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Before you jump to Victoria sponge recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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As you can see, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to victoria sponge recipe. To make victoria sponge you only need 10 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Victoria sponge:
- Get 175 grams unsalted butter
- Get 175 grams caster sugar
- You need 3 eggs
- You need 175 grams sr flour
- Provide 2 tbsp semiskim milk
- Provide 1 tsp vanilla extract
- Get 1 jam of choice
- Provide 75 grams unsalted butter
- Get 150 grams iceing sugar sifted
- Provide 1 tbsp semiskimed milk
Steps to make Victoria sponge:
- preheat oven 180 dg
- in a lge bowl cream the soft butter and caster sugar.with electric beater until resembles whipped cream.
- lightly beat eggs in a jug,add them little by little to mixture.
- sift flour into mixture a little at a time gently fold in with metal spoon.
- mix milk and vanilla together fold into cake mixture put 8inch pans on bakeing tray .
- use a spatula to divide mixture between the 2 pans smooth tops with a knife put on middle shelf and bake 20-25mins unfilled risen and golden and tops sponge back when pressed lightly.
- cool for 10mins in pans,before turning out on to a wire rack.
- for filling.
- whip the 65grms unsalted butter,150grms iceing sugar,1tbs milk,1
- 1tsp,vanilla extract together untill white and fluffy.
- spread the bottom of 1 half of cake with jam,and the other with layer of butter cream.
Make sure to follow our top tips and you will be rewarded with the perfect sponge every time. The key to cake making is precision and. Victoria Sponge Cake Recipe & Video. This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. This easy Victoria sponge recipe creates a soft vanilla-infused sponge cake sandwiched together with a light buttercream and jam filling.
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