Unless the chef makes extremely efficient use of the 'child denier'. i.e. the scraper he used, but in the video he left a load in the bowl for the guy 'to fill his boots'. 🙂 PS I'm having my 2nd go at this recipe today as I pulled version one out at 25 mins and failed to notice the centre was not cooked.
Just made my hubby a birthday cake following this video and it’s perfect!!! First time I have ever put 1/2 marg and 1/2 butter in a cake and same weight as the eggs for ingredients. FAB. ❤😊
I am having company this Friday..right after the holidays and we all agreed that we needed a light dessert. I love GB baking contest and remembered your Victoria Sandwich cake. I thought it would be perfect as a light dessert. I baked it tonight, and it turned out perfect! It was easy to make, and the sponge was beautiful. I can't wait to serve it at my dinner party! Thank you for your great video spectualed with a little humor.
I'm so glad you're making these videos. I don't consider myself a bad cook, but as a baker ... no chance. I remember when grandma tried to teach me how to make cakes. She was very good in the field both as a chef and as a baker. To be honest, it seemed to me that I had no power in those little hands, she was like Spider Man and I was Spider Man but only when he was an ordinary man HaHa Anyway, I noticed in the videos that every time you choose the recipe in such a way that every time you teach us something new. I don't know if I'm good as a baker, I know that it's not mandatory for a chef to know about bakery, bar ... etc, but I will definitely try to make your videos after the holidays. Again, thanks for what you do
I have now tried three of these easy bakes and they have all come out wonderfully! I have not had much success with baking, but these have all turned out delicious!
Wow that brings back childhood memories! Growing up in the south of England and going to the next door neighbour for tea and Victoria sandwich and now living in Canada, I am going to have to try this one on my husband. thanks for the reminder.
Being from America, I can't get over the hidden door ovens. Is that a common thing in the UK? I'm fascinated with them when I see them on Bake Off too!!
NEFF are the only brand to make ovens with slide and hide doors. They have a patent on the design feature making them the only manufacturer of ovens with the slide and hideaway door feature. Trademarked as Slide&Hide®, NEFF has a full range of built-in single ovens that feature the unique slide and hide door that tucks neatly away under the oven cavity. They are built ins made in Australia, and they don't sell them in the U.S. Bah! Humbug!
N 70 Built-in oven 60 x 60 cm B57CR22N0B Built-in oven with Slide&Hide® - unrestricted access to the oven interior Slide&Hide® - unrestricted access in the oven interior and easy handling due to rotating handle Dual cleaning options: Pyrolytic cleaning programmes - just let the oven interior clean itself. EasyClean - the quick and easy option for day to day maintenance. Shift Control - fast navigation through menus and simple operation with the TFT display.
This video is the coolest so far, O M G ... Woah .... interesting quantities of ingredients and especially the number of candles🙏🙏🙏🙏thank you , I can't wait to bake "Victoria", much gratitude, be blessed! 🙏🙏🙏🙏
When any person bakes a sweet and says there is really nothing better, I always wonder if they’ve ever had Bananas Foster….cause I’ve never had a dessert better than that. 🤗 of course to each his own. I did have a dessert that came in second, it was chocolate mousse in a round shape about six inches in diameter and an inch thick inside a chocolate shell, it sat on its edge in a plate of orange anglaise, and it was pretty awesome. 🤗🤗🤗
It looks delicious and I think watching you do it although it is easy and I am an unexpected one, my entire apron would be splattered and stained by the butter paste and eggs like a painter's apron. Thanks for sharing your easy recipes! Good video! Congratulations!🤣😊☺🤤🤤
Thus is what I needed! I've tried twice to make this with a recipe out good my Good Housekeeping cookbook and it called for 3 eggs, butter, cornstarch, sugar and flour. Came out dense and flat
It's just me but self rising flour seems to give a salty flavor. I love the convience but rather add my own leavening agent. Thank you for the video. Your oven is AWESOME!! so much easier than reaching over the door to put in or take out.
Not sure where in the world you are but my understanding is, self raising flour in North America has the addition of salt where as in the UK there is no added salt. Not sure why because I prefer salt free. There are recipes on the net to make your own self raising flour look for a UK one.
@@lindyloo7786 1.5 teaspoons of baking powder to every cup of flour. Some people divide that amount and do half being powder and half baking soda. I've never done that but hey I might try it.
Ignore the margarine, and you don’t need that processed jam either, boil the strawberries with some sugar ( no added water or just less than a quarter of a glass ) then put in a blender it’s perfectly jam for you. Also personally I’d love it with cream too.
Hello sir I am a big fan of you. I watch all your programmes regarding cakes D you have any recipes to make Eggless cakes as I cannot eat eggs. Would appreciate if you can share them. Thank you
I make mine almost exactly the same and agree about the marg . I went to an old fashioned girls school with an old skool cookery teacher . We made it with buttercream as well as jam . The only thing I don’t do is slightly mix the flour in with a mixer after. I was taught to gently fold in the flour to the mix as to not disturb the air bubbles and keep it light although I have seen more modern bakers just throwing it all in together .
Looks great! I just can't with the margarine, would lard work? It's a neutral fat, I use it and butter in my pie crust. Also, no vanilla? Is that a thing? I like vanilla. That said, love your baking, loyal fan! 😁
I don’t know why I told myself I can’t bake just because when I initially tried I screwed up a cake. It was a birthday cake and I was devastated it was dry and blah. The buttercream was fabulous though. I recently found out the cake I was trying to make is the hardest version of a scratch cake, from a Julia Child book 😂. That made me feel a lot better! So now I am trying again! Prue stating if you can read you can bake was helpful because duh of course! and these videos have assured me I don’t need a kitchen aide. It’s extra fun hearing you do more than judge baking. Plus the accent keeps me listening. I also thought Hollywood was just a nickname on the show, I didn’t know you used it elsewhere. Now I’m super confused, is it your real last name? No way…way? Hahaha. I dunno who your partner is but I like when he asks questions, they are often helpful! If I’m ever on the bake off I’m just going to make this Victoria sandwich for every challenge because you said there is nothing better…and I’m a smart ass.
Practice makes perfect! In no time you'll be baking these so called tv bakers under the table. I kept at it until I mastered several basic breads and cakes, then I experimented to make each my own. Now I have a successful baking business.
That’s how we all start, we make a dry blah cake😆 I started baking at 15 and named my first cake ‘The Rock Cake’, for obvious reasons! Now my cakes are always moist. I just kept trying to better the last cake and read so much about cake making (there are many tips and tricks😃 You can do it, don’t feel defeated💪
no vanilla or flavoring added?🤔 I'm curious to try this to see how it will come out. It's funny, as I'm watching The Great British Baking Show for the first time, I'm here searching for this Victorias cake and Paul's video pops🤩
Hoping you will read this in the next 2 hours :). I've baked the Victoria sandwich cakes, however my pans were larger and so the cakes are thinner than yours. The bigger problem is that they are both rounded slightly(!) in the middle. I thought after they are cooled I could flip the bottom one over, but what will happen because it's higher in the middle? ...the top one can be rounded, that's not a big problem.Thank you for reading!
What is the texture of the cake supposed to be? Soft like a sponge or more firm like a shortcake? I have tried this twice in the past using 2 different recipes and both times mine were rather firm. I wasn't sure that this was correct.
I think eating directly from the bowl is more physiological than anything else. It's probably the nostalgia from when people are children because you KNEW you shouldn't do it but we all did it anyway!!
It's not terribly hard, but a fun flex anyway. Also, I crack my eggs on the board rather than the edge of the bowl and have fewer escaped flecks of shell that way
Cleaning out the bowl is the best part... Sometimes that's even better than the cake!
Unless the chef makes extremely efficient use of the 'child denier'. i.e. the scraper he used, but in the video he left a load in the bowl for the guy 'to fill his boots'. 🙂 PS I'm having my 2nd go at this recipe today as I pulled version one out at 25 mins and failed to notice the centre was not cooked.
@@paulstanton2471 brilliant... Two bowls. Hoping you do not use the "child denier" efficiently.
😂😂😅😅
That took me back, hanging around waiting for mum to pass the bowl, so we could clean it out.
These days people warn against eating raw flour but it never did me any harm..
One of my favourite classics! Looks absolutely delicious 😍
Uuii😊😊😊😊😊😅is 😅😢😂🎉😂❤❤❤pllll.. 😊😅🎉900 70uuhghhhhmmmmmmik❤k=❤k09o0p
This is the first recipe with measurements based on egg weights. So excited to try this recipe. Thanks for the video!
.
As point of interest - Large Eggs are estimated at 50 grams each.
.
Have you tried it?
Just made my hubby a birthday cake following this video and it’s perfect!!! First time I have ever put 1/2 marg and 1/2 butter in a cake and same weight as the eggs for ingredients. FAB. ❤😊
I am having company this Friday..right after the holidays and we all agreed that we needed a light dessert.
I love GB baking contest and remembered your Victoria Sandwich cake.
I thought it would be perfect as a light dessert.
I baked it tonight, and it turned out perfect! It was easy to make, and the sponge was beautiful.
I can't wait to serve it at my dinner party! Thank you for your great video spectualed with a little humor.
I'm so glad you're making these videos. I don't consider myself a bad cook, but as a baker ... no chance.
I remember when grandma tried to teach me how to make cakes. She was very good in the field both as a chef and as a baker. To be honest, it seemed to me that I had no power in those little hands, she was like Spider Man and I was Spider Man but only when he was an ordinary man HaHa
Anyway, I noticed in the videos that every time you choose the recipe in such a way that every time you teach us something new. I don't know if I'm good as a baker, I know that it's not mandatory for a chef to know about bakery, bar ... etc, but I will definitely try to make your videos after the holidays.
Again, thanks for what you do
hi paul so nice to see you baking again i learned alot from you..
I love him and the Victoria Sandwich cake, cheers from the USA.
I can’t imagine this without the cream!!
Yea wtf
I thought that..
What happened? 😢😢 Where is that thick cream
Easy recipe and excellent results. Many thanks Paul.
I have now tried three of these easy bakes and they have all come out wonderfully! I have not had much success with baking, but these have all turned out delicious!
I can't with his lack of real recipe amount directions. This way of baking is not something I'm familiar with and I feel others think the same.
Speak for yourself
Ooooh! This looks so tasty. I didn't know it was so simple to make. Thank you.
Wow that brings back childhood memories! Growing up in the south of England and going to the next door neighbour for tea and Victoria sandwich and now living in Canada, I am going to have to try this one on my husband. thanks for the reminder.
Made this for my misses's birthday, turned out great.
Looks fabulous! I do have tomake this Paul. I have looked at several recipes but yours certainly seems the best and easiest!
I absolutely love that oven door!
Being from America, I can't get over the hidden door ovens. Is that a common thing in the UK? I'm fascinated with them when I see them on Bake Off too!!
Definitely not common! I haven’t come across one in real life yet.
I’m in the US too, and I agree, I had never seen one of those type of ovens until seeing them in the Bake Off. Would love one.
NEFF are the only brand to make ovens with slide and hide doors. They have a patent on the design feature making them the only manufacturer of ovens with the slide and hideaway door feature.
Trademarked as Slide&Hide®, NEFF has a full range of built-in single ovens that feature the unique slide and hide door that tucks neatly away under the oven cavity.
They are built ins made in Australia, and they don't sell them in the U.S. Bah! Humbug!
N 70
Built-in oven
60 x 60 cm
B57CR22N0B
Built-in oven with Slide&Hide® - unrestricted access to the oven interior
Slide&Hide® - unrestricted access in the oven interior and easy handling due to rotating handle
Dual cleaning options: Pyrolytic cleaning programmes - just let the oven interior clean itself. EasyClean - the quick and easy option for day to day maintenance.
Shift Control - fast navigation through menus and simple operation with the TFT display.
@@mizkeenmills that's interesting! Guess I just have to admire them!
This video is the coolest so far, O M G ... Woah .... interesting quantities of ingredients and especially the number of candles🙏🙏🙏🙏thank you , I can't wait to bake "Victoria", much gratitude, be blessed! 🙏🙏🙏🙏
When any person bakes a sweet and says there is really nothing better, I always wonder if they’ve ever had Bananas Foster….cause I’ve never had a dessert better than that. 🤗 of course to each his own. I did have a dessert that came in second, it was chocolate mousse in a round shape about six inches in diameter and an inch thick inside a chocolate shell, it sat on its edge in a plate of orange anglaise, and it was pretty awesome. 🤗🤗🤗
It looks delicious and I think watching you do it although it is easy and I am an unexpected one, my entire apron would be splattered and stained by the butter paste and eggs like a painter's apron. Thanks for sharing your easy recipes! Good video! Congratulations!🤣😊☺🤤🤤
I hope he always does this this is the best thing ever 😩🙏🏻
Haven’t made a Victoria in ages. Just made one today to show my 10 year old daughter the joys of making your own cake😊
😂
Love your demonstration
Thanks! ♥️ Godbless
I appreciate this is the 'classic' recipe but I love it with cream filling as well as raspberry jam. That is the improved recipe :)
Thus is what I needed! I've tried twice to make this with a recipe out good my Good Housekeeping cookbook and it called for 3 eggs, butter, cornstarch, sugar and flour. Came out dense and flat
Yay! Another 'Easy Bake' by Paul Hollywood ☺️ Thank you Paul!
BRILLIANT RECIPE PH - THANKS FOR SHARING
It's just me but self rising flour seems to give a salty flavor. I love the convience but rather add my own leavening agent. Thank you for the video. Your oven is AWESOME!! so much easier than reaching over the door to put in or take out.
Not sure where in the world you are but my understanding is, self raising flour in North America has the addition of salt where as in the UK there is no added salt. Not sure why because I prefer salt free. There are recipes on the net to make your own self raising flour look for a UK one.
@@marymcilvean2926 yes I'm in Texas. I prefer making my own self rising. Why the hell they add salt to self rising flour is just crazy.
@@julielandy9162hi, how do u make you’re self raising flour, thanks.
@@lindyloo7786 1.5 teaspoons of baking powder to every cup of flour. Some people divide that amount and do half being powder and half baking soda. I've never done that but hey I might try it.
@@julielandy9162 thanks a million. I’m hoping this recipe is good. I’ve had 6 tries all different recipes, and all have flopped.
Just found this! Yay! Thank you, Paul Hollywood from Airmont, NY, USA
I could watch him all day 😍
Delicious 🤤
I like how you say a cup of tea 🫖
In my country Colombia that cake called María Luisa. Thank you for such a wonderful recipe and tell us the secrets of baking.
Margarine?? Omg haven't bought that axel grease since i left home 60 years ago!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Awesome channel, awesome recipes, awesome guy, subscribed!
You make everything look so easy😋
A lovely cake Paul, I would use strawberry jam and cream. That's one thing i don't like to do is clean the bowl out
Sir awsome way of getting things done! Keep uploading amazing recipe
Love that this cake isn't all covered with super sweet frosting like all American cakes..
Receita maravilhosa.super prática
That batter is lovely.
The all in one method works just as well. In fact, sometimes it's more reliable, as you can knock air out with the creaming method.
Bloody hell! love that oven, well the door function 👌
Receita maravilhosa. Com certeza vou fazer.
I just made this and the Preppy Kitchen. This was by far better.
I'm making this later as I am making a cream tea I cannot wait!
Brilliant video, cake looks great, but does anyone know if this cake can be frozen ( after adding the jam and/or cream) ?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Glad to find your channel. I’m a new subscriber from the USA ❣️🇺🇸
I love cake batter as well, yum. It's called pedestal. The cake board.
Can we ice the outside of this cake with butter cream? if so, which one would you recommend? great video , looks delicious! :)
Thanks for the lesson! Does the butter margarine mix apply to all cakes?
For sponges especially.
I'm a Canadian whose mother is from Derbyshire...I had no idea this was made without cream. A bit like cake begrudged and bread bewitched though. 😉
I put cream with the jam .looks more pretty and taste lovely,
Ya I'm forty two OUR FAM LOVES YOU
Spot on!!!
My role model bakes in my life.... Love u Daddy...
Love your cooking videos! Could you please make some more gluten free or sugar free recipes?
I agree
Thats a nice looking Victoria sponge cake
Looks lovely. Wish I knew what size cake tins he used.
I did some searching online and it appears they use 8” pans or 20cm.
Thanks very much!@@pbondcasa
British 🍰 with french jam 😮😮😮😮
Ignore the margarine, and you don’t need that processed jam either, boil the strawberries with some sugar ( no added water or just less than a quarter of a glass ) then put in a blender it’s perfectly jam for you. Also personally I’d love it with cream too.
Hi Paul, lovely recipe as per usual.
Just wondering which brand of self raising flour did you use?
Thanks
I'm going to make this tomorrow
There is nothing better 🤗❤
Hello sir I am a big fan of you. I watch all your programmes regarding cakes
D you have any recipes to make Eggless cakes as I cannot eat eggs. Would appreciate if you can share them.
Thank you
Nice !!! I've to try this
Paul COME TO THE STATES!!!!
i love eating raw cake mix too 😋😋
If I made that without butter cream my husband wouldn’t like me. When I was a child we always cleaned the bowl out the best part !!!
I make mine almost exactly the same and agree about the marg . I went to an old fashioned girls school with an old skool cookery teacher . We made it with buttercream as well as jam . The only thing I don’t do is slightly mix the flour in with a mixer after. I was taught to gently fold in the flour to the mix as to not disturb the air bubbles and keep it light although I have seen more modern bakers just throwing it all in together .
I think Paul is so handsome and love his eyes xxx
So nice 😮!!!!!
💝it Thank you Paul 💐
Hi Paul can I baking powder and can I use strawberry jam and cream for my Victoria sandwich Gemma
Paul I made a Victoria Sandwich according to your recipe & won the competition at my WI.
Thankyou Paul...that was so beautiful 🥰❤️❤️. Good on you !
Could you use shortening instead of margarine?
I would like to know what size tins Paul was using.
Most likely 21cm (he used them in another video with the same quantity of mix but for a Chocolate Victoria sandwich cake)
In his new Bake cookbook, he listed 20cm (8inch) pans for this recipe.
Looks great! I just can't with the margarine, would lard work? It's a neutral fat, I use it and butter in my pie crust. Also, no vanilla? Is that a thing? I like vanilla. That said, love your baking, loyal fan! 😁
I always use butter in baking pastry and cakes,never marg it’s so unhealthy
@@mosey09 I agree!
I was wondering if light olive oil would do. I won't use seed oils
Hello Paul, if you don’t have marg. can you use Cooking Oil? Or would you opt for all butter? Thanks Bob…
Think you could substitute 10-15% of fat with oil, the rest being butter.
great typical of you, a contrarian over -complicated unstraightforward recipe, thanks. I used to do this for junior school maths.
LOOKS SO TASTY.
I don’t know why I told myself I can’t bake just because when I initially tried I screwed up a cake. It was a birthday cake and I was devastated it was dry and blah. The buttercream was fabulous though. I recently found out the cake I was trying to make is the hardest version of a scratch cake, from a Julia Child book 😂. That made me feel a lot better!
So now I am trying again! Prue stating if you can read you can bake was helpful because duh of course! and these videos have assured me I don’t need a kitchen aide. It’s extra fun hearing you do more than judge baking. Plus the accent keeps me listening. I also thought Hollywood was just a nickname on the show, I didn’t know you used it elsewhere. Now I’m super confused, is it your real last name? No way…way? Hahaha. I dunno who your partner is but I like when he asks questions, they are often helpful!
If I’m ever on the bake off I’m just going to make this Victoria sandwich for every challenge because you said there is nothing better…and I’m a smart ass.
Practice makes perfect! In no time you'll be baking these so called tv bakers under the table. I kept at it until I mastered several basic breads and cakes, then I experimented to make each my own. Now I have a successful baking business.
That’s how we all start, we make a dry blah cake😆 I started baking at 15 and named my first cake ‘The Rock Cake’, for obvious reasons! Now my cakes are always moist. I just kept trying to better the last cake and read so much about cake making (there are many tips and tricks😃 You can do it, don’t feel defeated💪
What size tins should I use
Blimey that oven needs a good clean 😮😂 yummy though exactly how i make it. 😊 🇬🇧
Please Paul,can you do a devils food cake,i cannot find your book i have ,to check if it's in there,thankyou
That last look he gave he fancies him self far too much 😂
So Paul, since margarine is one molecule away from being petroleum, what could we substitute?
You can use a plant based margarine. I use Becel .
no vanilla or flavoring added?🤔 I'm curious to try this to see how it will come out.
It's funny, as I'm watching The Great British Baking Show for the first time, I'm here searching for this Victorias cake and Paul's video pops🤩
Hoping you will read this in the next 2 hours :). I've baked the Victoria sandwich cakes, however my pans were larger and so the cakes are thinner than yours. The bigger problem is that they are both rounded slightly(!) in the middle. I thought after they are cooled I could flip the bottom one over, but what will happen because it's higher in the middle? ...the top one can be rounded, that's not a big problem.Thank you for reading!
If its risen in the middle cut it flat across the top with a cake slicer when its cooled
Me gusta ,y fácil, gracias
Hi what size cake tins are you using.....plrase
Adorei o vídeo ❤
We are told not to under mix and not to over mix. What speed are we supposed to mix it on?
How do you adjust for high altitude baking? We live in New Mexico at 5500 feet above sea level.
What is the texture of the cake supposed to be? Soft like a sponge or more firm like a shortcake? I have tried this twice in the past using 2 different recipes and both times mine were rather firm. I wasn't sure that this was correct.
Soft & light, like a sponge.
ポールの笑顔が好き💫
Zanimljiv način rada. Masni biskvit
This mixture makes enough for two sponges or one huge one !!!
I think eating directly from the bowl is more physiological than anything else.
It's probably the nostalgia from when people are children because you KNEW you shouldn't do it but we all did it anyway!!
That egg-cracking move? Paul makes it look easy. I may have to work on that!😐
It's not terribly hard, but a fun flex anyway. Also, I crack my eggs on the board rather than the edge of the bowl and have fewer escaped flecks of shell that way
Is there a version without butter?
Is castor sugar powder sugar?