Victoria Sponge Cake Recipe Demonstration - Joyofbaking.com
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Recipe here: www.joyofbakin... Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Victoria Sponge Cake.
This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. They say Queen Victoria was very fond of serving this cake at Afternoon Tea. Almost every British baking book I looked through has a recipe for this cake. The word "Sandwich" in "Victoria Sandwich" is referring to 'sandwiching' the two layers of cake with jam and sometimes whipped cream. Traditionally you decorate the top of the cake with just a sprinkling of caster or powdered sugar.
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Good morning, Stephanie. My mom was from England and she taught me this recipe 45 years ago when I was a child just starting to learn baking. I remember her teaching me the trick of the spoonful of flour going into the batter after the first egg, and how it keeps the batter from curdling. I remember her emphasizing to take the spoonful of flour from the already-weighed flour. You're a good teacher, Stephanie! (And then 10-year-old me asked my mom why it's called Victoria Sponge and I got a good 30-minute history lesson! Ha! Oh, my mom, how I miss her..... Anyway, thanks very much!)
Every Thursday afternoon here in The Netherlands is special for me because there will be a new cooking video from you. There is so much to learn from your show.
Outstanding and creative - as always! I was thinking lemon curd long before you mentioned it. A wonderful, light, summer dessert. Bonus - you can make and freeze the cake layers and pull them out for unexpected company. Thank you for your warmth and sincerity in encouraging everyone to be creative.
Blackberries are nice with it too and so is passionfruit pulp added to the cream especially with a lemon flavoured cake .
You are awesome! I am baking Victoria Sponge cakes for a British friend’s party and this has been the most helpful video! Thanks for sharing all your tips!!
Thank you for giving the U.K. alternatives, I’ve been following your channel for years and I love that you convert everything for this lazy English lady xxxxxx
I'm constantly hearing Stepanie Jaworski salivating, in all her videos. I can't blame her, so am I!
You are beautiful. Watching you bake, hearing you talk makes me peaceful. Your channel is very colourful and makes me happy. God bless you. Thank you for the calming videos.
Made this the other day for a birthday. Instead of jam I used a passionfruitcurd that I Made (according to your lemoncurd recipe) and added mango slices. The cake was buttery and rich but to dense for my liking. My guests loved it though!
Reference: in U.K. vanilla essence is a chemically produced artificial vanilla. We use the same term ‘vanilla extract’ for the superior vanilla.
Not a criticism, just for information. 😊
Thanks for the info.
I was going to write the same thing. 😁👍.
lol @ superior vanilla. I'm also UK based and I had this thought as I was watching. Thanks for clarity.
Awesome as normal.
Love the fact you explain kilos and pounds so clearly.
Hello Dear👋
Thank you for breaking down the measurements in both cups and grams/ML! I see so many Europeans making this lately, Think I’m going to put this on my list for next week! Along with your lemon curd....sounds like it will be perfect😋
There's a reason why after all these years I still come back to your channel, I have never had one of your recipies go wrong. Dunno how this happens when I've had so many misshaps with other sources but it's true!
Same here! I was unexperienced when I started baking ten years ago and I started with Stephanie’s red velvet cake that turned out delicious! Since then I keep coming back for other recipies and they all are great!
I think a big part of it is Stephanie's way of explaining everything in a lot of detail, but also in a simple way that everyone can understand. It's one thing to read a recipe online and try to follow the instructions; it's another to see an experienced baker and a great teacher show each step one by one and explain why each step is employed as well.
Your compliment are deserve to be like a lots like way a lot. Shout out, dude 🤩🤩🤩
Same here❤
She is the best ❤
I have been expected for a week!! This is so great!! I would like to try to bake it in no time.
I am in love with everything you make.....you are incredibly gifted...God bless you.....❤️..... thanks for sharing your gift
Look forward to Thursdays to attempt another of your recipes. Thank you Stephanie for sharing.
thank you once again, Stephanie, beautiful sponge cake looks sooo good, I will be making it tomorrow....thank you , your videos are really informative and easy to follow and they never fail, so I come back again and again...
Adoro seu canal e suas receitas!
Sigo aqui do Brasil sempre que posso.
Grata por compartilha-las!!
This cake looks delicious!! Can’t wait to make this cake with my little girl.
Hi Stephanie. I found your recipes about two weeks.ago And enjoy your demonstrations. Also like your measurements I have made this sponge many times and always use the creaming method. I also use self-raising flour sifted and folded in to retain air. plus one teaspoon baking powder for a bigger rise greetings from the New Forest England
Great video and instruction! (In the UK, vanilla extract is the REAL thing - as in the US). The 'essence' is a cheap, chemical version which usually contains no vanilla at all. So UK AND US have Vanilla Extract for the best, authentic, original flavour (flavor!). I make my own vanilla extract at home - but it takes a whole year to mature! Yes, we Brits like to use Raspberry or Strawberry jam in the middle but it's also quite common (and tasty) to use apple sauce. The apple sauce and cream work well together.
I just love your recipes... the way you explain them.. your recipe is just what you say in the videos... I just blindly follow your recipes. I made chocolate cupcakes with topping and yellow cupcakes with chocolate toppings. It was just yummyyy😋😋
Do you have a page in instagram?
You are so Amazing. I have tried so many of your cakes. At the moment I have followed your gingerbread biscotti recipe and enjoy them with a cup of coffee. Last was Capucinno Biscotti. Thanks
Yes Stephanie that little trick works wonderfully. I always do that with perfect results. So glad you mentioned it. Xxx
Very nicely explained I wish I had showed the receipe or displayed it below as it would have been a cream on cake but it style of explanation is fabulous
I love sponge cake yummy. You've made hungry Stephanie.🤤😍
I sooo much loved this recipe, thank you for sharing 💯💯❤️❤️
Such a good demonstration and tutorial. Its such a pity you tube has almost nil cake recipes for people who ate unsnle to consumr sugat ie diabeticd
I think it's interesting that in the U.K. sponge cake refers to many types of cake. My American definition of a sponge cake is something like an angel cake or chiffon.
There are many different types of sponge cakes.
Wow you ve made my day am call Victoria too watching you from Ghana Africa ❤
Mam, i just love all your recipes. You are an inspiration for me ☺
Stephanie sorry one correction in the UK we do call it pure vanilla extract. Vanilla essance refers to the artifical man made cheaper version. Ok.TQ
I will try
Love watching your videos... We have vanilla extract in the uk..
Beautiful
Simple
Delicious
I really enjoy Victoria Sponge Cake
With my decaf coffee .
Thank you very much indeed .
Enjoy your lovely day .
Cheers
Thanks for another great video. I can’t wait to bake this for my family.
Is your dog a wire fox terrier by any chance? My family owns several, we love them
Yes Carrie is a Wire Fox Terrier. We love her too.
@@joyofbaking Cool! Tell Carrie I said hi. Your desserts look so delicious by the way.
I think there's a Bible verse that applies here: 'get thee behind me...' i don't usually bake/eat cake (pies are my thing), but this is definitely irresistible.
Dear really u r a super baker I tried this and came out very well super taste means correct recipe thank u so much for ur sharing mind
"can you ever have too much cream?" No, there is no such thing as too much cream 😂
Thank you so much for a wonderful recipe.
Thank you sooo much for sharing...
Whenever I use to bake , I always follow your recepies and it comes out nice, and one question please...
How much of time does it take to whip cream by hand whisk?
That looks amazing.
Amazing cake! I love it!
Have a nice week!
Looks delicious 😋 thankyou for sharing
Thank you so much for this recipe i really appreciated take care❤
Wow this looks sooo delicous
Sounds yummy, thanks a million
I love your recipes give new recipes please
Looks amazing and yummy 😋
My favourite cake. Thankyou x
Thank you for sharing, your recepies always great and your way of explanation👌
I have one question, I can't keep both the tins in my oven at one's as it is smaller one. Can I keep the batter and bake one at a time...
Plz reply...
Yes you could do that.
Very nice cake! Thank you ♡
So appetising........ could I bake one cake and halve it.... because my oven can't hold two together.
Your pan would have to be deeper and you would need to bake it longer.
Nice sharing
first time making sponge here! im just in the mood to eat plain sponge cake by myself, can i pour the entire portion into the cake tin and would it affect the baking time?
Hi stephanie nice to see you aftr a long time I would just like to ask you a question in one of your butter cake recipes you mix the butter and the flour with sugar together then add the eggs and milk mixture so what is the difference between this Victoria cake as i feel the base cakes will taste the same right
Another great video.
Nice my favorite cake 🇬🇧
Hi dear what are the measurements for 9” pans? Thank you
Hi... can we add oil instead of butter if yes how much oil i can use?
@joyofbaking if I do not have a round pan, can it be replaced by a square pan and how many inc?
Looks awesome!
I’ve noticed that when you open your oven I hear a fan. Is your 350degrees for a convection oven?
My oven doesn’t require a correction for convection. If yours does you should make that correction. Check your oven’s manual.
Hi Stephanie Could you share the brand of the all purpose flour you use?
I usually use King Arthur.
Nice recipe!! Do I need to soak cake with simple syrup? Thank you!!!
No this recipe doesn’t need a soaking syrup.
@@joyofbaking thank you so much for quick response!!!
Hi Watching from Dubai😍😘
Hi Stephanie I come from a tropical climate. Will the whipped cream “melt”? Should I stabilise the whipped cream?
You will need to refrigerate until serving if it is hot
hi mark
wil do vey
`Hi Stephanie 2 table spoon of milk is 30 gr of milk or maybe i wrong? from Nederland
Actually I find it to be closer to 20 g. That's what I used.
Can we use the same recipe to make mini victoria cakes
Yes you could.
Stephanie, how many years r u having this stand mixer? Is it kenwood? I am looking to buy one just don’t know which one? Kenwood or kitchenaid
I’ve used Kenwood mixers my whole life. The one I use is a Chef Titanium. That’s the one I’d recommend right now.
I remeber before 500k
how much milk you added in the cake batter
There is a link to the written recipe in the first line of of the description.
Hi joy,and what about 3 leches milk
It’s on my list in the future.
I’m gonna eat it all in the same day😁🤣
Thank so much sorry to ask do you know how to do Jewish bread it call egg bread
I am doing it right nw..😍😋
It’s called vanilla extract in the U.K. not vanilla essence.
I found this cake watching a lot of TH-cam. I've made it but have found it kinda dry. Maybe it's me. It would be better if you could use a mixture of butter and oil or all oil IMHO.
If you find your cakes dry they are likely over baked. Your oven may be running a little hot. You might want to check it earlier.
why not make a Chocolate Victoria Sponge Cake next, Stephanie?
Its not then , a Victoria sponge, if it has chocolate on it.
OMG how to you keep your slim shape with all the dessert cooking lol. I love to bake but have a weakness wanting to eat the cakes for dessert.
Stefanie:I been interested in cooking for the last 45 years, watching selected cooks, you are one of the very best pastry making I ever watch, you are very informative, organize, honest, in giving the best technics in clear simple professional not boring talk.
It's so interesting how many different methods make many different cakes with many different qualities. It's also interesting how many times I can use "different" in a sentence. Thank you for your videos!
Wonderful presentation of the method and terrific formula, as always. I always appreciate the rationale you give for each step and all the many alternatives you provide, too. Thank you!
I've been watching you on TH-cam since I was a teenager. You still look the same.. Do you even age?
Delicious. “kettle’s on, don’t forget to bring that cake”! 💐💐
You looked so happy the whole time ☺😍. I'd love to try this. Thank you Steph!
Your the Queen of baking.... I was going through your website and thought, when will Victoria sponge cake be uploaded and here it is..... impressive!
Me too.....waiting for the Victoria Sponge Cake to be uploaded😙
It's soo good to see again, I remember you are among those who started there TH-cam channel when there were few people doing them, or should I say pioneer of baking. I love you recipes there easy, genuine and yummy. Sending you love and prayers. Thanksyou
Joy, you're so right that adding the equal quantity of sugar will be too much. I've done that (equal quantity granulated sugar, as I didn't have the caster sugar) as per the different recipe, and ended up with way too sweet cake for me.
I just made your cake. It was simply delicious. I think you’re right adding the milk makes it moister. Thank you for your advise.
I am a keen follower of all your recipes and all that I have tried came out good.. Both sweet and savory.. 😊
Y
I ageeed
Loved this cake. It tasted so yummy by itself without the jam and whip cream. I do agree that your recipes are foolproof. Thanks for sharing 🙂
Looks delicious.... I always love your recipes... I have done a few of cakes receipes... All came out well... And BTW my kids also fan of yours.. .. They love to watch your vedios... They call u aunty joy😘😘
Me too!
Hi Steph I’ve made this with lemon curd & cream before & its delicious 😋 as you get the tang of the lemon curd,the fresh cream & beautiful cake. What’s not ‘to like’
Blackberries are nice also passionfruit is another that goes with with the lemon curd a lemon flavoured cake yummy too 🦘🦘🦘🦘🦘🦘
Stephenie your the best . Very genuine and accurate with all your baking . I have turned out beautiful cakes just by following you . Thanks a ton for sharing.☺️
Good morning love most jams but when you said you like the raspberry because of it being tart I thought of my favorite jam or preserves blackberries cant wIt to make
No, Stephanie, you can never have too much whipped cream. And that cake looked lovely!!
Hi Stephanie This Is A Beautiful Victoria Sponge Cake Recipe And It Is Delicious I Use Apricot Jam Instead Of The Strawberry Jam But The Cake Itself Is Light Fluffy And The Texture Of The Cake Is Smooth And Delicious Thank You So Much For Sharing Your Beautiful Recipe And Beautiful Video @ Joy Of Baking 👍👍🍫🍫🎂🎂🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍🍦🍦🍨🍨🍫🍫🎂🎂🍰🍰👍👍❤️❤️ Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍦🍦🍨🍨🍫🍫🎂🎂🍰🍰👍👍❤️❤️
This recipe is awesome can’t wait to try it