Recipe for Fluffy and soft Victoria Sandwich Cake?

pixie1

I know it doesnt take alot but im confused with this recipe? How many eggs do you use? is there a link to the recipe in full and ive missed it?

Ive NEVER made a cake before but i fancy having ago this afternoon if anyone can help me. Also what do you put inbetween the cakes, jam or cream or both

Thanks

squeaky

There are links to full instructions in posts #2 and #4

There's a mixing tip in #9 which you could use if you wished and then use the cooking time and temps from the links...

..and then there's mention of St. Delia's site which is...

http://www.deliaonline.com/

Jolaaled

Has anyone got any ideas on making a vegan sponge cake...specailly in the microwave?? ( asking for miracles, i know!)

squeaky

I haven't seen any posted here before that I can remember. Sorry.

You might be able to pick something you like from the search page:-


Google vegan sponge cake

ka7e

I know it doesnt take alot but im confused with this recipe? How many eggs do you use? is there a link to the recipe in full and ive missed it?

Sorry Pixie 1, it was meant as a guide! I usually do a mix based on 4 eggs and use any surplus to make a few fairy cakes. 3 eggs might do 2 shallow tins.
Re jam and buttercream. The best way to spread jam is to warm it a little first. Buttercream should be white and fluffy - beat it for ages and use a little hot water at the start. Yellow buttercream tastes more like butter than cream!

mirry

Hi , every now and then i make a victoria sponge cake , but it never comes out quite like I want it too , It always looks too thin, so I wondered what tips you good people have on how to get it nice, Big and fluffy ?

any good recipes and tips much appreciated:D

Rikki

If its thin it could be too big a tin for the amount of mixture you are making.

I use two 7" tins with two to three eggs depending on their weight.

I weigh my eggs usually between 5oz and 6oz. (2 or 3 eggs). Then use equal amounts of butter, cater sugar and SR flour.

Make sure you beat the butter and sugar with a wooden spoon until it turns white in colour and is light and fluffy.
Beat in eggs, add a little flour if they start to curdle.
Stir in flour gently with a metal spoon.
Divide into the two tins and bake for 15 minutes approx on 170oc.
Cool in the tin for 5 minutes turn out onto baking tray and allow to cool.
Sandwich together with jam and butter icing.

Hope this helps.

Penelope_Penguin

Sounds like your tins are too big for the mixture you're using.

There's an older thread on Victoria Sponge, so I'll join this one to it.

Penny. x

mirry

To the person who wants to make a vegan sponge ..

my son has a egg allergy , so I use 1 teaspoon of golden syrup and a little water to replace one egg and it works really well - I also add baking powder to help it raise.


Just realised with the price of eggs latey , this might be a good thing to do.

Buffy_the_Vampire_Bat

My tried and tested recipe:

Weigh eggs in shells. Whatever the combined weight of eggs, weigh out equal amount of caster sugar, self raising flour and margarine (For 8 inch sandwich tins I use four medium eggs, which usually weigh around 9 oz)

Put all ingredients into bowl.

Stop husband sticking fingers in bowl.

Add 1 heaped teaspoon of baking powder.

Remove husband's finger from bowl.

Grab electric whisk.

Deposit husband on other side of kitchen.

Whisk ingredients together until really nice and sloppy.

Pour into greased and floured tins.

Smack husband on hand.

Pop tins in oven at 180 oC for 20 mins or so - will be cooked when pressed with index finger and springs back up.

Do not open oven door before the 20 mins is up.

Do make sure that oven shelves are in oven evenly - if not this will result in a lopsided cake. Not that this has ever happened to me *cough*

Hand mixing bowl to overjoyed husband.

I sometimes add the rind of a couple of lemons to my mixture, then make some lemon buttercream and sandwich the cakes together with a mixture of buttercream and lemon curd *slurps*