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Victoria Secret
Preheat your oven to 350°F. Grease two 8" round cake pans. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Add the extracts, if you're using them. Add the flour, beating gently just until well combined.
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Victoria sponge cake was a favorite layer cake of Queen Victoria and has become a classic British cake served at afternoon tea and other celebrations. It's filled with strawberry jam and vanilla whipped cream. Dust powdered sugar over the top if you'd like. Recipe by Caroline Victoria Updated on January 4, 2024 Prep Time: 20 mins Cook Time: 20 mins
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1. In a medium bowl, sift the flour, baking powder, and salt together. 2. In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. 3. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally.
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Assemble the Victoria Sandwiches: Once cooled, slice each cake in half horizontally. Dollop or pipe the buttercream onto the cut side of each cake. Spoon or pipe about 1 tablespoon of raspberry jam on top of the buttercream on each cake. Place the top of each cake sandwich on top. Dust the tops with powdered sugar.
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Preheat oven to 350 F. Using a large bowl or stand mixer, add the flour, granulated sugar, eggs, and softened butter, and whisk at the highest speed so all the ingredients combine to form a light batter. Whisk for 4 to 5 minutes, and if you feel the batter needs to be looser, add 1 to 2 teaspoons of milk.
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Method. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix.
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Step 13. In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer.
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Happy Bakers, Fresh and Eggs, and Sifted Flour for the Perfect Sponge. Always sift the flour into the cake mixture, or mix the baking powder with the flour and then sift. Sifting adds air and thus lightness to a cake mixture. Use a cake flour if available; cake flour tends to be milled more finely, resulting in a lighter cake.
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Victoria Sponge Cake, Traditional British Afternoon Tea Cake. slightly adapted from Mrs. Beeton's recipe makes one 8″ cake please use a scale for best results! FULL PRINTABLE RECIPE BELOW. Ingredients. 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt).
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The Spruce Using a stand mixer, or electric hand mixer, mix together the eggs, superfine sugar, and sifted flour-baking soda mixture with the softened butter and margarine until completely combined. The mixture should be of a soft, dropping consistency.
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Add the flour (sifted), sugar, baking powder and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine. STEP 3. Add the cubed butter and beat together on low speed until the mixture resembles fine breadcrumbs.
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Pin by Mary Cabrera on Cakes & More Pt. 2 Victoria secret birthday
Adding scalded milk (with a temperature around 180°F) to the mixing bowl while beating on low speed cooks the eggs gently, strengthening their proteins, so the foam remains stable.
