Indulge in British Tradition: THE CLASSIC VICTORIA SPONGE CAKE// Welcome to our very first of 2024! It's so nice to be back!! Today, we have a delightful treat in store for you - the classic Victoria Sponge Cake. Prepare to indulge in this mouthwatering slice of British heritage.

The Victoria Sponge Cake is a quintessential British dessert that has been enjoyed for generations. It was named in honour of Queen Victoria, known for her love of tea and cakes. This timeless recipe has stood the test of time and remains a favourite in households across the UK. We make a gluten free version. A cake that is so easy to make and loved by everyone! Enjoy! Kirsten & Joerg

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THIS VIDEO IS NOT SPONSORED

VICTORIA SPONGE CAKE RECIPE:

Ingredients
4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake (we mostly use 50% less sugar than stated in the recipes)
225g/8oz self-raising flour (we used gluten free flour)
2 tsp baking powder
225g/8oz butter at room temperature, plus a little extra to grease the tins

For the filling
150ml (5fl oz) double cream
About 4tbsp strawberry or raspberry jam

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. The finished mixture should fall off a spoon easily.

Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.

Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Spread over whipped cream.

Top with the second cake. Sprinkle over the caster sugar. Enjoy!

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BOOK 'CLASSIC MARY BERRY': https://www.amazon.co.uk/dp/B0787RLXJ...

CAKE STAND WITH DOME: https://www.amazon.co.uk/dp/B08GYG375...

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CONTENTS OF THIS VIDEO:

0:00 - Intro
1:07 - The origin of the Victoria Sponge Cake
1:28 - Making the gluten free sponge
5:15 - Making the filling of the Victoria Sponge Cake & assembling the cake
7:40 - Trying the cake
8:58 - Making tea for a proper English tea time
10:02 - Top 3 British cakes
11:07 - Top 3 German cakes
12:08 - Outro
13:30 - Outtakes

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MUSIC:


The music in our videos is from Epidemic Sound and Arlist, a royalty free music sharing site which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/ & https://artlist.io/

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