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Konditor And Cook Victoria Sponge Recipe

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Konditor & Cook Bakery, London A Blog Voyage
Konditor & Cook Bakery, London A Blog Voyage from www.ablogvoyage.com

Description

When it comes to classic British baking, the Victoria sponge is a timeless favorite. A simple sponge cake made from butter, sugar, eggs, and flour, it is a light and fluffy treat that is perfect for afternoon tea or as a delicious dessert. Konditor and Cook, a British bakery chain, offer their own take on this classic recipe. Their Victoria sponge recipe is fluffy and moist and full of a sweet, fruity flavor. It is sure to be a crowd-pleaser!

Konditor and Cook’s Victoria sponge recipe is a classic example of how simple ingredients can be transformed into a delicious treat. The sponges are made with butter and sugar, and are light and fluffy. They are filled with a sweet and fruity jam, and then topped with a thick layer of whipped cream. The final result is a light and airy cake, with a sweet and fruity flavor that is sure to please.

Ingredients

For the cake:

  • 250g softened butter
  • 250g caster sugar
  • 4 large eggs
  • 250g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the filling:

  • 100g raspberry jam
  • 200ml double cream

Instructions

1. Preheat the oven to 180°C/350°F and grease two 20cm/8-inch round cake tins.

2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Sift in the flour and baking powder, and fold in gently. Add the vanilla extract and mix until combined.

4. Divide the batter between the two cake tins, and spread evenly. Bake for 25–30 minutes, until golden and a skewer inserted in the centre comes out clean.

5. Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.

6. To assemble the cake, spread the raspberry jam over one of the sponges. Whip the cream until it forms soft peaks, then spread over the jam. Place the second sponge on top.

Equipment

  • 2 x 20cm/8-inch round cake tins
  • Mixing bowl
  • Whisk
  • Sieve
  • Wire rack

Notes

This cake can be served as it is, or with a dusting of icing sugar. It can also be served with a dollop of cream, or topped with fresh fruit. If you’re looking for a more indulgent treat, you could also top the cake with a layer of buttercream.

Nutrition

This recipe makes one large cake, which serves 10-12 portions. Per portion, the cake contains:

  • 192 calories
  • 10g fat
  • 23g carbohydrate
  • 3g protein

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