Queen Victoria sponge cake with cream cheese

Reviews (2)

24

Prepared by: Boris

01/01/2013 Cooking time: 55 min

Victoria sponge cake is a classic English sponge cake, the pride of local confectioners. Very tasty baked goods if you do everything correctly from a culinary point of view. I am sharing a competent recipe.

Description of preparation:

I was never a big fan of sponge cakes... until I tried a Victoria sponge cake.
From now on, in our family, Victoria sponge cake is the number one baked product, loved by everyone, desired and never boring. By the way, Victoria sponge cake is generally baked in one large piece, but we prefer to make small, portioned sponge cakes - it’s easier to serve and looks more beautiful. Although no one is stopping you from preparing an ordinary, traditional Victoria sponge cake using the same recipe. Purpose: For children / For dessert / For a holiday table Main ingredient: Dairy products / Milk / Dough / Butter Dish: Baking / Biscuit Geography of cuisine: English

Queen Victoria Sponge Recipe:

Dough: Beat butter and sugar with a mixer for 5-7 minutes.

Add eggs one at a time, beat for 1 minute each time.

Combine flour with baking powder and add portions to the egg-butter mixture.

Add lemon zest and vanilla extract.

Grease a baking dish with oil, sprinkle with flour, and place baking paper on the bottom. You can use a 16 or 20cm mold.

Pour half the dough into the mold, bake at 190 C for 30 minutes, check for readiness with a skewer.

Remove the finished cakes and cool on a wire rack.

Wrap the cakes in cling film and leave in the refrigerator for half an hour, or overnight.

While the cakes are cooling, prepare the cream. It is very important here to weigh all the ingredients on a scale, otherwise you may end up with too thin or thick cream. Beat soft butter at room temperature with powdered sugar for 5-7 minutes. Add cheese, beat for another 5 minutes. Fill a pastry syringe with cream and place in the refrigerator.

How to make Victoria sponge cake

In a bowl, mix sugar, 200 gr. butter, eggs, flour, soda, milk and baking powder. Beat with a mixer until smooth.

Fill the baking molds with the resulting dough.

Bake for 6-8 minutes in an oven preheated to 190 degrees.

Now let's make the filling for our biscuits. To do this, beat the remaining butter and powdered sugar until smooth and fluffy.

Cut each biscuit in half (crosswise).

Time to collect our biscuits. Take half a sponge cake, spread a little whipped cream mixture and a little raspberry jam on it. Using the principle of a sandwich, we cover this with the second half of the biscuit.

Sprinkle with powdered sugar, garnish with fresh raspberries and serve. Bon appetit!

Queen Victoria's Cake Classic Recipe Queen Victoria's Cake

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Rating: 4.0; Votes: 1 A classic English dessert - Queen Victoria sponge cake. Served with whipped cream and strawberries. Jamie Oliver's recipe Diameter 20 cm 200 g flour 1.5 tsp baking powder 200 g butter 200 g sugar 4 eggs vanilla extract/zest 250 g heavy cream 1 tbsp caster sugar 100 g strawberry jam strawberry Recipe 200 g of flour 1. 5 teaspoon baking powder 200 gr of butter 200 g of sugar 4 eggs Vanilla extract / peel 250 g cream 1 tbsp sugar powder 100 g of strawberry jam Strawberry Date: 2019-08-12

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Comments and reviews: 10

Nata Isakova I would like to add a second comment (after cooking. The sponge cake turned out to be very tender and delicious. Especially due to the presence of orange zest. I now think that it is necessary here; it went well in the cake with curd cream and strawberry compote. It just doesn’t hold its shape very well (too everything is soft. Either make a small cake, or like Yulia with light cream and a strawberry layer. Thank you very much for the recipe. I’ll put it in my piggy bank.

Natasha Shulikina, hello, thank you for the recipe, I saw it today, I baked it today) everything was delicious, but there was a small drawback, maybe you know why - the cakes inside were not baked enough (compacted in the center) although I baked for longer than 20 minutes (about 40, in a tin of 16 cm and the cake is only 1 cm high. 5-2 cm, that is, it had to be baked a hundred times) the toothpick came out dry. added lemon zest to the dough and reduced the amount of ingredients by 0.75 (150g total and 3ya)

Dasha is brave, yes, I absolutely don’t care who copies whom, or anything else, everyone is supper, everyone has their own techniques, and everyone tells differently, if you want to do it differently, do it, share these cakes, even stand on your head, I and I love this channel and tortillas and I’m a cake maker, Milana, if I don’t like it, I won’t say anything, and I won’t spill dirt that’s not in my house, so to speak, and I wish everyone, continue to create Yulenka, everything is great with you) you’re great

Lyudmila Sorokina One day, while looking at Interiors magazine, I saw a photograph of a living room decorated in the English style. There was a tea table with English porcelain, and these same biscuits, but in portions, were laid out on plates. It looked so attractive in the photo that I wanted to take a closer look at what the British eat at afternoon tea. You, Julia, turned out great That same English sponge cake Thank you

Yulia Struzhko Yulichka, I am your fan, you are so smart, everything I make according to your recipes is all incredibly delicious, thank you very much for this, tell me, do you often put fresh berries and fruits in the cake? After all, many people write that the shelf life of such a cake is no more than 7 hours, but I don’t know. I always did everything fine before. Now I’ve read it and don’t want to put it down, although it’s very tasty

Olga Petrovna What difference does it make who repeats and who doesn’t Everything in life repeats itself) on the contrary, I’m interested to see Yulia’s method of cooking) such a channel is light - you can’t say it any other way Previously, you couldn’t find a recipe during the day with a fire, or they’ll write one that you can cook a pancake , not cake, thank you for your work

Masha Lapcheva I really love your videos, I have already prepared a lot of recipes, I really like the quality of the videos and the music, and as you say, the videos are not long and are all to the point, without unnecessary hours-long chatter. please tell me, if you make a sponge cake like this and put cherries in it, should it work out as expected?

Kanareyka Rey I notice a trend that videos are released first on one channel, and then you have exactly the same one) Even if this is not a coincidence, I still really like it, because I love both channels, and it’s very interesting to find out some nuances, and yet everyone does it differently

Tatyana Lee I'm surprised at people. I have never been able to bake cakes before, but now after your videos, my family is just waiting for some event to try a new dessert from my mother) thank you very much. And the most important thing is that everything is simple and accessible. Keep it up)

Svetlana Spitsyna Thank you, your beautiful, delicious recipes are inspiring. Please tell me, is it possible to cut each of these cakes into 2 more cakes to get a total of 4 cakes? Or will it crumble due to too much oil? Thank you

How to cook “Queen Victoria Sponge Cake” step by step with photos at home

To prepare, we need butter, chicken eggs, sugar, wheat flour, lemon zest, vanillin, baking powder, powdered sugar, curd cheese, raspberry jam, raspberries.

In a bowl, combine softened butter, vanillin and sugar. Beat with a mixer for 5 minutes.

Then add chicken eggs 1 at a time, after each addition beat for about 1 more minute.

Add lemon zest and beat with mixer again.

In a separate bowl, combine flour and baking powder and mix. Then, in small portions, add the sifted flour to the future dough.

The dough is ready, the consistency is quite thick.

Queen Victoria's Butter Sponge Cake

What do you need:

• sugar - 250 g;
• premium butter - 350 g;
• flour - 250 g;
• four eggs of category C1;
• baking powder - 1 tsp;
• vanilla;
• lemon zest - 1 tbsp. l.;
• medium fat cream - 200 g;
• powdered sugar - 30 g;
• raspberry jam;
• raspberry berries.

Cooking:

1. Mix first 7 ingredients. Knead the dough.
2. Grease the mold with oil, line with paper and lay out the dough.
3. Bake at 190 degrees for about a quarter of an hour.
4. As soon as the pastry begins to brown, check the readiness with a splinter.
5. Remove and let cool.
6. Prepare the cream - beat the cream and powder.
7. Cut the cooled biscuit in half.
8. Spread the cooled cakes with berry jam.
9. Place buttercream and a few raspberries in a 1 cm layer.
10. Cover one cake with another and completely grease the surface and sides with the remaining cream.
11. Decorate with raspberries.

Look up the royal sponge cake, it is said that it (Victoria Sponge Cake) was the Queen's favorite throughout her reign. As in those days, it is now prepared using equal parts of flour, butter and sugar, plus eggs. And to this day, Victoria sponge cake is wildly popular in many tea establishments in England. The ingredients are as simple as the cooking and assembly process itself, if you want a beautiful, tasty, amazingly textured cake, then this recipe is for you. In the classic version, only jam was used for the layer, but in modern ones creams are also allowed. The most popular is whipped cream. I used cheese cream, which is thicker. For the most wonderful recipe for my treasure trove of favorites, thanks to Andrey (andychef.ru). Let's get started) We will need:
For the cake layers:

• Butter - 250 gr.
• Sugar - 250 gr.
• Flour - 250 gr.
• Baking powder - 8 gr.
• Eggs - 4 pcs.
• Lemon zest
• Vanilla extract - 2 tsp.
• Strawberry

For cream:

• Curd cheese - 340 gr.
• Butter - 115 gr.
• Powdered sugar - 100 gr.
• Vanilla extract - 2 tsp

Preparation:
So, everything is very simple. Mix sugar and butter at room temperature in a bowl. Beat well with a mixer, about 5 minutes. Then add all the eggs one at a time, beat for another minute after each addition. Combine the flour and baking powder in a separate bowl with a whisk until they are well combined. And add small portions to the future dough. Grate the lemon zest and add it to the dough along with vanilla extract. Grease a baking dish with butter and sprinkle with flour, shake out excess. Place parchment on the bottom. This will make it easier to remove future cakes. Lay out half the dough and smooth it with a spatula; you can bake it in one layer and then cut it. The dough should be thick, don't be alarmed. Bake at 190 degrees for 20-25 minutes; if you bake with one layer, the baking time will increase. Here, look, as soon as the top begins to brown (it’s just starting to turn golden), check with a skewer. Don't overexpose it. The shortbread may have a small dome on top. Remove from oven and let stand on a rack for 5 minutes. Next, remove the cake and turn it over. Let it cool completely. In general, as soon as the cakes have cooled, they can be coated and assembled. Now the layer. Take 10-15 strawberries, remove the stems and cut them thinly. You can replace it with raspberries (no need to cut them). And 3-4 tablespoons of good jam (strawberry or raspberry, depending on the berry used). Microwave the jam for 30 seconds until it becomes liquid. Stir in berries and jam and spread on bottom crust. While the jam is liquid, it will soak the cakes a little (just a little), and then it will set and hold its shape and the cakes well. In the original recipe, we simply place the second cake layer on top and sprinkle with powder. You can add whipped cream. I used cream, mix all the ingredients until smooth, the butter should be at room temperature, and the cream cheese, on the contrary, should be straight out of the refrigerator, knead for 5-7 minutes. To prevent the cake from floating, apply a mound of jam mixture in the center, let it not reach the edge of the cake by 1-2 cm. After 5-10 minutes, carefully place the cream/cream on top and cover with the second cake, press down lightly so that the layer comes out a little. Sprinkle with powdered sugar. And you can drink tea and treat your guests) have a nice tea party)

Good day! I’m with you again, the host of the recipes section from Viki Cakes – Victoria Azarova. We met at the recipe. I hope you liked them and everything worked out for you! Today I want to continue the sweet theme and suggest making the luxurious and famous Queen Victoria sponge cake. At home, you can easily prepare a royal sponge cake for your family or yourself, since the recipe will not be quite complicated.