Victoria Sponge Cake; It is a classic British cake, named after Queen Victoria. A simple, two -storey cake consisting of a light and fluffy sponge cake filled with jam and whipped cream.
Typically, the cake is made with an equal amount of butter, sugar, flour and eggs that are beaten together until they are all light and fluffy. To help the dough swell, baking powder is usually added and sometimes a small amount of milk is added to create a softer crumb.
After the cakes are cooked and cooled, it is sandwicked with a layer of raspberry or strawberry jam and whipped cream. The top of the cake is usually covered with powdered sugar and sometimes fresh fruits are added as a garnish.
Victoria Sponge Cake is a popular dessert in the UK and is usually served with afternoon tea. It is also a popular choice for birthdays and other special occasions. His simplicity and classic tastes make him a beloved pleasure for many.
https://egepazarindan.com/cikolatali-kurabiye-tarifi-gluten-and-yumurtasiz/ Victoria Sponge Cake Recipe:
225 g of salt -free butter, softened
225 g Powder Candy
4 large eggs
225 g flour
2 tablespoons of milk
1 teaspoon of vanilla extract
150 gr raspberry jam
150 ml cream
Powdered sugar to sprinkle on it
Instructions:
PREVENT your oven to 180 ° C
4. Lubricate two 20cm sandwich molds with butter and align the soles with cooking paper.
In a large mixing bowl, beat the butter and sugar until it is pale and creamy.
Be sure to whisk thoroughly after each addition, beat the eggs one by one.
Sift the flour and fold the mixture until only joined. Add milk and vanilla extract and mix until the mixture is smooth and creamy. Divide the mixture into two cake molds and straighten them to the edges of the molds.
Bake in the oven for 20-25 minutes or cakes until they return when they are slightly pressed to the swelling, golden area and slightly pressed. Leave the cakes to cool for 5 minutes in the molds, then raise them on a wire grill to completely cool.
After the cakes have cooled, take a cake on a serving plate and spread the raspberry jam evenly. Beat the double cream until it darkens, then spread on the jam layer. Place the other cake on the cream layer and sprinkle with powdered sugar before serving.
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