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WOTAP the link in bio for the full recipe 🔗
#victoriasponge #victoriaspongecakerecipe #bakingreels #bakingrecipes #wornthatalready
@wornthatalready
#Victoriasponge
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(12)
148.2K
PAStop filling your sponge cake with buttercream — do this instead!
A sponge cake is designed to be filled with cream-based fillings like mascarpone, Greek yogurt whip, or a delicious ganache. These kinds of fillings will actually soften the sponge after a night in the fridge and take your cake to the next level.
You know, sponge cakes were never meant to be filled with buttercream. Why? Because buttercream doesn’t moisten your cake layers. Sure, you can add a sugar syrup, but butter tends to harden and dry out the cake even more. So, you end up with a sponge that’s much drier than it should be.
Now, when you fill your sponge with a creamy filling—whether it’s ganache, mascarpone, or whipped frosting—and let it sit overnight, that’s when the magic happens. I always refrigerate my cakes overnight, and I place a not-too-heavy book on top. That helps the sponge soak up all the deliciousness you’ve added in between the layers.
Of course, you can eat it right away if you just can’t wait. But I promise—if you let it rest until the next day, you’ll taste a whole new level of moistness and flavor.
If you love this tip, share it with your baking friends! 🍒
@passionforbaking
181.5K
PAStop using oil in your sponge cake. Do this instead.
I do not know about you, but I love a moist, delicious sponge cake. And yes, you do need a little fat for moisture. That is why I add warm heavy cream at the very end.
Because honestly, who wants an oil soaked sponge? Not me. It will never taste like cream.
Butter can work, but it often makes sponge cake feel firmer after it sits in the fridge. My go to is always warm heavy cream added at the very end. It tastes amazing, helps dissolve flour pockets, and gives the batter a great head start when it goes into the oven.
If you love this tip, share it with your baking besties. Have a great day!
@passionforbaking
2.9M
EMSpring has sprung and with it comes the most glorious, fresh, vibrant baking. The sponge cake is notoriously challenging for many bakers (myself included!) so it felt time to really crack the code to this classic bake. My top tips for spongey success is in the recipe!
Recipe:
6 eggs, separated and at room temperature
180g caster sugar
Pinch of cream of tartar
140g cake flour
(or 110g plain flour + 30g cornflour)
¾ tsp bicarbonate of soda
In the bowl of your @kenwood_au , whisk the eggs whites and cream of tartar on medium speed until foamy before reining in the caster sugar. Increase the speed to high and whisk to a stiff, glossy meringue.
Meanwhile, triple (or more!) sift together the flour and bicarb - I do this between two sheets of baking paper to reduce mess!
Finally, fold the yolks and dry ingredients into the meringue base - fold fast, fold quickly, and fold confidently. Its preferable for there to be lumps of flour through the sponge, instead of overmixing and delating air (the kenwood has an inbuilt sponge mixing function but you can also fold by hand here).
Divide the batter into two, ungreased (VERY IMPORTANT) baking tins - I line the base with baking paper for easy removal but please dont oil the sides! We leave them as is, as the sponge bakes and rises, the sides can cling onto the pan and the cakes wont collapse. Bake at 180C fan forced for 17-18 minutes, before removing from the oven and cooling in their tins upside down.
Once cool, run a knife around the edge of the cakes to release and layer with lashings of jam and cream (a curd is also fab!).
#springbaking ad #kenwoodcan
@emelia_jackson
601
VASunday baking calls for a proper Victoria sponge 🍓🍰
Light, buttery and filled with strawberry jam and softly whipped cream – simple and perfect every time.
Here’s my go-to recipe:
Ingredients (2 x 20cm tins):
• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
For the filling:
• 4 tbsp good quality strawberry jam
• 150ml double cream, softly whipped
• Icing sugar, for dusting
Method:
1. Preheat the oven to 180°C (160°C fan) and line two 20cm cake tins.
2. Cream together the butter and sugar until pale and fluffy.
3. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
4. Gently fold in the flour and baking powder. Add a splash of milk until the mixture drops easily from a spoon.
5. Divide evenly between the tins and bake for 20–25 minutes, until golden and springy to the touch.
6. Leave to cool completely.
7. Spread one sponge with jam, top with whipped cream, then sandwich with the second sponge.
8. Finish with a dusting of icing sugar.
Best served with a pot of tea and a quiet afternoon in the garden 🤍
#VictoriaSponge #ClassicBaking #SimpleLiving #CountryKitchen #ʜᴏᴍᴇʙᴀᴋɪɴɢ
@vanessa_inthe_cotswolds
10.2K
ROVictoria Sponge Cake 🍰
This is a classic, I love making my Vicky sponge with Chantilly (fresh) cream it keeps it light and fluffehhh! I’ve filled this one with Raspberry Jam and fresh raspberries! It’s a real winner with my customers.
You can find my recipe on my website as an individual recipe e-card or as part of my Eidelicious v2 recipe ebook - links to both in my bio 🔗
@roojithefoodie
25.8K
LIvanilla sponge 🍰
ingredients:
- 5 eggs
- 280g caster sugar
- 125ml milk
- 167g plain flour
- 40g corn flour
- 3 tsp baking powder
- 1/2 tsp salt
method:
1. preheat oven to 180 degrees celcius. prepare 2 x 8 inch tins (i used 3 x 6 inch tins)
2. separate egg whites and yolks
3. beat egg whites with 56g of sugar until stiff peaks form and set aside
4. beat egg yolks with remaining sugar until light and fluffy. add milk, vanilla, salt and mix. sift flour, corn flour, baking powder and fold to combine
5. fold egg whites into egg yolk mixture
6. pour into cake tins and bake for 25 minutes
7. cool for 15 minutes before transferring to cooling rack
i served this with strawberry jam and a stabilised whipped cream (recipe in the comments on my last reel)
enjoy x
#vanillaspongecake #spongecake
@linaabakes
177.2K
STVictoria Cake 🍴Recipe below and all my recipes are on my website - Easy Recipe Gang.🍴
How to make a fluffy vanilla sponge cake at home
This Victoria Cake is light, airy, and packed with flavour. I love how simple it is – just a handful of ingredients and a bit of whisking magic!
INGREDIENTS
4 eggs
3/4 cup caster sugar
1/4 cup custard powder
1 cup cornflour
2 tsp baking powder
Dash of vanilla
METHOD
Whip the eggs and caster sugar together using electric beaters for a full 7 minutes. It’ll turn white, thick, and fluffy – trust me, this is the secret to a perfect sponge! 🎉
Gently fold in the remaining ingredients. You want to be careful here – we don’t want to knock out all that lovely air.
Pour the mixture evenly into 2 cake tins. Smooth the tops for an even bake.
Bake at 180°C for 18-20 minutes, or until lightly golden and springy to the touch. 🌟
Let the cakes cool completely before the fun part! I love filling mine with sweet jam, fresh berries, and a generous dollop of whipped cream. It’s an absolute crowd-pleaser! 🍓🥄
Save this for your next weekend bake – you’ll love it!
#stephcooksstuff #easyrecipe #bakingathome #spongecakeperfection #afternoondelight
@steph_cooks_stuff
1.9K
OHEuropean Sponge Cake 🍰
Six ingredients. No oil. No butter. And somehow it turns into the softest, fluffiest cake?!
The secret…Whip the eggs and sugar for a full 8 minutes. That’s what creates the lift.
INGREDIENTS
6 eggs
1 cup sugar
1 cup flour
1/2 tsp baking powder
Whip eggs and sugar for 8 minutes until pale and fluffy.
Sift in flour and baking powder and gently fold by hand so you don’t lose the air.
Bake at 350°F for 25 minutes.
I usually make 1.5x the recipe so I can bake a little mini cake to gift a friend 🥹
Top with whip or whatever you love! I have a recipe in my prior reels for a mascarpone + whipping cream that is a dream together ❤️
Recipe inspiration from the lovely Natasha over at Natasha’s Kitchen.
#homemaking #cake #strawberryshortcake
#baking #recipes
@oh.thats.nat
75.5K
PAVanilla sponge cake doesn’t have to stay plain. Let’s give it a glow up.
I don’t know about you, but I love sponge cake. And one of my favorite things to do is play with flavors.
Here’s my little secret—I add warm cream at the end. Not only does it help the sponge rise beautifully, but it’s also the perfect way to infuse flavors. Sometimes I steep tea in the cream, so the sponge comes out tasting like chai, Earl Grey, or whatever I’m in the mood for.
But that’s just the start. How about folding in dark chocolate at the end? Or white chocolate for a creamy twist? Or even strawberries soaked in lemon? You could even try coconut milk powder.
There are endless ways to glow up a vanilla sponge cake. And if you love sponge cake as much as I do, check out my app—you’re going to love all the options.
@passionforbaking
288
ANVALENTINE’S VICTORIA SPONGE
This sponge recipe is probably the first cake I ever made and it has never let me down in over (*cough) four decades so comes highly recommended. Absolute Victoria Sponge Traditionalists only add raspberry jam to the middle and omit the buttercream but frankly, I’m rather a ‘more is more’ person so I include it.
In a nod to Valentine’s Day on Saturday, I’ve used a rose shaped individual cake tin here but for ease the recipe below uses two 8” round cake tins instead.
INGREDIENTS:
CAKE:
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g plain flour
1 1/2 tsp baking powder
FILLING
Buttercream:
100g unsalted butter, softened
200g icing sugar
1tbsp whole milk
Raspberry jam
Icing sugar to dust
METHOD:
Preheat your oven to 180c.
In a mixing bowl or freestanding mixer, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time. Combine the flour and baking powder together in a separate bowl, then add to the rest of the ingredients. Mix well, then transfer in equal quantities to two greased or lined 8” round cake tins.
Bake for 20/25 minutes until golden, springing from the edges, and an inserted skewer comes out clean. Turn out onto a wire rack and leave to cool.
For the buttercream: add the butter and icing sugar to a mixer and cream together. Add the milk and give an extra whizz to combine fully.
Once the cakes are completely cooled, place one half on a plate and cover with the buttercream, spreading evenly with a pallet knife. Spoon the jam over the buttercream, then top with the other cake. Dust the top with icing sugar and serve. Most excellent with a cup of tea!
#recipe #cooking #baking #cake #valentinesday
@annabel__rhodes
56.7K
PAStop using buttercream in sponge cake and do this instead.
Sponge cakes are meant to be filled with cream-based fillings, delicious ganaches, or jams, with just a little sugar syrup to keep the layers moist. After resting overnight in the fridge, you’ll have the most delicious cake.
This Poppy Blueberry Cake is so fresh in taste. It’s filled with my lemon poppy seed ganache and finished with my wild blueberry ganache on the outside. Every bite is pure deliciousness.
If you love this tip, share it with your baking besties.
Have a great Friday 💕
@passionforbaking
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