Classic Victoria Sponge Cake | My simple recipe!
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- Опубліковано 5 тра 2020
- Hey guys,
After countless requests I thought I would share with you my classic Victoria sponge recipe.. this is what I use for most of my cakes! My customers love it, and so do I.. best part is, you only need 4 simple ingredients.
Happy baking, and please do tag me in your photos! :-)
Claire x
Instagram: @claireelizabethcreates
Twitter: @ce_cakes
Facebook: @celizabethcreates
Full recipe and method:
claire-elizabeth.co.uk/recipe...
Great video! Can't wait for the next one 😊
Sorry I’ve just seen your comment! Thank you for watching 😊
The perfect way to bake cakes 😁. I love the creaming method for sponge cakes then folding in the flour by hand. I think margarine creams better than butter does
Absolutely it is! I’ve never been a fan of the all in one method.. better to take the time over these things and do it properly 👩🏻🍳 and yes I agree.. perhaps due to the emulsifiers it contains
Thanks for sending me this video it helps so much 100% recommend
lovely recipe ...mouthwatering ...😍 when you add eggs do you put in high speed for one min
I beat them on a medium speed for a few minutes, happy baking 😊
@@claireelizabethcreates Thank you
Thank you so much for your recipe and tips. Could you explain to us how to fill and ice the 10inch cake please.
Perfect timing I’m wanting to learn how to make one
Ahh amazing let me know how you get on!
Claire Elizabeth Creates yes I will be making one on Friday question what type of eggs would work best could I use large as that’s what I have right now
Large eggs will be fine.. weigh them to determine the quantity of your other ingredients
Thanks for sharing your recipe. Do you weigh the eggs with the shells? Do you use sugar syrup before decorating?
You’re welcome.. I weigh the eggs without shells, and yes I use a sugar syrup
@@claireelizabethcreates thanks, waoh that's a lot then
Hi Claire! May I know please if you did grease the side of your cake pan or not? Thank you.
Hello 😊 No I didn't.. I only line the base, I hope that helps.
Can I use the same recipe to make it chocolate cake? Or do you have another one. By the way I made it today, and it won over my recipe!!! I love it! Thank you
Yes you can- substitute some of the flour for cocoa powder, this will make a classic light spongey chocolate cake. However for a richer more fudgey chocolate cake I would use a different recipe, it depends what you like. So happy it worked out for you 😊
I know what recipe I'm saving!
Yay happy baking! 😊
If I use all purpose flour then,how much of which raising agent should I use?
Generally you need about 1tsp of baking powder for every 100g of flour- and mix well to ensure it is evenly distributed
Could i put fresh cream with fruits on/in this sponge? Thanks
Going to attempt.... wish me luck 🤞🏽😁
Yay happy baking girlie! 👩🏽🍳 Let me know how it goes 🎂💕
Claire Elizabeth Creates I put too much cake mixture into each cupcake (I know you hate cupcakes, sorry! Ha)... and they spilled over in the oven but the end result is light, fluffy and tastes very good! 😋
Haha call them fairy cakes and I like them 😁 My mum always used to make them when I was little and they were my favourite! 🧚♀️💕 I’m glad to hear you had success yay!
Claire Elizabeth Creates Yes exactly.... fairy cakes 🧚♂️🧁 OMGosh they actual taste even better after two days. Like a pro trick yeah? 😁
Haha amazing.. we’ll make it Sacha’s pro tip 🧁🌟 Perhaps they have matured 😆
Where can I buy your mixing tin and the large white sieve? Thank you.
I purchased the cake tins from Lakeland.. the sieve belonged to my mum, however you can get these at most supermarkets and homeware stores.
can we use all purpose flour
Yes but you will need to add a raising agent
I am using this recipe now adding eggs one at a time and mixing for at least a minute probably more like 2 each time I add an egg but my mixture is all curdly. Why does this happen? My eggs were all fresh today. Thanks
Hi Sandra, this happens when fats are mixed with water.. it’s really nothing to be worried about and it won’t affect the final texture of your cake. You can try adding a tablespoon or two of the flour when adding to eggs to help prevent it.
Claire x
Very Nice recipe! new Friend here! Like!
Ahh thanks very much!
Thank u for sharing this can you please put the measurements in cups ?
You’re welcome! Haha well I don’t do cups.. I can link to a conversion chart though 🙂
Your explanations are very clear. I like your channel. Just one suggestion, maybe you could work out your camera angle and shooting a bit, that would be a great improvement in your videos.
Thank you I appreciate your feedback
Would’ve like to have seen a side view of a slice.
You didn't add any rising agent like baking powder, isn't it necessary
No because I used self raising flour
I'm a little confused now, I thought sponge cakes wouldn't have butter but now I'm lost in the cake batter's topic
Yes traditionally the word ‘sponge’ referred to a fatless cake (egg whites, flour, and sugar), however I often use it to refer to describe other cakes as it is a word people tend to understand easily :-)
U haven't used any rising agent ...neither soda nor baking powder
Nope there is none required
The folding in of the flour always scares me! Do you do it very gently in a figure of 8?
Honestly with this recipe you can give it a good mix and it will be fine. It’s only really with other types of sponges (angel food cake, genoise for example) where you have to be super careful folding in the flour or they risk collapsing