how do you cook the perfect victoria sponge cake?

B

blynsey

New member
i'm looking for a easy recipe (as always!!)lol but some recipes are saying sugar, others sayin caster sugar, some saying don't blend eggs other sayin blend before mixing etc etc etc...! any suggestions as to where i'd get a good reliable one that works!? thanks
 
Victoria Sponge Cake
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Butter
1 cup Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
4 Eggs
-----FILLING-----
1 cup Heavy whipping cream
2 teaspoons Sugar
1 Jar raspberry jam

Cream the butter until light. Slowly add the sugar.
Beat until light and fluffy. ( Add eggs one at a time and beat well. )
Fold in the sifted flour and baking powder.

Pour mixture into prepared 8-inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack. Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with
raspberries and mint leaves.
0000000000000000000000000000000000000000000000000000
 
Victoria Sponge Cake
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Butter
1 cup Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
4 Eggs
-----FILLING-----
1 cup Heavy whipping cream
2 teaspoons Sugar
1 Jar raspberry jam

Cream the butter until light. Slowly add the sugar.
Beat until light and fluffy. ( Add eggs one at a time and beat well. )
Fold in the sifted flour and baking powder.

Pour mixture into prepared 8-inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack. Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with
raspberries and mint leaves.
0000000000000000000000000000000000000000000000000000
 
Victoria Sponge Cake
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Butter
1 cup Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
4 Eggs
-----FILLING-----
1 cup Heavy whipping cream
2 teaspoons Sugar
1 Jar raspberry jam

Cream the butter until light. Slowly add the sugar.
Beat until light and fluffy. ( Add eggs one at a time and beat well. )
Fold in the sifted flour and baking powder.

Pour mixture into prepared 8-inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack. Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with
raspberries and mint leaves.
0000000000000000000000000000000000000000000000000000
 
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