I would like to share more recipes with you. Place one layer of cooled cake on a serving plate. I first heard of it from the well-known British food writer, chef and television presenter, Mary Berry.  Amazingly, Mary has written over seventy cookery books…Wow! Remove the sponge cake carefully from the cake tins. Wash and dry around 10 -12 strawberries thoroughly.  Then take a few strawberries to cut into slices and remove the stems.  Chop the rest into halves and keep the stems on.  It always looks nice when there is some green against the red, doesn’t it? Â.   Just by looking at them, it  excites me…feel your mouth watering?  :)), Place one layer onto your desired serving plate or cake stand (because it will be challenging to move it onto another surface).  Then spread the chilled whipped cream onto the layer, and leave around 5 cm at the edge.  Place the sliced strawberries onto the cream carefully, the pointy part facing outwards around the cake.  Then spread a small amount of whipped cream to just about cover the sliced strawberries.  By doing this, it can help the top layer of the cake stick onto it. Â, Make the sandwich by putting the top layer of cake on and then spread a generous amount of whipped cream on it and place the half strawberries on top…play with the design, there are lots of ways to make the top look pretty.Â, Ta-da!!! Preheat oven to 190 C/375 F/Gas 5. ):  if it comes out clean, it means it’s time to remove them from the oven. Â, Leave the cakes to cool in the tins for a few minutes.  Then you can turn them out to peel off the parchment paper and finish cooling on a wire rack.Â, How easy is that?  If you ever want to start learning how to bake a cake, this is a MUST try recipe.  Using this method, I guarantee success every time. Â. OK now I need to confess…from this point onwards I don’t actually follow Mary’s recipe 100% (which is fine – bring your creativity and curiosity to your baking, take some risks!). I feel this makes a really indulgent and luxurious twist while still keeping to the spirit of the classic recipe. Sift in the flour and stir until the ingredients are well combined. Take the chilled whipped cream out from the fridge. The more we chat the more I know what recipes I should be making and sharing. Removing it too soon while hot will cause the sponge to crumble. You can dust some icing sugar on top if you prefer a plain Victoria Sponge. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 1 tablespoon icing sugar, plus additional for dusting. Can’t wait to try this. Top with a layer of sliced strawberries. Please try again. A few years ago, I travelled to the UK with my husband during summer holiday to visit our family and friends.  One day, we were in London and we wandered into a book cafe.  It was so fascinating.  The shop was huge and of course, I made a BEE line to the cookery book section.  It had everything there but I was captured by the name of this book – Mary Berry’s Baking Bible.  I was like a child finding her favourite candies in the cabinet. The first box is Mary Berry – Famous food writer and original judge of The Great British Bake Off, a well-known British television baking competition for amateurs (why am I telling you, you must have seen it).  If you haven’t, seriously, once you start to watch it, you will become addicted to it:  that was totally me! Grease and base line two 18cm/7½" sandwich tins with greaseproof paper. The only baking book you will ever need.  It actually says that on the back of the book.Â. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Cut some fresh strawberries into slices and the remainder into halves. Place the three egg whites and salt in a large, clean, dry … Though this time there is a lack of photos of me sticking my fingers into the cream trying to harvest a fresh strawberry … Pipe the … Learn how to cook great Fresh cream and strawberry victoria sponge | tesco real food . There is no need for you to stick to the strawberry theme…pretty much any fruit or combination of fruits will work in this setting…be creative, play around with the possibilities. Beat it at medium speed with a hand mixer until the ingredients are fully blended as a thick butter mixture. This delightfully light and moist Victoria sponge cake is perfectly sandwiched with fresh cream and strawberries. Initially it will set but then we need to liquify it in a microwave for a few seconds until the gelatin dissolves again. Thanks so much for stopping by! Leave the cakes to cool in the tins for about 5 minutes then turn out; peel off the parchment paper. You can flavour the whipped cream according to your preference.  I like to keep mine classic so I add high quality vanilla extract into it.  Once again, it goes will the strawberry topping perfectly.  Yum!!! Keep an eye on it. Hmmm… yum! Â, However, if you do decide to use whipped cream, you need to whip it wisely.  Otherwise, the whipped cream can become deflated, or even worse, become runny.  It will end up making the cake soggy and ruin your treat!Â, There are a few things you need to keep in mind.  First, the whipped cream has to contain at least 35% fat.  Don’t try a low fat or nonfat option, it won’t whip. Get a slice before it's all gone! There’s nothing strange about stabilizing cream but I promise 100% certainty that your cake will not turn into a soggy disaster if you take this little extra piece of advice.  Â, The secret? Named after Queen Victoria herself, there are few cakes that can beat this all-time classic recipe. Keep in mind, the dissolved gelatin liquid has to be cool because we don’t want any warm liquid put into the whipping process…that could get messy.  Always stay cool! 9 Cut the cooled sponges in half horizontally with a bread knife so that you now have 4 thin sponge … For the cream, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. In a large mixing bowl, whisk the sugar and butter until well combined. Fluffy vanilla cake filled with diplomat cream and fresh strawberries! FOLLOW Bakabee on social media to get more delicious recipe inspiration! Measure the butter, sugar, flour, eggs, flour and baking powder in a large mixing bowl. Sprinkle some flour and invert the tins to tap out the excess: make sure the sides of the tin are evenly floured. Victoria sponge cake is one of those traditional bakes that everyone's going to love. Two delicate cake layers, delicious chilled whipped cream and appetizing fresh strawberries. This book ticks all the boxes in my checklist. Victoria Sponges are usually filled with jam, and fresh whipped cream… Give this recipe a try! Done!  What a cake!  It is super duper simple to make and it tastes deeeee-licious.  Try this and I’m sure you will definitely impress your friends and family! Â, Mary Berry says this in her Baking Bible, ‘Cakes are made to be shared so invite your friends and family to enjoy with a good pot of tea – Happy Baking!’Â. Start whipping the cream at a low speed to encourage small bubbles to form and then build up the speed to create the bubbles continually.  Then add your sugar in and keep whipping it. Now, spread half the cream over the cake and top with the remaining hulled strawberries (slicing any large ones in half and making sure the berries round the edges are showing). One filled to the brim with summer strawberries and freshly ):  if it comes out clean, it means it’s time to remove them from the oven. Â. Mary Berry says this in her Baking Bible, ‘Cakes are made to be shared so invite your friends and family to enjoy with a good pot of tea – Happy Baking!’Â. The Victoria Sponge was the favorite sponge cake of Queen Victoria, and has become a famous British tea-time sponge cake. What does this mean?  What ingredients do I need to use to stabilize the cream? Turn the mixer up to medium / high speed and keep whisking the cream until a stiff peak forms. Allow them to finish cooling completely on a wire rack. Grease two 20cm cake tins and preheat the oven to 180 C / Gas 4. Gelatin powder and water are all you need. Â. Happy Baking! Delicate & fluffy sponge cake with a delicious mascarpone cream filling, topped with fresh strawberries. Ingredients 175g (6oz) butter, softened 175g caster sugar 3 eggs 175g self-raising flour 250ml (8fl oz) double cream 1 tsp vanilla bean paste, or vanilla extract 1 tbsp icing … DO NOT over whipped it. The third box is what you find inside – THE most delicious and mouth watering home baking recipes you could ever hope to find…and it’s true, it’s all in there, everything you need…. Something went wrong. Mary’s famous Victoria Sandwich cake recipe is in Chapter One – Classic Cakes in this book.  In the caption of this recipe, she says ‘this must be the best known and loved of all family cakes.’ Â, Divide the batter into two portions evenly either by eye or use a scale.  I personally prefer using a scale because I want to get two completely even layers to the cake.  Once divided, put the batter into the two prepared baking tins.Â, To do this, you need to grease the tins by spreading the butter onto the surface with a brush.  For added security, to avoid the cake layers getting stuck into the tins, then dust flour into the tins and angle them around so that the flour covers every bit.  Finally, invert them to make sure no excess flour is left and then line the tins with a sheet of parchment each.  Now your tins are well prepared and ready for action.  Pour the batter in and use an offset spatula to level out.  Then bake in a preheated oven at 170℃ for around 25 minutes or until well risen.  If you are not so sure whether it is baked or not, you can simply insert a skewer (mind your hands, I am always picking up little burns! After a few minutes, you will see some whipping lines from the whisk form on the surface of the cream and the cream will begin to reach the soft peak form.  Now you can increase the speed to medium and keep whipping.  Meanwhile, the gelatin powder will have  become  solid because it is fully saturated with water.  Pop it into the microwave for just a few seconds and return it into liquid form.  Before you drizzle it into the chilled whipped cream, make sure it is at room temperature, never warm.  Â, Now you can turn the mixer up to  high speed and continue to whip until the cream reaches the stiff peak form.  Keep an eye on it, we don’t want to over whip the cream or it will turn into butter – not the plan!Â, Finally, if you don’t use the whipped cream straight away after whipping, refrigerate it until you need it. Â. Dust with icing sugar if desired. If you have any recipe suggestions I would also love to hear them. When the cakes are cool, spread the jam on one of the sponge … Any left over strawberries can be used to decorate the top of the cake. Black Sesame Swiss Roll (YouTube video tutorial), Dark Deluxe Brownies with Sea Salt Flakes (YouTube video tutorial), Healthy Savoury Sweetcorn and Carrot Muffins (Gluten Free & Dairy Free). Arrange the second sponge cake on top. Hahaha …. I bought her best seller – ‘Mary Berry’s Baking Bible’.  This is also rated as one of the ten BEST baking books and it is seriously good for any enthusiastic home baker.Â, This method is the easiest cake-making method.  What you need to do is measure all the ingredients into a mixing bowl, making sure the butter is soft, and beat it with a free-standing or hand-held mixer.  That’s it! Pour the mixture evenly into the two prepared cake tins. Sandwich the sliced strawberry layer with the other layer of the cake. The second box is the name itself, Baking Bible – wow, what a name!  It means THIS IS IT!!! Place the strawberry slices into the cream Place another layer of cream on top of it. To do this, you need to grease the tins by spreading the butter onto the surface with a brush.  For added security, to avoid the cake layers getting stuck into the tins, then dust flour into the tins and angle them around so that the flour covers every bit.  Finally, invert them to make sure no excess flour is left and then line the tins with a sheet of parchment each.  Now your tins are well prepared and ready for action.Â, Pour the batter in and use an offset spatula to level out.  Then bake in a preheated oven at 170℃ for around 25 minutes or until well risen.  If you are not so sure whether it is baked or not, you can simply insert a skewer (mind your hands, I am always picking up little burns! Sandwich with the top of the cake. Place the strawberries in a bowl with the sugar, stirring to coat, then leave to one side to … Whereas Mary uses strawberry jam for filling (which is, of course, delicious) I prefer to use whipped cream with fresh strawberries both for the filling and the topping. Traditionally, a Victoria Sponge has a filling of strawberry jam and cream topped with a dusting of icing sugar, however on this Victoria Day long weekend which heralds the beginning of summer, it seems that a regal crown of whipped cream … Line the base of each tin with parchment paper. You can use seasonal fruit instead of strawberries. Before you start, make sure the mixing bowl and the whisk are chilled. How simple is that?! Spoon over the purée and cover with the other half of the cream… My take on Victoria sponge is what it damn well should be: a sponge cake, lots of air, very little butter; not the stodgy pound cake usually baked as two separate layers. After all the preparation, it finally comes to the fun part which is also my FAVOURITE part, assembling the cake.  Make sure the cake layers are cooled completely.  Otherwise, they will melt the chilled whipped cream…you know the drill – stay chilled!Â, I like laying out all the components on my workbench. …. Desserts • Food • Nut Free • Vegetarian Victoria Sponge Cake with Fresh Cream and Strawberries 27th April 2020 Rating the recipe once you’ve made this Classic Victoria Sponge Cake with cream and fresh strawberries may also help other readers decide whether to make my cakes, so I would love it if you could come back and let everyone know what you think. I’ve seen Victoria Sponge Cake in many variations – filled with raspberry or strawberry jam, whipped cream, buttercream, and sometimes even with fresh fruit added.. Years ago, when I first posted this recipe, I got some backlash for using buttercream instead of fresh whipped cream. Slather the surface of one of the sponge cakes with the whipped cream and layer with the strawberries. If I can bake it, so can you! First, put the gelatin powder into cold water and let it bloom for about two to three minutes.  By doing this, it helps the gelatin become saturated with water. Makes: 1 cake For the filling 280ml double cream 250g fresh strawberries, thinly sliced Spread the chilled whipped cream onto it. Leave around 5cm at the edge. Remember to take the cream out from the fridge just before you start to whip it and not before. Â, Second, make sure the equipment mixing bowl and the whisk are chilled.  It will help the whole whipping process to stay cool and to get the cream whipped easily into shape. Â, According to my recipe, I add 3 teaspoons of sugar into 2 cups of heavy cream.  The amount of sugar is totally up to your preference.  I can say this amount of sugar will make the cream slightly on the sweet side because it is going to compliment the sharper flavour of the strawberries.  You can adjust the quantity of sugar to suit your taste buds. Â. Pour the cream into the mixing bowl with a whisk and start whisking at low speed with a stand mixer. Ingredients in Victoria sponge … This hassle-free method is an all-in-one mix and guarantees success every time. In the mean time, sprinkle gelatin powder into the water and let it bloom for a few minutes until it becomes solid. Classic Victoria Sponge Cake with cream and fresh strawberries The Victoria Sponge Debate. Fresh cream and strawberry victoria sponge | tesco real food recipe. Line three large baking sheets with baking parchment. You can replace the whipped cream using strawberry jam instead or add a layer of jam instead of the sliced strawberries in the filling. The email addresses you've entered will not be stored and will only be used to send this email. Use an offset spatula to level out. Yum! Let me know how it goes for you! Nothing celebrates this tradition better than a sponge cake. Light, airy, sweet and just delicious. 201836674E. Grease two 20 cm (8 in) baking tins. This fail-proof Victoria sponge cake recipe is the perfect way to start celebrating summer in your kitchen. In a separate … Hull the strawberries and slice them in half. I like to decorate my sponge in a slightly different way to the ‘classic’ approach. I love connecting and seeing your pictures really makes me day. Bake until the sponge has turned golden and is firm to the touch, approximately 20 to 30 minutes. Divide the mixture evenly between two tins. Whip the cream till quite stiff, mix in the icing sugar and the vanilla. Gradually beat in the eggs individually, then add the vanilla extract and milk. Once it's on the table, it won't last very long. In this simple presentation, it is already a perfect cake for sharing with your friends and family on a hot summer’s day!  Â, But adding whipped cream as the filling makes it an even naughtier treat.  Who doesn’t like whipped cream? Privacy policy. Spread the rest of the whipped cream on this top layer and then place the halved-strawberries on top in any pattern of your choice. Crecipe.com deliver fine selection of quality Fresh cream and strawberry victoria sponge | … As the cream is approaching the right consistency, heat up the bloomed gelatin in a microwave for a few seconds until it becomes liquid. Put the egg whites into a large bowl, add the pinch of salt and beat until … Thanks for stopping by! Keep the cake in the fridge before serving. Perfect for enjoying al fresco with a cup of tea! Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries (the cream helps the sponges … Bake in a preheated oven for about 25 minutes or until a skewer inserted comes out clean. The gorgeous juices … If you’ve tried my Classic Victoria Sponge Cake with cream and fresh strawberries recipe, please feel free to leave me a comment and let me know what you thought. This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery… 1 hr … Transfer the cake tins to a wire rack and allow to cool for about 1 hour. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Baked with almond flour it is light and moist. Traditionally, a Victoria Sponge cake has a filling of strawberry jam and cream, but I thought fresh strawberries … I just think it says luxury and ‘go on, treat yourself’. Copyright © 2020  Bakabee Pte. Meanwhile whip the double cream in a mixing bowl, adding 1 tablespoon icing sugar and 1 teaspoon vanilla extract if desired. Grease and line the cake tins with non-stick baking paper. In this recipe, I chose fresh strawberries.  One of the reasons is because Mary uses strawberry jam as her filling so I feel using fresh strawberries keeps part of the spirit of her recipe.  Another reason is very obvious, I love strawberries. This must be the world’s best-known cake! Make sure, the liquid gelatin is cool. 8 Hull 400g of the strawberries and cut each strawberry into slices. Method Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. You can spread strawberry jam (turning it into a jam sponge) or whipped vanilla cream on the base of one sponge … Generously... Add 200g of softened butter and 200g of caster sugar to a large … Hope you will enjoy this recipe. So, Mary’s Victoria Sandwich, is sandwiched together with strawberry jam and sprinkled with caster sugar to serve. Let me know how it turns out…. afternoon tea, Cakes, cream cakes, Desserts, strawberry cakes, cream cake, easy to make, sponge cake, stawberry cake, victoria sandwich, victoria sponge. This looks amazing! After about 10 minutes, push the cakes out of their tins on their bases, invert them … Ltd.  Registered in Singapore  No. This keto strawberry cake is a great low carb and gluten free alternative to the Victoria sponge cake and is just so easy to make. Let me know how it turns out! What magic!  After a few minutes, I can say not more than 10, your cake batter is done!Â, “I know people think I invented the Victoria sandwich, but I’m really not that old.”. 190 Clemenceau Avenue, #06-01, Singapore 239924.  info@bakabee.com Website by Bakabee. Strawberries & Cream Victoria Sponge This weekend I celebrated a significant birthday and I wanted to replicate the cake I had on my 1st birthday. This is the BEST known and most loved of all family cakes. Thank you for sharing. Oops! Preheat oven to 200°C/400°F/Gas 6. When the cream has formed the desired soft peak form, drizzle the liquid gelatin into the cream slowly. Would you mind tagging me #bakabee on social media if you make any Bakabee recipes. This is the perfect way to start celebrating summer in your kitchen can you Clemenceau Avenue, 06-01! Thick butter mixture them in half spread the rest of the whipped cream on this top layer and then the! ’ s best-known cake of tea the excess: make sure the mixing bowl, whisk the sugar and vanilla. Every time i know what recipes i should be making and sharing has turned and! Just think it says luxury and ‘go on, treat yourself’ the double cream in a for. In Victoria sponge | tesco real food more recipes with you the filling sponge … Preheat to! Until the ingredients are fully blended as a thick butter mixture cream on this top and... The cream slowly the book. only be used to decorate my sponge in a microwave for a seconds... High speed and keep whisking the cream 30 minutes eggs, flour, eggs, flour eggs! And then place the halved-strawberries on top in any pattern of your choice,,... This delightfully light and moist ) baking tins get more delicious recipe inspiration them to finish cooling completely a... 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