Michael C's Victoria Sponge Cake
Michael C's Victoria Sponge Cake

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, michael c's victoria sponge cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Michael C's Victoria Sponge Cake is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Michael C's Victoria Sponge Cake is something that I’ve loved my whole life.

The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. It seems the whole nation has gone crazy for baking traditional British cakes and buns, with the classic Victoria sponge cake right at the top of the list.

To get started with this particular recipe, we have to prepare a few components. You can have michael c's victoria sponge cake using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Michael C's Victoria Sponge Cake:
  1. Make ready 8 oz Butter
  2. Make ready 8 oz Caster Sugar
  3. Prepare 4 large Eggs
  4. Make ready 1/2 tsp Vanilla Essence
  5. Get 9 oz Self-Raising Flour
  6. Get 1/2 tbsp Milk

Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner. Also know as Victoria Sandwich and Victorian Cake. No matter, because in the subsequent century and a half, we've had plenty of time to perfect it.

Instructions to make Michael C's Victoria Sponge Cake:
  1. Preheat the oven to 160°C/325°F.
  2. Line and grease two 8 inch or 7 1/2 inch sandwich cake tins.
  3. Cream the butter until light and fluffy then add in the sugar.
  4. Beat in the vanilla.
  5. Fold in the flour using a large metal spoon.
  6. Add enough milk to give a soft dropping consistency.
  7. Divide the mixture between the two cake tins.
  8. Bake for 25 minutes.
  9. Transfer to a wire wrack to cool.
  10. VARIATIONS!! Chocolate; replace vanilla with a teaspoon of cocoa mixed with a teaspoon of water. Coffee; replace vanilla with a teaspoon of coffee mixed with a teaspoon of water. Orange; replace vanilla with the grated rind of 1 orange. Lemon; replace vanilla with the grated rind of 1 lemon.

Indeed, the Women's Institute (WI) has elevated Victoria sandwich-making to an art form: a rosette can be won or lost with a wantonly loose crumb. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. And Queen Victoria, an afternoon tea aficionado, was apparently particularly fond of it. Its popularity also stems from its simplicity. It is a ratio cake: eggs, weighed in.

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