It's a recipe that can also be adapted for several other cake types too.Traditionally, this cake was made with balance scales: the eggs would be put on the weight side and used to weigh out the margarine, caster sugar and self-raising flour. The Victoria sandwich, or sponge as it is sometimes known, was named after Queen Victoria. The sponge evolved from the classic pound cake made with equal quantities of butter, sugar, eggs … It is fair to say she loved cake and so it is fitting that one, if not the best, of British teatime cakes, is named after her. This makes it a really good recipe if you're using farm-purchased eggs or eggs in a mixed-size box, which you should be buying wherever possible. Turnbull set the challenge this week. For Victoria sponge you need twice as much in ounces of the other ingredients as the number of eggs you are using. Each egg is about 2oz. Comes out very close to standard Victoria sponge. Turnbull set the challenge this week. The recipe given here is pretty close to the original, although I slightly reduced the sugar. To update it, weigh the eggs and use the weight of the eggs to weigh out the correct amount … There are many who swear by this recipe, Turnbull will tell more regarding this, so i was excited to try. My neighbour, Nan, from home, in Fife has won the village cake contest two years in a row with her Victoria Sponge and she let me into (one of her) secrets..So this is why I wished to try a simple Victoria Sponge, no frills, no additions.. Whatever their weight, use an equal weight of butter, sugar, and self raising flour. (2 eggs, 4 oz, 3 eggs to 6 oz etc). Traditionally, this cake was made with balance scales; the eggs would be put on the weight side and used to weigh out the margarine, caster sugar and self-raising flour. a simple victoria sponge, no frills, no flavours, just a simple sponge but with one stipulation…. The brief was simple…. Victoria sponge recipe. I usually aim for about 7 oz. Or 6oz sugar, 6oz butter, 3 eggs and 6oz SR flour. The eggs weight with the shells on determines the amount of the other ingredients – flour, butter and sugar. I weigh eggs in shells first. وکٹوریہ اسفنج کیک بنانے کا طریقہ For this recipe, you firstly need to weigh 3 large eggs (free range) in their shells.
This is a very old-fashioned recipe, but it does the job really wellHave you ever wanted to have a go at making a Victoria Sponge, but not known where to start? There are so many recipes out there, but it can be hard to know a foolproof one. According to tradition, a true Victoria Sponge is filled with raspberry jam only; no cream, not strawberry jam. Fear not. It went like this: Weigh your eggs (in the shell). One on a sat morning, one on sat afternoon. Useful if you are lucky enough to get non commercial eggs, which are very large or very small. Here's a very old-fashioned yet very effective recipe my family uses to make this classic cake. Also the Women’s Institute state that it should be decorated with a sprinkling of caster sugar only.Now we come to the cake mixture itself. As Summer approaches, GB re-ignites it’s love affair with afternoon tea parties, gingham tablecloths and cloudy lemonade are an added accessory. Need to practice my paper cutting skills…..The cake itself received good feedback. So, 8oz sugar, 8oz butter, 4 eggs and 8oz SR flour. The eggs weight with the shells on determines the amount of the other ingredients – flour, butter and sugar.
I made two cakes (4 sponges) and took them to separate “teas”. of egg in total, but it doesn't matter if you're a bit over or a bit under.
Whenever I make Victoria sponge I always start with the number of eggs I’m going to use and weigh the rest out in ounces. The Victoria Sponge, so named after Queen Victoria’s favourite afternoon treat. Put the soft (but not oily) butter into a large mixing bowl or the bowl of a food-mixer … The purpose of this bake was to try the ” weighing method”.My next little trial was a flashback to times gone by..This, unfortunately, did not work out so good. I was told that the sponge was moist, soft, buttery but not greasy…Fill in your details below or click an icon to log in: The brief was simple…. Victoria Sponge – weigh the eggs method.
To update it, weigh the eggs and use the weight of the eggs to weigh out the correct amount of margarine or butter, caster sugar and flour. Having only ever used the tried and tested Nigella Domestic Goddess recipe, this seemed to me to be simple, exciting alternative, for those moments when the mind goes blank, or you are without a recipe book or internet access.I know, no frills were stipulated but i was excited to use for the first time some mini Victoria Sandwich tins i was given by my Mum this Christmas, so I hope i am forgiven for what i have produced.Wanted to go back to basics and bake a simple Victoria Sponge. As long as the other ingredients weigh the same as the eggs in their shells, everything should work perfectly. a simple victoria sponge, no frills, no flavours, just a simple sponge but with one stipulation….
Weigh eggs in shells, then twice that weight in each of flour, sugar and butter.