Has anyone got a really nice victoria sandwhich recipe?
I realise that its the same quantities of flour/sugar/marg but everywhere I look the recipes differ slightly! Why do some recipes advise baking powder and some not? I also want to make a 25cm or 10inch cake and usually the ones offered are for an 8" ! So quantity advice would help !
Also what is the key to getting a really moist cake?
Thanks for any help
moist cake. dont mix it all in one, cream the sugar and marg first
use marg not butter (stork soft)
weigh the eggs (use 3) without the shells
use the same weight of caster sugar, soft sr flour (sponge flour) and marg
dont use a fan oven
cook at 170 - 180 till cooked
good luck
lbb
I think the art of a Victoria sponge is really trial and error! A lot has to do with working out what works with your oven. I do use a fan oven, but always reduce to 160 degrees, put on lower shelf and time exactly to 22 mins! You need to work out what will work in your oven and that may take a few experiments!
Used to make 20 a week to sell and its a simple recipe
Weigh 3 eggs (shells on)
same weight in S.R four, caster sugar and soft marg
Cream the marg and sugar until VERY light and fluffy!! this is where most peopke go wrong !! leave it in the mixer until it is almot white or VERY pale
Add eggs slowly with a little of the flour, add flour
Bake at about 180 - c for 15 mins or until springy to the touch.
If you want to do a coffee cake add a little more flour, and make up some instant coffee with a tiny amount of hot water and allow to cool add just after the eggs are added.
Chocolate cake is the same mixe the cocoa with warm water and the rest is the same :D
shells on flowerofshona?
i'll have to give that a go, :) even lighter cakes would be good.
lbb
Thank you all so much !
I like the idea of weighing the eggs to get the right amount of flour/sugar and marg !
Do I need baking powder?
I dont use any :)
I only use 2 eggs and warm water.(http://i121.photobucket.com/albums/o222/bexpye/robin011.jpg)
:P
What size tin please for the above?
The size of the tin always throws me. Years ago I could make a lovely victoria sandwich using 4oz marge 4oz caster sugar 4oz flour and 2 eggs. They used to turn out great. I'm sure the tins were a lot smaller cos mine used to rise up lovely. Now I have to use 8oz mix for a decent one
on this cake i used 2 x 8" cake tins and added half the mixture again .
No Baking powder as i use self raising flour :)
I use 7" tins i like the ones with the sliding bit in the middle that turns around under the cake, makes life soo much easier, look at car boot sales.
Use bigger eggs for bigger cakes ;)
I use the weigh the eggs method too! Works for me.
i'm sat in my lounge nice cuppa , can you PLEASE send a slice of cake cos that lots absolutely fab ;D ;D ;D :)
I was going to make one tonight, but too tired. Will certainly try tomorrow and hope it turns out as well as yours. Used to have the tins with the bit that turned round and they turned out OK. Used to add cocoa powder for the childrens birthday cake, and added smarties and choc buttons and choc icing. I think it was remove a tablespoon of flour and replace with cocoa powder (seived). I used to be able to make them in my sleep, but must be getting old as can't even remember the recipe. 4oz of butter (marg) 4oz flour, 4oz castor sugar and two eggs (eggs seemed to be bigger in the old days). Choc icing was cocoa powder, strong coffee and butter and probably icing sugar. I will look it up in my old cookery book that I got with my gas cooker when I was first married, over 40 years ago. Still my favourite cookery book for simple recipes.
should have added the marg was specifically for a lighter cake, butter will always taste better :)
lbb
The WI have contests for these so I popped into their site and got this link for you.
http://www.thewi.org.uk/viewNews.aspx?id=13815