Classic Victoria Sponge Cake 🍰 Recipe & Cook with me
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hey guys....here's a wee recipe for a classic Victoria ponge cake :) hope you enjoy...and thanks for popping over x
What you'll need:
2 Teaspoons of baking powder
4 Medium eggs
200g Self raising flour (sifted)
200g Caster sugar (sifted)
200g Unsalted butter (room temperature)
A handful of fresh strawberries
1 Teaspoon vanilla extract
4 Heaped tablespoons strawberry or raspberry jam
For the buttercream:
340g Icing sugar
150g unsalted butter
1 Tsp Vailla
3 Tsp whole milk
Never baked a cake before ,and I'm 59! Used this recipe and it was a success! Thank you for posting this video, it helped me a lot!
I am in Glasgow, was looking for Victoria sponge and trust my luck I found somebody Scottish! I am in process of baking at the moment for my little boy 3rd birthday tomorrow 🥳
For your little boy don't put 540 gr sugar in one small 🍰🍰 cake.
Better buy double cream and for sponge put maximum 150gr sugar
Thank you for this recipe, i've always made nice sponges but they never rise as much as i'd like, using your method they are rising wonderfully :D
I adore your accent. Its warm and loving.
your accent is so lovely 😆 greetings from mexico, looking forward to trying this recipe
Yummy! Very difficult to get a good or often any Victoria Sponge in the States. Yours looks fabulous!
Super simple cake to make Wendy...I'm quite new to baking and it comes out well (most of the time!) lol :) Thanks for stopping by x
Are they not in the shops there?
@@Th3Siam Unfortunately not. I would have to find a British speciality store or bakery.
My son is picking up what we need so my daughter-in-law and I can make it tomorrow. I've never made a sponge from scratch before. It looks like time and patience is key. I'll be sure to get a picture for you!
Hiya Becky :) Yep....just needs a little time & love :) Have a fab day x
One of my favorite desserts ever. Yours is beautiful!!!
Thanks for the recipe doll! Just tried your recipe and I agree the Raspberry Jam is sooo much better! I have never added milk to the butter cream filling before but it was easier to dollop on and less like cement mix. I actually added the Vanilla to the Sponge mix by mistake a tablesppon made no difference. Ireduced the Caster Sugar by 100g and it was still delicious too. Talk about creative inspiration. It's a fool proof cake ta da.
🤭🤣🤣🤣🌻🌼🍀🍸🍸💕💕
Love that you are so grounded and your accent is so nice to hear
Gosh, that looks so good! I must try this, we just don't have this out here in the west California. Thank you for sharing! 🌹
Hiya :) It's a British classic....super easy to make. Califirnia? Wow....that must be wonderul x
Recipe looks very similar to a pound cake. Cake looks really good. I'm going to give it a try. Thanks for the recipe.
I did it! It came out great! I am going to do it again as soon as a round up a few friends to help me eat it.
Enjoyed the video, thank you for your time and detailed recipes. Happy baking
Thank you for putting the weight of the eggs all I had were large, turns out 3 large same as 4 med I am going to try this sponge for desert tonight. Stay well
Same here - useful to know!
Thanks for another lovely video & recipe. I will be making this just as you did with the Butter cream. Yum !
I'm going to make this very soon. Look amazing
So clear and simple. I learnt a lot. Thanks
great video love baking and making cakes and scones
Love this thank you x
Just found your channel. Making this cake today. From Kentucky, USA
I super wish you more and more view counts on youtube! Nice classic, super well done. Subscribed and hit the bell :)
Aw that's very kind Jakub :) Thanks for stopping by x
Thank you for making easy to follow your recipes. Your jokes are funny and all your videos are so welcoming, thank you
I did everything exactly as you said, looked perfect going in, but sank in the middle while it was in the oven, which I've never experienced before. I have a fan oven, so I set it to 160, which is what I bake all my cakes at. Could that gave been the problem🤔?
Oh no :( That's a shame. I really don't know Bev...I'm not a baker so I wouldn't know what to offer as a possible solution. I have a gas oven and am a bit unsure about electric x
Hi Bev did you open your oven door (even for a second) during the baking process, particularly in the first quarter of an hour? The sudden drop in temperature will cause your cake to drop in the middle. Best wishes
@@elizabethmullhall8226 Hello, thanks for replying. No, I didn't. I've been baking for years, so I know not to do that. I made a second one, again following the instructions to the letter, and it did it again! I have two ovens exactly the same, and for the second one, I used the other oven - so it couldn't be the oven. Stubborn woman that I am, the next day I tried again, but this time I threw everything in the Kitchenaid and mixed only until it was just combined, then threw it in the oven (I was cross) - it came out perfect! The only thing I can think of is that the Kitchenaid mixers are quite powerful, and the extended mixing put too much air in it, which rose and then collapsed - twice! I cant think of anything else. I even bought two new oven thermometers, to make sure that they're really at the temperature they're showing, and both are.
@@bevheine6622 More power to you Bev! I'd say you cracked tbe problem as it sounds totally logical. Stay safe 👍
Looks really nice and I'm going make one. Just wondering what size tins best use.
Looks yumie 😊
Looks so delicious, I have to give it a try. Thank you
God save the Cake and the cooker :) I will try soon this recipe for a garden tea party. Greetings from Italy.
Ciao Luca :) Thanks for stopping by x
@@WhatsForTea It's been a pleasure :) I will keep you updated.
Lovely
You make this so accessible, thanks for sharing 😊
Thankyou!!! Beautiful cake 🥳
What's the best substitute for self raising flour?
You can put any type of jam in a sponge, I've used lemon curd, it was amazing 🤤
Uuh i love lemon curd
Would you also add a couple of drops of lemon flavouring to the mix when using lemon curd filling?
@@lyannaal6896 Me too; my gran’s sister used to make the most delicious lemon curd - better than any commercial version I’ve tasted - but her recipe book disappeared when she died 🥺. Wonder if Cheryl has a recipe?
I just followed your recipe and it came out beautifully! Thank you so much for the video. My friend will enjoy it for tea tomorrow. By the way. I made the cake batter and the buttercream in a food processor with the dough hook and it worked perfectly. xx
Hi
I am ur new subscriber from UK
Beautiful recipe ❤️❤️❤️
The beast part is liking the bowl it's a child thing
Lovely Victoria sponge cake x
Thanks a lot.great recipe..really well explained!!
Can we use self raising flour ?
Yum. I love Viccy sponge cake. But what were those pink disks for?
is a scale
@@luisvenegas6649 Thanks. I had no idea.
Would that be 180 degrees C with a Fan oven?
Looks fabulous
Looks lovely
Beautiful cake and a lovely lady to boot
That's very kind :) Thank you
Very beautiful 🍰
I enjoyed your video! Dan from boston Massachusetts usa😄
Put the kettle on love and cut me a large slice of perfection. Perfect cake everytime. T hank you for sharing your recipe and method.
Looks delicious and whole procedure very well presented. Thanks
Thank you, that was amazing.
I was always wondering why my cake, the one rise more than the other, obviously both cake rise but the one rise more than the other
Looks lovely 😋
I must have missed when you put in the vanilla extract. Or did I
Ok. It went in with the milk
Me too, I never saw it added to the milk ! I must have missed that bit lol x
يسلموا الايادي كيكة لذيذة وخفيفة💐💐
excellent !!
My oven is small... single use any idea?
Cheryl where in Scotland are you? Love your channel
Love your vlogs bless u 💗
My victoria sponges are the only cakes i make that don't rise very well.
What do I do with the vanilla?
Hi Toby :) Add it to the cake batter when you are mixing it up...did I forget to show that? Sorry!
Hiya, yes I played it through twice and couldn't find any reference as to what to do with the Vanilla, I didn't know what to do with mine so I put it in the back of my spice cupboard along with some potato seasoning I bought 6 years ago. Incidentally I don't really know what to do with the potato seasoning either so they can sit there happily for a few years until I eventually clear them out or give them to charity. I did however make your cake but I succumbed to the seductive calling of the fridge, so now, a day later it's gone cold and hard, prior to that it tasted great. So many thanks for a lovely cake recipe, I had no idea I could successfully make a cake, it's my first one ever! Toby
When do u add the vanilla essence?
Thank you ....you have a lovely pleasant voice and i love your Irish accent.
Its so easy to follow and you explain so clearly ,i feel i am standing next to you.
Beautiful, only sugar is to much, I will put less little sugar.
I keep expecting Rab C Nesbit to come into shot lol
Mine didn’t rise in the middle :( any tips?
perheat oven, very important/ mine rised & little crack but delicious l reduced the sugar too
This is mrs doubtfire
What is villa what is Vialla
omg do you have chef training as all your recipes look so professional
Hi Beth :) That's very kind of you to say but goodness no! :) Just a simple home cook x
Nice beautiful cake 🍰🎂🍰🎂 but to put 540 gr sugar in one small cake it's to much and unhealthy.
I make one big cake I put 100gr sugar and to make other big sponge I need to make again the same measure.
Enough 200 gr sugar for one big cake 🍰🎂🍰🎂 and to buy double cream.
Where’s the ingredients?
Have, even?
what is a ponge cake lol
you do not want that powder saugr everywere we do not want that flying on the counter
Is castor/icing sugar the same as confectioners sugar?
My god not very professional lol
Victiria Sandwich, it isn't called a sponge.
I buy that same jelly here in San Diego California, it is so yummy, all of their flavors are so good.
Looks delicious 😋
Top tip for dividing the mixture between the two cake tins. Use a set of old fashioned balance scales. One tin on the scale pan and the other where the weights would normally go. When the scale balances the tins are evenly filled.
This voice reminds me of the old lady in Mrs Doubtfire. 😊. Very well explained and not rushed tutorial thankyou.
Are you sure it's not Mrs dautfire love your comment made my day keepsake
I believe Cheryl was Robin Williams voice coach for his role as Mrs. Doubtfire.
Haha I thought exactly the same!!!
F Faro she’s Scottish as I am x👍🏴🏴🏴🏴🏴
me too lol
1:56 Always check the fruit to sugar ratio - Bon Maman has a high fruit content compared to most others, which is why it’s so tasty.
Such an amazing recipe. Just put it in the oven hoping it turns out like yours. Love your vids! Xx
Great video. Thanks for taking the time to explain how to get the eggs into the batter, and showing us what it should look like as the batter develops. Can't count the number of curdled cakes I've baked!
My one came out curdled. Is that bad? Maybe my butter wasn't soft enough. I did take time putting the eggs in a bit at a time and whisking it. My cake wasn't as fluffy. Maybe I left it in the oven a bit too long. Does this cake go hard in the fridge? Some cakes do, some don't.
I wish TH-cam had a LOVE button! ❤️ Thank you.
That's very kind of you Shannon :)
3__2
Lovely, i will give it a try.. my mother in law is on her own in this quarentine, i’ll drop this lovely cake to ger tea
Thank you so much, best instructions out of all the clips I found on you tube, explained things down to a T, great tips too, I'm now waiting for mine to come out the oven, simple, can't wait for my work mates to sample my baking,
Aw brilliant Adam :) Let me know how it goes!
Thank you for the recipe, can I use simple syrup on it as I will be putting some in the fridge?
Yes of course :) It will keep the sponge nice and moist. Thanks for watching
I think I’m falling in love with your in everything’s you making of your meals or tea time scones or tutti scones every day I make something new one of your things ,well satisfied with your help cooking is one of my hobbies.Thank you for all your hard work.🥰
That butter cream looks so delicious. I enjoyed your show. 😊
Perfect directions! I am looking forward to making my first one soon! Thank you for taking the time to record this.
Just made it and it tastes amazing!!! A little tip. Take time on the icing and make sure it’s not too thick
Lovely recipe thankyou. Do you think this cake would work if I used egg replacer instead of the eggs as I have an egg allergic child?
Such a great teacher. She is so easy to follow along. I have seen so many cooking videos and she is the best. I will be following her for all her videos. Thank you so much.
This is unhealthy cake with 540 gr sugar for one small cake 🎂🍰🎂🍰
@@sanjanewmoonlife you don’t eat the entire cake in one go.
Thankyou I made this and it was delicious. Love buttercream so that made it even better. Lovely light fluffy sponge. I'm about to make it again tomorrow.
What should great video? I absolutely love making Victoria sponge cakes the classic way of making it is you only put jam in the middle raspberry jam or strawberry jam that’s how the Victoria sponge or Victoria sandwich is made. I cannot remember who decided to put cream in the middle or buttercream, but when I make it, I just leave it with some clean jam in the middle. But a very good video.
This is so soothing to listen to
This has just been recommended to me, it looks fantastic! And my goodness so deep, I never got my sponges that deep Cheryl!
Ooh this looks so yummy!! One of my fave cakes x
It's a wee cheeky classic Lucy :) I'm not allowed cakes just now so I make them and feed them to everyone else instead :) tee-hee. I'm sending something to Michelle for you....next few days x
Buttercream! I always prefer raspberry jam and buttercream....so glad I”m not the only one breaking the ‘rules’!
I followed your recipe to the letter. I brought it into work and everyone was delighted. Thanks for this and all your other lessons ☺
Best Victoria sponge recipe I’ve seen yet. I’ve watched 4 others. This is best thanks. It’s beautiful too. I just have to convert it to cups. Am in US
Thanks so much. I feel as though I'm with you in your kitchen. Your voice reminds me of the Scottish Granny on TH-cam, reading books to Baby Archie as he grows. Her reading of The Wonky Donkey had her in stitches, overcome with laughter. It would be so lovely to visit with sweethearts who share the good things in life on TH-cam, and have tea and a lovely dessert together. In a perfect world...a pear-fect wurld😊😋😘
I'll need to look that up Adriane :) Thanks for popping by x
Thanks, I love the fact that you used butter cream instead of whipped cream for your Victoria sponge. And your butter cream sure seemed mouth-wateringly delicious! I love the little pinch of salt in there! I'd like to add that I much enjoy hearing you speak your nice Scottish accent! 😃
I remember my mother making her buttercream frosting and it was pretty much just the butter and powdered sugar and the vanilla. Once she added a bit of orange extract to it because it was an orange layer cake mix and oh boy was that one ever wonderful!