I wouldn’t recommend using oil, as it will affect the final cake batter. Instead, could you try softening your butter in a microwave for 10 seconds or so, just to make it soft enough to bake with?
You could wrap tightly in cling film and freeze them to keep freshest. If you don’t want to freeze, store in an airtight container until you use them, they will be fine 😊
@@MoversandBakers I've actually made your recipe before and loved it! I lived in Oxford for a bit, so I was missing the British Classic:) I asked about the timing as I am going to be selling them at a local farmers market soon
Hi, with this recipe you do need to cream the butter and sugar as this helps create lightness to give fluffy cakes. This cake does not use the all in one method, which is what you’re referring to. Hope that helps
Hi Andrea, I’m go glad I have found your page 😀 Will be making this with my 4 year old Quick question can I use half unsalted butter and half stork baking butter? Or would you recommend using only unsalted butter. Will be following you on Instagram I have a small cake business and will love it if you follow back.
Hi Sayra! Good to have you to share our baking journey together! 😊 I’ve not tried it with baking butter, I only ever use unsalted butter in my cakes so I couldn’t comment. If you do try, would you let me know? 😊
That's right, no baking powder or soda, because I used self raising flour, not plain flour. If you don't have self raising flour, you could try adding in about 2 1/4 baking powder with your flour and sifting this together before adding to your cake mix. I've never done it myself, but my books and google says it should! 😊
U see the thing is I don't have baking knowledge , i didn't even know wen your batter is less cake dont rise , so due to this reason I prefer using only 1 baking pan then a person don't need to guess how much batter goes per pan an plus soooo much less dishes to clean so , its sooo much better using 1 pan although one pan is also difficult because a person needs to know how much batter goes in the pan , an not everyone knows how much batter to use, i myself don't know nonetheless I want to make but im not sure shall I use 24cm or 26cm or 28cm its all my round springform pans
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Hi Andrea I made these and it was amazing
Excellent, glad you enjoyed them!
So delicious and they look amazing. British classic in miniature 🇬🇧
Hiya....made these on Friday....they were delicious and the family loved them
Ah, fabulous! Thanks so much for commenting and letting me know! 💕
Turned out so nice thanks!
I'm so glad!
Its stil toooo yum without sugar or do you need it
These came up a treat
I’m so glad to hear.
❤it looks yum😮
Thank you! 😊
Hi its toooo yum , i never used the sugar
Hi yes i do like this way , wen i wanted to bake an butter is tooooo hard i put in microwave to melt & then i use
Glad it works for you! 😊
Hi i use this time an time again so now im just wondering if i could turn into choc so how much coco wil i add?
Hi this is toooo delicious, as is but im just wondering if i could use oil as my butter is toooo hard at the moment
I wouldn’t recommend using oil, as it will affect the final cake batter. Instead, could you try softening your butter in a microwave for 10 seconds or so, just to make it soft enough to bake with?
Hi i need a large amount, can i use my 24cm or 26cm or 28cm springform pan and wats bake time
I have a full size Victoria Sponge here ua-cam.com/video/DZIp_a7L2mw/v-deo.html
Ok thanks
Hi can i use apricot jam thats what i have at the moment
You absolutely can, however a traditional Victoria sponge does use strawberry jam. It will still taste delicious, which is the most important part! 😊
Hi dear can I use flex seeds instead of egg
I haven't tried with flax seed, so not sure how it will turn out. If you try, please let me know! 😊
@@MoversandBakers
So any other ingredients which I can use instead of egg
@@poojarathi6070 I'm not sure, to be honest. You could try a flax egg or yoghurt (1/4 cup yogurt per egg substituted).
Heya, is it possible to fridge the sandwiches a couple days before adding the filling?
You could wrap tightly in cling film and freeze them to keep freshest. If you don’t want to freeze, store in an airtight container until you use them, they will be fine 😊
@@MoversandBakers Thank you so much!
@@sagarikamccullough9881 My pleasure! Happy baking! Please share with me how you enjoy them, won’t you? 😊
@@MoversandBakers I've actually made your recipe before and loved it! I lived in Oxford for a bit, so I was missing the British Classic:) I asked about the timing as I am going to be selling them at a local farmers market soon
Its delicious with either jam : apricot/ strawberry
Will I b able to do the same
Hi, with this recipe you do need to cream the butter and sugar as this helps create lightness to give fluffy cakes. This cake does not use the all in one method, which is what you’re referring to. Hope that helps
Hi where is the link to buy the baking tray pls.
I've just added a link to it in the description.
Hi Andrea, I’m go glad I have found your page 😀
Will be making this with my 4 year old
Quick question can I use half unsalted butter and half stork baking butter?
Or would you recommend using only unsalted butter.
Will be following you on Instagram I have a small cake business and will love it if you follow back.
Hi Sayra! Good to have you to share our baking journey together! 😊 I’ve not tried it with baking butter, I only ever use unsalted butter in my cakes so I couldn’t comment. If you do try, would you let me know? 😊
@@MoversandBakers yes sure I will x
Hi I took note certain cupcake recipe dont use creaming method, they combine everything an stir
Glad I found this. I bought a mino sponge tray.
Ah fab! Enjoy! 😊
Mam for this Vitoria cakes. U did not add. Baking powder and baking soda. .let me know thanks Rashmi Arora here from india
That's right, no baking powder or soda, because I used self raising flour, not plain flour. If you don't have self raising flour, you could try adding in about 2 1/4 baking powder with your flour and sifting this together before adding to your cake mix. I've never done it myself, but my books and google says it should! 😊
U see the thing is I don't have baking knowledge , i didn't even know wen your batter is less cake dont rise , so due to this reason I prefer using only 1 baking pan then a person don't need to guess how much batter goes per pan an plus soooo much less dishes to clean so , its sooo much better using 1 pan although one pan is also difficult because a person needs to know how much batter goes in the pan , an not everyone knows how much batter to use, i myself don't know nonetheless I want to make but im not sure shall I use 24cm or 26cm or 28cm its all my round springform pans
Ok thats fine il rather then stick to this creaming
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