Victoria sandwich. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. 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 Victoria sandwich is a classic: two layers of cake with jam in between. But, does it contain whipped cream? Is it made with or without baking powder? Victoria sandwich highly diverse and have ideal sense that unique. Some types of Victoria sandwich recipes are also enough easy to process and do not pick up lengthy. Although not everyone likes Victoria sandwich food, currently few people are got attached and like the sundry Victoria sandwich foods available. This can be visible of the number of restaurants that provide Victoria sandwich as one of the serving. You can cook Victoria sandwich using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Victoria sandwich

1. Prepare of for the sponge.
2. Prepare 4 of large free-range eggs.
3. You need 225 of g/8oz caster sugar, plus extra for sprinkling.
4. Prepare 1 of level tsp baking powder.
5. You need 225 of g/8oz unsalted butter, softened, plus extra for greasing.
6. It's of For the jam.
7. Prepare 200 of g/7oz raspberries.
8. It's 250 of g/9oz jam sugar.
9. It's of For the cream.
10. Prepare 100 of g/3½oz unsalted butter, softened.
11. It's 2 tbsp of milk.
12. Prepare 200 of g/7oz icing sugar, sifted.

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. Victoria Sandwich Cake Food Cakes Cupcake Cakes. 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.

Victoria sandwich instructions

1. 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..
2. 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..
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. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..

See great recipes for Victoria Sandwich too! Everyone loves a Victoria Sandwich, it's the nation's favourite cake. But I have a confession to make. In all my years of baking I'd never made one before, well not a classic one anyway. Recipe: Victoria Sponge Sandwich Cake. by Paola Thomas.

To get ingredients for production Victoria sandwich recipes is also not hard. You can easily get the main ingredients at the closest supermarket and in fact on the market. There are ample kinds of Victoria sandwich that are simple and fast to process into delicious dish. You can always praxis this Victoria sandwich recipe at home, and can presenting it to your children and extended family. If you wish to cook different foods on our website, we provide various types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try their.