Best 7 9 Inch Victoria Sponge Recipes

VICTORIA SPONGE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
• In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
• To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar.

THE HAIRY BIKERS' VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/360F/Gas 4.
• For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
• Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
• Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
• Add the vanilla extract and fold in the flour.
• Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
• Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
• Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
• Add the cinnamon and mix well.
• To serve, trim the top off one of the cakes to make a level surface.
• Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
• Sandwich the second cake on the top and press down lightly.
• Dust the top of the cake with icing sugar and serve in generous slices.

SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

TRADITIONAL VICTORIA SPONGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
• Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
• Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

TWO-LAYER VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans.
• Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.

SCRUMPTIOUS VICTORIA SPONGE!

Steps:

• Before you do anything else, pre-heat the oven to 182 degrees C/360 degrees
• F/Gas mark 4_. Prepare two 20cm (8inch) sandwich tins by greasing them
• thoroughly and lining the base with non stick parchment. Make sure that all the
• ingredients are at room temperature.
• †Place the butter in a mixing bowl and beat it until it is pale and light. Add the
• sugar and continue beating until it's light and fluffy. Break the eggs into a
• separate bowl and beat them lightly.
• Add the eggs a spoon at a time to the batter mix, beating in each addition thoroughly before adding the next.
• Sift the flour and baking powder together. Use a large metal spoon, fold in the sieved
• flour to the egg and butter mixture. The mix should now be ready.
• Divide the mixture equally between the two prepared tins. Tap the tins down
• gently to expel any large air pockets and level the cakes. Place into the preheated
• oven for 25-30 minutes.
• When ready, cool on a cooling wire rack and remove the baking parchment.
• When completely cool, prepare the filling with the strawberry jam and cream
• and sandwich the two sponges together.

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C.
• Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
• Bake for 20 minutes or until cooked through and fluffy.
• To make buttercream, cream together icing sugar and butter and mix well.
• Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.