PBJ VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, baking powder, milk, butter, eggs, strawberry jam, icing sugar, butter, icing sugar, peanut butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
- Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
- Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
- To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
- Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
- Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
- Place the jam covered sponge on top of the peanut butter covered sponge.
- Sprinkle cake with icing sugar.
- Enjoy!
Nutrition Facts : Calories 567 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 1 gram, Protein 8 grams, Sugar 36 grams
CLASSIC VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar
Provided by Mabel Gilder
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
- Bake for 20 minutes or until cooked through and fluffy.
- To make buttercream, cream together icing sugar and butter and mix well.
- Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.
Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams
MINI VICTORIA SPONGES RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, butter, baking powder, eggs, strawberry jam, whipped cream, icing sugar
Provided by Matthew Cullum
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 160°C (325˚F).
- Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
- Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
- Bake for 25 minutes until golden and springy. Allow to cool.
- Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
- Place the top half back on and sprinkle with icing sugar.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
BRITISH VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: all purpose flour, butter, caster sugar, baking powder, baking soda, medium egg, salt, vanilla extract, double whipping cream, caster sugar, strawberry jam
Provided by Lydia Mckindley
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter and sugar together. Then, add in the egg and the vanilla extract and beat.
- In a separate bowl add the flour, baking soda, bicarb of soda and the salt and whisk.
- When done, line two cake tins with parchment paper and evenly fill the tins.
- Bake at 350°F for 15 - 20 minutes or until golden brown.
- Cool cakes for 10-15 minutes on a wire rack. During this time, whisk the double whipping cream and sugar together for 2-3 minutes until soft but stiff peaks form.
- Spread cream, then jam, on the bottom cake once cooled, then top with the second sponge cake.
- If desired, top with a dusting of icing sugar and fresh strawberries.
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