about the expiration date so I could not postpone it any longer. As raspberries were exploding in the garden, I decided to make a Victoria sponge cake.

Raspberries and sweet peas from my garden

Victoria sponge cake is a very traditional bake so there are many recipes.

I thought it might be bad for my health, so I tried to reduce the butter and sugar, but it still tastes best when cooked according to the prescribed recipe.

I prefer Mary Berry’s recipe. She is an English food writer, chef, baker and television presenter. Mary has published more than 75 cookery books. Her Victoria sponge cake recipe is easy to cook and remember.The quantity of flour, butter, and sugar are all 225g. After putting them all into a bowl  and mixing, cook it in an oven. That’s it!

I use self-raising flour here. You can use soft flour for cakes in Korea. If you only have plain flour, you can make self-raising flour by adding 1 teaspoon of baking powder per 100g of flour.

(refer to : https://www.bbcgoodfood.com/glossary/flour-glossary )

I recommend taking out the butter from the fridge so that it mixes well.

Beginner bakers may not know how powerful their oven’s are so they need to check whilst everything is baking.

Before topping with the second cake

When the cake is fully baked, spread strawberry jam or raspberry jam. I also added some sliced strawberries to the jam - It is the season for berries now. After spreading everything on the bottom cake (first cake), put the top cake (second cake) on top, like a sandwich and prepare some tea.

Raspberry jam Victoria sponge cake with coffee

When cooling the cake, position the cooling rack properly to make a cross pattern.

Decorating is your choice. You can sprinkle the icing sugar or place some berries on top but you need to cut their bases so they do not topple off.

The ingredients and recipe are so simple, trust me. Give it a try!