Cakes, Recipes

Recipe: Victoria Sponge Cake

This simple, delicious Victoria Sponge Cake is easily customized with your favorite fillings. We personally like to add raspberry jam. Perfectly paired with a strong cup of English Tea, this light and fluffy will soon become your favorite treat.

Victoria Sponge Cake

 

Victoria Sponge Cake

Ingredients:

  • 1C Butter
  • 1 ¾ C Sugar
  • 4 each Eggs
  • 2t Vanilla
  • 1 ½ C Cake Flour
  • 1 ½ C AP Flour
  • ½ t Salt
  • 1T Baking Powder
  • 1 ¼ C Milk

 

Directions:

Using the paddle attachment on a stand mixer, at medium speed, cream the Butter and Sugar until they are pale, light in color and fluffy.

Add in the eggs to the mixer one at a time. This will prevent the batter from looking “curdled”.

Combine the dry ingredients and separately combine the milk and vanilla extract.

Scrape down the side of the mixing bowl.

Add to the mixer with the setting now low the dry and wet ingredients alternating: Dry, Wet, Dry, Wet, Dry

Be sure not to over mix after the flour has been added, also scrap down the side of the bowl to remove lumps and incorporate the ingredients well.

 

Italian Buttercream

Ingredients:

  • 9oz H2O
  • 4oz Sugar
  • 2oz Egg Whites (no yolks at all. not even a drop)
  • 1/2 tsp Cream of Tartar
  • 10oz Butter (soft room temp)
  • 2tsp Salt
  • 2 tsp Vanilla

 

Directions:

Combine sugar and water in a heavy bottom pan and bring to 240*F (soft ball)

Meanwhile in a stand mixer with the whisk attachment on high whisk the egg whites and cream of tartar

When egg whites reach stiff peak slow the whisk to speed 2 or 3

When the sugar reaches temperature, start streaming it very slowly down the side of the mixing bowl. continue to stream and whisk slowly until all the liquid is in the bowl. do this carefully to not burn yourself

After all the sugar liquid is in the bowl turn the mixer on high and allow the meringue to reach full volume and start to cool

After 7 minutes touch the outside of the bowl and continue whisking until it reaches just warmer than body temperature

After the meringue cools turn the whisk back on high and start adding chunks of butter to the meringue approximately 1oz at a time.

After all the butter is added the buttercream may look like a curdled liquid. do not worry. keep whisking on high and add the salt and vanilla.

Eventually the buttercream will emulsify. soft pale and fluffy buttercream. utterly smooth without the grittiness of powdered sugar and without any hydrogenated shortening

You can add all sorts of color/flavors at this point i recommend gel food colors. they are more concentrated so you need less and so they are less likely to leave a bitter flavor in the mouth.

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