How to make a Victoria Sponge | Cake Decorating Tutorial
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- Опубліковано 23 січ 2018
- In this video Lizzie shares her step by step guide to baking the perfect Victoria Sponge
Recipe:
Ingredients:
Unsalted Butter at Room temperature
Free Range Eggs
Self Raising Flour
Castor Sugar
Vanilla Extract
1 - Weigh 4 Eggs
2- Weigh the remaining ingredients to the same weight as your eggs!
You will need three - 6 inch greased and lined tins.
Method
Cream together Butter and Sugar
Add in a teaspoon of vanilla extract
Then gradually mix in egg and self raising flour in small amounts, until you have a creamy cake batter.
Divide the cake batter between your 3 tins.
Flatten the mixture to help them rise evenly.
Bake at 160 degrees for 15 minutes, after this time cover with foil to prevent top burning, bake for a further 5 minutes.
To make the Buttercream, the link is here
• How To Create Flawless...
Pipe in alternate circles buttercream and jam.
Icing Sugar to Decorate.
Elizabeth Harris's cake decorating tutorials are your go-to resource for cake decorating techniques, tips and tutorials, even for beginners.
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Website - www.elizabeth-harris.co.uk/
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Category
Howto & Style
License
Standard UA-cam License
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Thank you so much, I have never thought about weighing the eggs, but it makes perfect sense. I look forward to following you.
Thank you x
I appreciate how you took the time to model out exactly how to weigh eggs. I've been wondering how (shell on or off?). I'm a cup-measuring American, but I've enjoyed upping my baking game and bought some scales. They really do make a difference. And may I say, you all have some of the best desserts... things most Americans have never heard of or tried (bakewell tarts, macarons, etc). I've had baking fever over here! Thanks for sharing your experience.
Thanks for your comment. I weigh the eggs with the shells off. Glad you enjoyed the tutorial!
Thanku for sharing your recipe...
Pleasure, glad you enjoyed it!
Thankyou so much! I’m going to use this tomorrow when I make a cake for farthers day :D
Thank you I hope you enjoyed making it today x
Elizabeth Harris it turned out amazing! For my first ever cake I think it is amazing! Can’t wait to show my dad tomorrow 🥰
Hi, everything ive read and been told is that eggs should be weighed in shells and that all other ingredients should match that eggs in shells weight, gou say out of shells, not sure what to do now
Hi Lizzie I make Victoria sponge all the time like you Thankyou for sharing would you use this for wedding cakes too. Thankyou Chrissy loving your videos
Hi thanks, yes I do use this recipe for my wedding cake x
Let me know how can we determine that how much batter of cake will make how much pounds of cake?
Means if I want to make 2 pounds cake ?
Hi i don't works in weight of cake but size of tin, so i know around 300grams of eggs with all the other ingredients weighing the same will give a 6' cake with 3 deep layers. sorry i don't work in the same measurements as you.
Can you buy the cheap victoria spinge cakes from a supermarket and then stack them and ice them?
Yes you can absolutely buy shop brought sponges and stack them if you prefer x
Can I make Victoria sponge cake for a wedding ? And now much do I need for a 11” 9” and 7” in grams please x
Hi I’m so sorry I haven’t seen your question sooner, This video on a Victoria sponge is a 6” I would scale up by 2 eggs for a 7” and up again each time you go up a size. Hope that makes
Sense xx
Elizabeth Harris thank you Hun x
Do you de-seed the jam?
Hi no I don’t de seed the jam, I either buy it seedless or keep them in xx
The recipe in description says weigh 4 eggs but in the video you weigh one and then say you will weigh 4 more? 5 eggs equals 256g not 4
lol