Unfortunately this recipe is not currently online.
25g cornflour (note you need to use 225g self-raising flour as an alternative - Nigella thinks the inclusion of corn-flour makes for a "lighter, more tender sponge". The flavours tend to be simple but when done really, would be the perfect accompaniment to most hot beverages, perfect for tea time or y'know, morning meal. I used strawberry jam instead of morello cherry and used 300ml of fresh double cream which I whipped with 75g of icing sugar and then spread this on top of the jam and on top of the cake. I made it for my nan's birthday and it was really a store cupboard kind of cake for me, but it was really quick to put together and rather yummy!I did think about calling this Victoria and Albert Cake, because it really is just a very simple Victoria sponge made a bit fancier with the addition of cream and cherry jam (think Black Forest Gateau).
Nigella's Victoria Sponge It's my little one's Christening in a few weeks and I've been battling with the decision of whether to make the cake for the Christening or not. 1998 Nigella Lawson Sunday February 07 2016, 12.01am , The Sunday Times There are few finer cakes to eat for afternoon tea than a victoria sponge, and I have made many in my time. Please Listen to Times Radio for the latest well-informed debate, expert analysis and breaking newsRegistered office: 1 London Bridge Street, SE1 9GF. How much raising agents would I need to make the 4 egg cake when using plain flour and cornflour in the all in one method?Nigella's Victoria Sponge (from Domestic Goddess) uses a combination of self-raising flour and cornflour (cornstarch) as the cornflour helps to produce a more tender crumb. Method to be prepared twice, one per sandwich tin Prepare two sandwich tins ; Innit? The cardamom in the cake and the marmalade used to sandwich it seemed to cry out for the tang of crème fraîche rather than double cream. Although at first I didn't realise you had to double the ingredients shown as its written for one cake. Part of me cannot be bothered with the added pressure that a cake for a celebration brings and the other side of me feels it will be an absolute sin to have a shop-bought sponge cake sitting on my table, to those who know I bake! Please The subscription details associated with this account need to be updated. I'm speaking totally objectively here - Victoria is THE best name in the world. Made this cake twice now both times great. Also, I think it’s worth seeking out ground cardamom here, just becauseWe have noticed that there is an issue with your subscription billing details. Easily'm being truthful, I never buy Victoria Sponge desserts or purchase them in coffee stores but once in a bit, We'll have a good one that reminds myself why it is such a vintage cake. Nigella's Victoria Sponge (from Domestic Goddess) uses a combination of self-raising flour and cornflour (cornstarch) as the cornflour helps to produce a more tender crumb. HOW TO EAT. Nigella usually recommends using 2 teaspoons of baking powder for each 150g (1 cup) plain flour. Victoria Sponge Cake by Nigella Lawson. This helps to give extra lift to the cake as omitting the creaming of the butter and sugar means that you are not incorporating the same amout of air into the batter and it is instead helped by the extra boost of leavening. Ingredients: 225g caster sugar 225g soft margarine (at room temperature) (or the same amount of soft butter) 4 eggs (at room temperature) 200g SR flour 25g cornflour 1 teaspoon baking powder 1 teaspoon vanilla extract 2 tablespoons milk (at room temperature) I then halved some strawberries and placed these on top of the cake to give it a real 'summer' look. Ingredients: 225g caster sugar 225g soft margarine (at room temperature) (or the same amount of soft butter) 4 eggs (at room temperature) 200g SR flour 25g cornflour 1 teaspoon baking powder 1 teaspoon vanilla extract 2 tablespoons milk (at room temperature) Method: 1.
https://www.bbcgoodfood.com/recipes/grannys-victoria-sponge This is the first time, however, that I have thought to change anything other than the jam I use, and I am totally won over by this exotically scented and bitter-edged version, however immodest that sounds. So in total you would need to use 3 3/4 teaspoons of baking powder. Black Forest Victoria Sponge is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat the oven to 180°C or 350°F or gas mark 4. 1 teaspoon baking powder (if making use of processor technique) 3-4 tablespoons milk. There are few finer cakes to eat for afternoon tea than a victoria sponge, and I have made many in my time. But should you not be a marmalade eater, I can also see a good argument for sticking with double cream and going for apricot jam instead of the marmalade. I made it for my nan's birthday and it was really a store cupboard kind of cake for me, but it was really quick to put together and rather yummy!Black Forest Victoria Sponge is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.This is a wonderful recipe for a beautiful and deliciously moist cake.
if I was going to use Nigella's recipe for a Victoria Sponge (that uses self-raising flour). https://www.bbcgoodfood.com/recipes/grannys-victoria-sponge 2. It is possible to substitute the self-raising flour with a combination of plain (all-purpose) flour and baking powder. Victoria Sponge Cake by Nigella Lawson. It was absolutely delicious and went down really well with the mother in law and the rest of the family!