Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, victorian sponge cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe.

Victorian Sponge Cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Victorian Sponge Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook victorian sponge cake using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Victorian Sponge Cake:

1. Make ready 300 g self raising flour
2. Get 200 g sugar
3. Get 300 g margarine
4. Take 6 eggs
5. Prepare 2 tsp flavor

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Victoria Sponge Cake is a British Classic. I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love.

Instructions to make Victorian Sponge Cake:

1. Preheat oven to 180°C
2. Prepare your baking tin by lightly greasing and then measure all your ingredients
3. Sieve flour
4. In a bowl of stand mixee (or in a karge bowl using an electric mixer), cream together the margarine and sugar untill creamy and well combined
5. Add eggs one at a time, beating well after each addition. Stir in the essence
6. Using a spatula or whisk and gently hand mixing, fold in the flour little by little until just combined after each addition. The batter shiuld be smooth but avoid over mixing.
7. Put your batter into the prepared tin and bake on 180°c for 35-45 mins
8. When cake is done, the surface should spring bach to the touch. Alliw to cool in cake pan for 5-10 mins before inverting onto a cooling rack to cool completely

I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Victoria sponge is my go to cake. I rarely make anything else, I think it's because it's the one my mum made and her mum before that.

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