butter, sugar, eggs, flour and baking powder. Because I love Mary Berry's Perfect Victoria Sandwich so much, it really a no-brainer to try making the chocolate version of the same cake as well
Beat the eggs, a little at a time, into the creamed margarine. These mini VictoriaSponge Cakes are traditional Victoriasponge with a twist, they’re filled with flavourful Passion Fruit Cream
For this week's entry I asked Becca to produce a watercolour of my favourite VictoriaSponge recipe. one of the halves of your sponge, top it with jam and sandwich the second half on
Is there anything more homely and inviting than the classic Victoriasponge. Or how about a rhubarb and custard version, with custard powder in the sponge and softly whipped cream rippled with roasted rhubarb
When it comes to classic bakes, it doesn't really get anymore classic than the Victoriasponge. Whats best about a Vicky Sponge is that it can be made with the minimal amount of ingredients and if you're an avid baker like me then you should have all these things lying around the kitchen anyway
There are a couple of different ways to make it, but I like to use the method where you weigh your eggs (in their shells), then use the same weight of each self-raising flour, butter and sugar
Gradually beat in the eggs and if the mixture starts to curdle, add a little flour. So I tried to master this chocolate VictoriaSponge cake twice before I got to this (sadly I didn’t get a photo of the whole cake as Alexander tucked in before I could #mummybloggerproblems) but this is honestly the most delicious chocolate cake I’ve ever baked or even, eaten
Baking has to be one of my favourite things to do where cooking is concerned but I have never managed to master a great looking VictoriaSponge cake, still haven't, but what I have managed to do is create a great tasting one
It all starts with the eggs, like any good cake really. These individual VictoriaSponge Cakes are my idea of the perfect treat for an indulgent afternoon tea
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