Victoria Sponge Cake Recipe Demonstration - Joyofbaking.com
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- Опубликовано: 12 сен 2024
- Recipe here: www.joyofbakin... Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Victoria Sponge Cake.
This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. They say Queen Victoria was very fond of serving this cake at Afternoon Tea. Almost every British baking book I looked through has a recipe for this cake. The word "Sandwich" in "Victoria Sandwich" is referring to 'sandwiching' the two layers of cake with jam and sometimes whipped cream. Traditionally you decorate the top of the cake with just a sprinkling of caster or powdered sugar.
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There's a reason why after all these years I still come back to your channel, I have never had one of your recipies go wrong. Dunno how this happens when I've had so many misshaps with other sources but it's true!
Same here! I was unexperienced when I started baking ten years ago and I started with Stephanie’s red velvet cake that turned out delicious! Since then I keep coming back for other recipies and they all are great!
I think a big part of it is Stephanie's way of explaining everything in a lot of detail, but also in a simple way that everyone can understand. It's one thing to read a recipe online and try to follow the instructions; it's another to see an experienced baker and a great teacher show each step one by one and explain why each step is employed as well.
Your compliment are deserve to be like a lots like way a lot. Shout out, dude 🤩🤩🤩
Same here❤
She is the best ❤
Good morning, Stephanie. My mom was from England and she taught me this recipe 45 years ago when I was a child just starting to learn baking. I remember her teaching me the trick of the spoonful of flour going into the batter after the first egg, and how it keeps the batter from curdling. I remember her emphasizing to take the spoonful of flour from the already-weighed flour. You're a good teacher, Stephanie! (And then 10-year-old me asked my mom why it's called Victoria Sponge and I got a good 30-minute history lesson! Ha! Oh, my mom, how I miss her..... Anyway, thanks very much!)
Stefanie:I been interested in cooking for the last 45 years, watching selected cooks, you are one of the very best pastry making I ever watch, you are very informative, organize, honest, in giving the best technics in clear simple professional not boring talk.
Your the Queen of baking.... I was going through your website and thought, when will Victoria sponge cake be uploaded and here it is..... impressive!
Me too.....waiting for the Victoria Sponge Cake to be uploaded😙
It's so interesting how many different methods make many different cakes with many different qualities. It's also interesting how many times I can use "different" in a sentence. Thank you for your videos!
Thank you for giving the U.K. alternatives, I’ve been following your channel for years and I love that you convert everything for this lazy English lady xxxxxx
Loved this cake. It tasted so yummy by itself without the jam and whip cream. I do agree that your recipes are foolproof. Thanks for sharing 🙂
You are awesome! I am baking Victoria Sponge cakes for a British friend’s party and this has been the most helpful video! Thanks for sharing all your tips!!
Wonderful presentation of the method and terrific formula, as always. I always appreciate the rationale you give for each step and all the many alternatives you provide, too. Thank you!
Outstanding and creative - as always! I was thinking lemon curd long before you mentioned it. A wonderful, light, summer dessert. Bonus - you can make and freeze the cake layers and pull them out for unexpected company. Thank you for your warmth and sincerity in encouraging everyone to be creative.
Blackberries are nice with it too and so is passionfruit pulp added to the cream especially with a lemon flavoured cake .
I just made your cake. It was simply delicious. I think you’re right adding the milk makes it moister. Thank you for your advise.
Every Thursday afternoon here in The Netherlands is special for me because there will be a new cooking video from you. There is so much to learn from your show.
Thank you for explaining the difference between American and UK flour and sugar, I Love your Demonstrations. I have just retied at 78 and took up baking and I find your recipes fantastic a BIG THANK YOU.
You looked so happy the whole time ☺😍. I'd love to try this. Thank you Steph!
It's soo good to see again, I remember you are among those who started there RUclips channel when there were few people doing them, or should I say pioneer of baking. I love you recipes there easy, genuine and yummy. Sending you love and prayers. Thanksyou
Delicious. “kettle’s on, don’t forget to bring that cake”! 💐💐
You are beautiful. Watching you bake, hearing you talk makes me peaceful. Your channel is very colourful and makes me happy. God bless you. Thank you for the calming videos.
No, Stephanie, you can never have too much whipped cream. And that cake looked lovely!!
Hi there from the UK! I’ve just watched you make this all time favourite of my family. I started baking when I was at school (63 years ago) and this was the very first thing that I baked. The recipe then included a tablespoon of tepid water to lighten the mixture rather than milk. I still make it this way, I’m not criticising, far from it I’m just offering it up! I’ve only recently started watching and I’ve tried quite a few recipes and all were perfect. Thank you xxx 🇬🇧
Stephenie your the best . Very genuine and accurate with all your baking . I have turned out beautiful cakes just by following you . Thanks a ton for sharing.☺️
Thanks for the recipe, i just prepared the cake yesterday evening. My parents were impressed by my baking skills 😅
Thanks. 😊❤
Thank you for your recipes, you explain everything so well all the time and in all your videos, thank you for always telling the measurements in grams makes my life so much easier. I am Portuguese but I live in the UK. Thank you again, love your videos
Hi Steph I’ve made this with lemon curd & cream before & its delicious 😋 as you get the tang of the lemon curd,the fresh cream & beautiful cake. What’s not ‘to like’
Blackberries are nice also passionfruit is another that goes with with the lemon curd a lemon flavoured cake yummy too 🦘🦘🦘🦘🦘🦘
In the UK we also can buy what's called superfine or sponge flour which is self raising flour just more finely ground. I always use it for this type of cake. Another lovely cake from Stephanie x
I like how you don't like too sweet. I find western dessert tends to be very sweet. Love your recipes
I am a keen follower of all your recipes and all that I have tried came out good.. Both sweet and savory.. 😊
Y
I ageeed
Reference: in U.K. vanilla essence is a chemically produced artificial vanilla. We use the same term ‘vanilla extract’ for the superior vanilla.
Not a criticism, just for information. 😊
Thanks for the info.
I was going to write the same thing. 😁👍.
lol @ superior vanilla. I'm also UK based and I had this thought as I was watching. Thanks for clarity.
I'm constantly hearing Stepanie Jaworski salivating, in all her videos. I can't blame her, so am I!
Made this the other day for a birthday. Instead of jam I used a passionfruitcurd that I Made (according to your lemoncurd recipe) and added mango slices. The cake was buttery and rich but to dense for my liking. My guests loved it though!
Hi Stephanie This Is A Beautiful Victoria Sponge Cake Recipe And It Is Delicious I Use Apricot Jam Instead Of The Strawberry Jam But The Cake Itself Is Light Fluffy And The Texture Of The Cake Is Smooth And Delicious Thank You So Much For Sharing Your Beautiful Recipe And Beautiful Video @ Joy Of Baking 👍👍🍫🍫🎂🎂🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍🍦🍦🍨🍨🍫🍫🎂🎂🍰🍰👍👍❤️❤️ Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍦🍦🍨🍨🍫🍫🎂🎂🍰🍰👍👍❤️❤️
Joy, you're so right that adding the equal quantity of sugar will be too much. I've done that (equal quantity granulated sugar, as I didn't have the caster sugar) as per the different recipe, and ended up with way too sweet cake for me.
I really love what you always presents and also the way you presents. I wish i were around you helping and enjoying the moment you are so especial. 💐
I like the way you helpfully refer to English measurements, and the origin of the cake. Our favourite way is, as you suggest, use lemon curd, and cream, plus and the finely grated lemon rind in the cake mixture.
I am in love with everything you make.....you are incredibly gifted...God bless you.....❤️..... thanks for sharing your gift
Best baker, illustrator I have ever come across. Love all your recipes.!!
Thank you for breaking down the measurements in both cups and grams/ML! I see so many Europeans making this lately, Think I’m going to put this on my list for next week! Along with your lemon curd....sounds like it will be perfect😋
I just made this and it turned out perfect! So light and flavorfull. I used less sugar too. Thank you for this fail proof recipe
Hello miss 👋👋
I have been expected for a week!! This is so great!! I would like to try to bake it in no time.
Awesome as normal.
Love the fact you explain kilos and pounds so clearly.
Hello Dear👋
This recipe is awesome can’t wait to try it
Adoro seu canal e suas receitas!
Sigo aqui do Brasil sempre que posso.
Grata por compartilha-las!!
Thank you for mentioning the British self raising flour. I use it but still add a bit of baking powder. I feel it helps for the cake to rise better
It is such a joy to watch you, love you, you bring a smile on my face everytime you laugh 🤗❤️
Your recipes are good without sugar dusting.
Your baking has really increase my inspection for baking. Really appreciate you. Nice work you got all the way.
I have been following your recipes since 2018! They have been great ever since!
thank you once again, Stephanie, beautiful sponge cake looks sooo good, I will be making it tomorrow....thank you , your videos are really informative and easy to follow and they never fail, so I come back again and again...
Look forward to Thursdays to attempt another of your recipes. Thank you Stephanie for sharing.
I am a great fan of your channel and look forwards to your uploads. In the UK we use vanilla extract as the essence is just a chemical vanilla flavour. Before extract was readily available, we would store split vanilla pods in a jar with caster sugar. So the sugar would be flavoured, as vanilla pods were once an expensive commodity.
Hi,
I am an old fan of your channel and I just want to say thank you for you lemon cookies recipes.
It is my best ever cookies.
I was looking for tutorial to bake this cake, so was very pleased to come across your video! Thanks Stephanie :). Now I can bake this cake for my mother-in-law..
When watching British baking shows I would often get discouraged when they mentioned a good would be filled or covered with a jam. I really don't care for that jelly texture but once again I think you have swayed me to give this a try. It is a fine looking cake and I bet it taste great. Thanks for sharing your talents.
Looks yummy! Will try this for my family! Thanks for this recipe! Your follower from the Philippines❤️😊!
All the recipes that you share are just ❤️❤️❤️
Hi Stephanie , I found your channel a month ago.. You have moved me to give baking a try. With your recipes & tips, all turn out successful. So good feeling. Tq so much
Fyi, every weekend, I'll try 2 recipes. My family is so amazed as I'm not into cooking or baking before🤭
Great video and instruction! (In the UK, vanilla extract is the REAL thing - as in the US). The 'essence' is a cheap, chemical version which usually contains no vanilla at all. So UK AND US have Vanilla Extract for the best, authentic, original flavour (flavor!). I make my own vanilla extract at home - but it takes a whole year to mature! Yes, we Brits like to use Raspberry or Strawberry jam in the middle but it's also quite common (and tasty) to use apple sauce. The apple sauce and cream work well together.
Hi Stephanie. I found your recipes about two weeks.ago And enjoy your demonstrations. Also like your measurements I have made this sponge many times and always use the creaming method. I also use self-raising flour sifted and folded in to retain air. plus one teaspoon baking powder for a bigger rise greetings from the New Forest England
Looks delicious.... I always love your recipes... I have done a few of cakes receipes... All came out well... And BTW my kids also fan of yours.. .. They love to watch your vedios... They call u aunty joy😘😘
Me too!
This cake looks delicious!! Can’t wait to make this cake with my little girl.
IF YOU WANT CASTER SUGER,,,THEN JUST PUT GRANULATED SUGER IN YOU COFFEE GRINDER FOR A SHORT WHILE,,,IF YOU WANT ICEING SUGER THEN GRIND IT SOME MORE,,,,
lin twy or you could use your blender as well!
I just love your recipes... the way you explain them.. your recipe is just what you say in the videos... I just blindly follow your recipes. I made chocolate cupcakes with topping and yellow cupcakes with chocolate toppings. It was just yummyyy😋😋
Do you have a page in instagram?
This so delicious! I will give this a try! I love your recipes, your easy to follow! Thank you 🙏🏻
Hi sandy👋
I had the most gorgeously delicious Victoria sponge cake in northern England som years ago. It was filled with raspberry jam and a vanilla buttercream. Delicious!!!! (So I'm always disappointed when I come across recipes that suggest that I should fill the Victoria sponge with whipped cream instead of buttercream.)
Traditionally a Victoria Sponge is filled with jam and sometimes whipped cream . However, you could use a buttercream if you like instead of whipped cream.
Yes Stephanie that little trick works wonderfully. I always do that with perfect results. So glad you mentioned it. Xxx
I love sponge cake yummy. You've made hungry Stephanie.🤤😍
We are now ready for the GBBS. Thanks Steph and Ric, for superb show.
Originally this was baked in a rectangle pan with strawberry jam spread on one cake and the other laid on top and sprinkled with powdered sugar over top. Then cut into "fingers" like finger sandwiches.
You are so Amazing. I have tried so many of your cakes. At the moment I have followed your gingerbread biscotti recipe and enjoy them with a cup of coffee. Last was Capucinno Biscotti. Thanks
Thank you for sharing this wonderful recipe. I have never heard of this cake before. It looks very delicious as well as easy to make.
Enjoying all your baking. Waiting to see the custard baking. You will do, all your recipe are wow. Nice work mentor.
I think your kitchen helper is laying down on the job! lol 😂 he needs a treat for energy!
Please stop using all those different weights. Grams etc.
@@ellenwarwick5805 Why ? people from all over the world watch Joy of Baking and I for one love both cups and grams, not sure but i think just the US uses cups.
I sooo much loved this recipe, thank you for sharing 💯💯❤️❤️
Very nicely explained I wish I had showed the receipe or displayed it below as it would have been a cream on cake but it style of explanation is fabulous
Thank you, Stephanie. I haven't had Victoria Sponge Cake in so long!
Thank you for explaining the difference between American and UK
You’re just make my wish come True 🥰..thank you so much..it’s amazing recipe 👍🏻
I just made this cake and it is delicious., Thank you for the recipe. 🍰
I’m going to make my first sponge cake tomorrow. This video tutorial is really wonderful. Thank you 🙏
Update, major success, everyone loved it.
im going to make this tomorrow as im a Londoner cheers Steph
This food is very delicious
Good morning love most jams but when you said you like the raspberry because of it being tart I thought of my favorite jam or preserves blackberries cant wIt to make
Wow you ve made my day am call Victoria too watching you from Ghana Africa ❤
Love watching your videos... We have vanilla extract in the uk..
Hi Stephanie! I can't wait to make this cake.
When is your birthday? I have been wondering what time of the year you celebrate. Mine is July 12th and I make at least one of your recipes for the week.
It’s light, no heavy frosting, perfect for summer.
Beautiful
Simple
Delicious
I really enjoy Victoria Sponge Cake
With my decaf coffee .
Thank you very much indeed .
Enjoy your lovely day .
Cheers
Wow I love it. It’s so easy. Happy birthday to me for the 22nd of June. Thanks so much 🙂🙂
Another awesome recipe came from this legand... thank u for sharing your knowledge.
Thanks for a great watch! I'm going to try this tonight!
Lovely recipe! I would love if you could recommend substitutions for those of us who cannot eat eggs and dairy. Perhaps not possible with a recipe like this but maybe with others. Your recipes are beautiful and I’d love to enjoy them if possible!
There are really very few good substitutes for eggs in most recipes which is why you rarely will see a substitution recommended.
Hi Every @ RUclips Thank You So Much For Showing Old Recipes And Videos @ Joy If Baking Now I Can Catch Up On My Baking Skills Again As I Am Cooking And Baking With My Favourite RUclips Channel On My New Phone Thank You So Much @ RUclips 👍👍🍫🍫🎂🎂🍰🍰👍👍❤️❤️
Such a good demonstration and tutorial. Its such a pity you tube has almost nil cake recipes for people who ate unsnle to consumr sugat ie diabeticd
Mam, i just love all your recipes. You are an inspiration for me ☺
Stephanie sorry one correction in the UK we do call it pure vanilla extract. Vanilla essance refers to the artifical man made cheaper version. Ok.TQ
Hiiii... been waiting for a new recipe. Steph makes it so easy!
Yahhh delicious cake 👍
Thanks for the detailed rec.
She’s so proud of her cake hahaha! I have to say it looks delicious or nice as she says.
You are the best, thank you, Stephanie.
Thank you so much for your respice after I watch your sew i go to do it and my first vanilla cake it was good 👍 and yummy Thanks again