Queen Victoria Sponge Cake Recipe

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Quick Method Add eggs to mixing bowl followed by sugar, flour, baking powder and softened butter. Mix until well combined but be careful not to overmix, just until you have a soft dropping consistency. Divide into greased and lined baking

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1 cup butter, softened 1 cup confectioners' sugar 2 eggs, room temperature 1 teaspoon vanilla extract ½ cup milk, room temperature Add all …

Rating: 5/5(125)
1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
2. Sift the flour and baking powder into a medium bowl and set aside.
3. Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

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The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given …

Rating: 4/5(122)

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Method - Sponge Step 1 Preheat oven to 160°C (fan forced). Grease two 20cm round cake tins and line with baking paper. Sift flour and baking …

1. Melt butter in saucepan over medium heat. Add raspberries, egg yolks and sugar and stir to combine until sugar has dissolved. Cook, mashing raspberries and stirring constantly for 10 minutes or until mixture is thick and coats the back of a spoon. Strain into a bowl and refrigerate for 1 hour or overnight.
2. Preheat oven to 160°C (fan forced). Grease two 20cm round cake tins and line with baking paper. Sift flour and baking powder together three times. Set aside.
3. In a stand mixer, beat eggs, caster sugar and Vanilla Extract on high speed for 12-15 minutes or until mixture triples in volume and is thick and pale in colour.
4. Sift half flour mixture into egg mixture and gently fold using a large metal spoon. Repeat with remaining flour mixture, taking care not to over mix. Add butter and gently fold to just combine.

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Whisk in the eggs one at a time, adding a spoonful of the flour with each one and mixing well after each addition. Whisk in the vanilla extract (if …

Rating: 4.5/5(2)
1. Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm round tins and line the bases with baking parchment.
2. Weigh the eggs in their shells then measure out the same weight of each butter, caster sugar and self-raising flour.
3. Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy.
4. Whisk in the eggs one at a time, adding a spoonful of the flour with each one and mixing well after each addition. Whisk in the vanilla extract (if using)

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Method. Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust …

1. Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.Beat the butter and sugar together until very light and fluffy.
2. Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.Divide the cake mix between the prepared tins.
3. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
4. Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1.

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Sugar-Free Low Carb Sponge Cake Course Dessert Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 12 Calories …

Rating: 4.2/5(5)
1. Grease an 8 inch spring form pan and preheat oven to 350 degrees.
2. Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
3. Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
4. In another bowl whisk together the remaining dry ingredients.

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Victoria sponge recipe from Desserts by James Martin Cooked 5 hours ago Ingredients Method Pre-heat the oven to 190ºC. Grease and flour two 20cm sandwich tins. Place the butter, caster sugar and vanilla essence into a bowl or blender and mix well to a creamy consistency. Then slowly mix the eggs into the bowl, adding them one by one.

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Grease and line the cake tins. In a large bowl beat the butter until it’s soft with an electric whisk, alternatively use a strong arm and a wooden spoon. …

Rating: 5/5(1)

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Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 8 large slices Calories 354 kcal Nutrition Facts Keto Chocolate Sponge Cake with Strawberries and …

Rating: 4.5/5(6)
1. Preheat the oven 170C / 338F degrees and line a 20 centimetre springform cake pan with baking paper.
2. To make the sponge, separate the eggs into two large bowls. Whisk together the egg yolks, vanilla extract, xylitol and salt until thoroughly combined.
3. In a separate bowl, sift together the coconut flour, almond flour, cocoa and baking powder. Ensure you break down any lumps in the flours.
4. Add the cream of tartar to the egg whites and using beaters or a stand mix, whisk the egg whites to stiff peaks.

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Preheat oven to 350 degrees. In a mixing bowl, add all the ingredients for the sponge cake and mix until well combined. Spray a cookie tray with oil and pour in the batter. Bake for …

Rating: 5/5(1)
1. Preheat oven to 350 degrees.
2. Place the raspberries, Swerve and water in a sauce pan. Cook until it starts to thicken. Let cool then refrigerate so it will continue to thicken.
3. In a large bowl, cream the butter and Swerve sweetener. Then add in the vanilla and heavy cream. Beat for 5 minutes then set aside.
4. Take one cake layer and add the jam on top. On another cake layer, add the buttercream icing. Place both layers together like a sandwich and set on a tray. Sprinkle more confectioners sugar on top if you wish (optional).

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beat ricotta with sweeteners. whisk in whole eggs, one at a time, then add melted butter and whisk a little more. incorporate sifted flour and baking …

Rating: 5/5(1)
1. pre-heat oven to 160°C fan (175°C static).
2. melt butter and set aside to cool down.
3. beat ricotta with sweeteners.
4. whisk in whole eggs, one at a time, then add melted butter and whisk a little more.

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VICTORIA SPONGE CAKE - LITTLE SWEET BAKER 2017-05-18 · Instructions. Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper. In a small bowl, toss together the flour, baking … From littlesweetbaker.com 5/5 (2) Total Time 40 mins Category Dessert Calories 466 per serving

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See Also: Victoria sponge cake american recipe Show details . Mini Low Carb Victoria Sponge Cakes My Life Cookbook. 8 hours ago To Make the Sponge Cake Preheat oven to 350 degrees. In a mixing bowl, add all the ingredients for the sponge cake and mix until well combined. Spray a … Rating: 5/5(1) Total Time: 50 mins. Category: Dessert

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Low-Carb Victoria Sponge Cakes KetoDiet Blog top ketodietapp.com Step 3 With the mixer on low, add the eggs one at a time, beating well in between each egg. Add vanilla. Step 4 In a bowl, place almond flour, baking powder and salt. Add the dry ingredients into mixture and beat until combined. Back to recipe.

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Gradually add in the sugar, salt and vanilla. 3. Add the eggs one at a time gradually. 4. Add the flour by hand with a wooden spoon making sure not to …

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Method. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking …

1. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
2. Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
3. Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
4. Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

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Frequently Asked Questions

What is the recipe for a victoria sponge cake?

Ingredients (makes 6 Victoria Sponges) Vanilla Cake: 1 1/ 4 cups almond flour (125 g/ 4.4 oz) 3/ 4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz) 1 tsp gluten-free baking powder. 1/ 4 tsp sea salt.

Is there a low carb sponge cake?

This Sugar-Free Low Carb Sponge Cake is also keto, gluten free and nut free with all the traditional flavors and textures of a sponge cake. A sponge cake is basically just a very light and airy cake made with eggs, flour and sugar, but this recipe is low carb and just as delicious as it's higher carb cousin!

Is victoria sponge cake good for you?

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning A star rating of 4.4 out of 5. The classic tea time sponge cake is given a healthy makeover to slash the fat by half without losing any of the taste A star rating of 4.2 out of 5.

What is a victoria sponge?

"A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes.

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