Victoria Sponge Part Two
Preheat oven to 160c fan (I say 175c in the video)
Ingredients.
Approximately, 5 large eggs, when broken should weigh in the region of 300g. (whatever they weigh will be the weight of the rest of your ingredients)
Stork or soft butter
Caster sugar
Self-rising flour
Teaspoon of vanilla paste (preferred but can be substituted with vanilla essence)
Grease and line two 7” round baking tins.
Put butter and castor sugar in a bowl and beat until light and fluffy
Measure and sift out the correct amount of flour.
Slowly start adding beaten eggs whilst putting in a tablespoon of flour in between to prevent curdling.
Add vanilla
Carefully fold in the rest of the flour
Bake in oven for approx. 30min on low shelf.
Test to see if baked after 30mins it should be able to spring back when pushed gently with your finger or you can put a sharp knife into the centre and it’s cooked if it comes out clean. If you need to leave it in any longer, check at 5min intervals.
Buttercream
175g butter
350 g icing sugar
Beat together until pale and smooth.
Add to Sponge once it has cooled DONE….
This is a very popular recipe, and you can find it from many popular places like Mary Berry, Good Housekeeping, BBC Good Food, Nigella Lawson, Hugh Fearnley-Whittingstall, Lorraine Pascale & Rachael Ray……………… it is a never ending list.
It also goes by the name Vicky Sponge, Vikki Sponge, Victoria sponge sandwich & Victoria sponge cake
Please subscribe, ring that bell to keep up to date with what we have coming out soon
©Cakeability Brown
/ @cakeabilitybrown
#CakabilityBrown #CakeBaking #VictoriaSponge
Please do not reuse, repurpose, or re-edit our work for your own personal gratification! or commercial gain. If you would like to inquire about using footage, please get in touch.
Негізгі бет Victoria Sponge Part 2
Пікірлер