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Victoria sponge cake is a light, tender layer cake filled with strawberry jam and vanilla whipped cream for a simple, elegant treat fit for a Queen!
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.
Victoria sponge cake, a much loved English layer cake, is perfect for any occasion! This foolproof recipe sandwiches two tender cakes with a layer of strawberry jam and buttercream, but you can use sweetened whipped cream.
My Classic Victoria Sponge Cake recipe is a traditional take on the beloved dessert, made with airy sponge cake and fresh whipped cream.
A small cake meant for tea rather than elaborate celebrations, Victoria Cake is made with "self-raising flour," meaning it's an everyday kind of cake to make. You'll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book.
A Great British classic, the Victoria Sponge is the queen of cakes – and the centrepiece for any traditional afternoon tea worth its salt. Serves: 8-10. Print recipe.
Step 2: Make the Sponge Batter. In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the eggs one at a time, beating well after each addition. If using vanilla extract, add it along with the eggs.