Your best 'fail safe' Victoria Sandwichrecipes please.

JIL

My only tips are beat up the eggs before adding them. Use ingredients at room temperature.
I just use weigh an egg and multiply it up then beat it all together for a few minutes and into oven asap. I usually use four eggs, sr flour, stork and sugar.

peachyprice

marmitepotato wrote: »

I haven't got the rubber edged mixing thingy, at £27 a pop I can't justify it. Hope they come down in price.

Ahh, mine came with the mixer, handy though it is I wouldn't have paid £27 for it!

The normal thingy should be fine, just stop a few times to scrape down the sides.

xhosa9

Anoneemoose wrote: »

I weigh my eggs without the shell, so if I am making an 8 inch cake about the height you get in Costa and the like, I would weigh 6 eggs (large). Off the top of my head this would be approx 300-330g depending on egg size.

Once I have that weight, I then weigh the same amount of stork (or Aldi equivalent), and caster sugar. Cream them together (I use a kenwood machine). Weigh the same amount of SR flour.

Once the marg and sugar are creamed, I add a couple of eggs and third of flour and mix, repeating until all the eggs and flour are included. Then add a bit of vanilla essence and mix for a further few seconds.

I use 2 tins so separate the mixture into these - already lined (on the bottom) and greased.

Pop in a preheated oven between gas 3&4 and cook for about an hour and 15 mins or until skewer comes out clean. I usually turn the tins round after about an hour. I also put tin foil on the top while cooking as I make cakes as a hobby and they don't 'dome' as much this way, which is best when trying to get a flat, smooth cake top!

This recipe is still quite light, but not as light as some because it needs to stay together for carving etc, if needed. It is also very moist, cuts well and lasts for ages. I also get compliments and repeat orders!!

Edited - I don't use baking powder.

This is exactly how I was taught to make a victoria sponge. Never failed so far...

Anoneemoose

xhosa9 wrote: »

This is exactly how I was taught to make a victoria sponge. Never failed so far...

Me neither! And I always get asked for more!!

My MIL always makes fairy cakes and they're tiny, hard and dry 😳