Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, double sponge victoria sandwich. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Double Sponge Victoria Sandwich is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Double Sponge Victoria Sandwich is something that I have loved my whole life. They’re nice and they look wonderful.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.
To get started with this recipe, we must first prepare a few ingredients. You can cook double sponge victoria sandwich using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Double Sponge Victoria Sandwich:
- Get Butter
- Make ready Caster Sugar
- Get Eggs
- Prepare Flour
- Make ready gBaking Powder
Find more cake recipes at BBC Good Food. Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version, from BBC. The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea.
Instructions to make Double Sponge Victoria Sandwich:
- Assemble all the required ingredients
- Weigh the ingredients appropriately
- Cream the butter and sugar until soft and fluffy
- Gradually add the beaten eggs
- Lightly fold in the sieved flour and baking powder
- Carefully place the batter in well greased baking tins
- Bake at 180° for 12- 15 minutes
- Turn it out and let it cool completely
- Spread one half with red jam,then cover with the other half on top
- Dust with icing sugar
- Serve as a High Tea snack
It's always been a favourite in cake baking Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Butter, Caster Sugar, Eggs, Flour, Baking Powder. All in One Victoria Sandwich from Mary Berry Fast Cakes. I couldn't find "baking spread" so had to soften butter.
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