When I make Victoria sponge I beat the butter (MUST BE VERY SOFT!) and sugar for more like 10 minutes till the consistency is moussy. I read somewhere that it isn’t possible to overbeat butter and sugar, but when you mix in the flour you want to do as few strokes as possible. My baking has been transformed. Thanks for spreading the word on a really lovely, pretty easy cake.
You CAN overbeat butter and sugar....but you really need to mix it for a long time OR the butter needs to be too soft....or its too warm in your kitchen. You should always use cool but pliable butter....not fully soft.
Ingredients ▢ 2 cups self-rising flour (240g) ▢ ¼ teaspoon baking powder* ▢ ¼ teaspoon salt ▢ 1 cup unsalted butter softened (227g) ▢ 1 cup plus 2 tablespoons granulated sugar (225g) ▢ 4 large eggs room temperature ▢ 1 tablespoon whole milk ▢ 2 teaspoons vanilla extract divided ▢ ½ cup heavy cream (120ml) ▢ 1 tablespoon confectioners’ sugar plus more for dusting ▢ ⅓ cup strawberry jam (80ml/110g)
English baker here. I use seedless raspberry jam and vanilla butter cream to sandwich the two sponge layers together. Gotta say, though, whatever you do with a Victoria sponge (or Victoria Sandwich cake, as it's sometimes called), it will pretty much always be awesome.
This looks really good. Note that there are tips mentioned in the video that are not included in the recipe: self-rising vs all-purpose flour; 1/2 cup vs 3/4 cup whipped cream; cream the butter before adding the sugar; you can use a scale to verify the batter is evenly divided in the pans; do not use cake strips on the pans; spread the jam to the edge but the whipped cream not quite to the edge.
This is what Great Grandma's or Grannies use to make and it is so beautiful to see it coming back into today's recipes Thank you so much for sharing your beautiful recipe and video 👍👍😀😀🌹🌹❤️❤️
@@PreppyKitchen Thank you too for the beautiful red heart and thank you so much for enjoying my messages and comments and thank you so much for your beautiful messages and comments too and it's my pleasure too You are Very Welcome too @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
Thank you so much for the red heart and thank you so much for enjoying my messages and comments and sorry for the mistake thank you so much @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
I just made this but with raspberry jam and it was AMAZING! You could really taste the salt and sweet, and the cake was almost juicy-tasting, definitely making this again!
I live in England and bake cakes as hobby. I have lots of requests for Victoria sponge cake and use self raising flour but never with baking powder. We have a product here called Stork margarine that I use in baking so that maybe eliminates the need for baking powder. I agree the secret to a fluffy cake is in beating the butter and sugar together until they are light and fluffy. This cake is gorgeous with strawberry jam and buttercream as well and lasts longer than using fresh cream. Love your channel and have made several of your recipes too.
One of the best cakes to make, thank you for promoting it and seeing it for what it is, delicious!! I saw a video of an American living in the UK cynically criticising this cake as" The Brits love this"! As if it was not worthy and boaring. Victoria Spong is a simple easy cake with little fuss but because of that it is one of the most delicious as the limited ingredients complement each other perfectly. When I was in the UK I would often buy one of these from a supermarket and keep in the fridge, having a slice or two each evening, as soon as I returned home from work with a cup of coffee until it was all gone. It was my down time moment. Can be made with other jam flavours, not just strawberries which is the classic flavour but black current, raspberry also Lemon Curd are good too.
I live in the UK and I made this yesterday and this was my first ever time baking a cake and it turned out absolutely perfect! Very nice fluffy sponge with the perfect sweetness... All my family loved it and said it was amazing... Thank you for being my first teacher in baking cakes! 😂😁👌
I love Victoria sponge cake, I will definitely be trying this recipe for my mums birthday as it’s her favourite😊 I also wanted to say that I made your chicken Milanese last night for dinner and everyone loved it!! Thank you so much for all your amazing recipes John!❤️🏴
This looks delicious John! And it looks so fancy too. It would make a great fancy party cake. And I'm glad to see a British dessert today! I've always wanted to try them! 😋 😋 🎂🎂 🇬🇧🇬🇧
@@PreppyKitchen Yes you do! I would Love to see one! I recently found out I was maybe half British/English so ever since I have been rather addicted to tea and all stuff English!
I love that you think this is ‘fancy’…it’s a very moon cake here in the U.K… I learnt to bake it when I was about 12 in Home Economics class in school!
@@PreppyKitchen please do!! My British Mom who goes back to England often always looks forward to her full afternoon tea with friends!! I recently found your channel. Love that you don't have a bunch of nonsense in your videos. They are lovely! Thank you😊
If you eat cream and lemon curd, add lemon curd to some double (heavy cream) and the cream will thicken without the need to whip. Then add some fresh raspberries. It’s divine.
Love making Victoria sponge cake. I sometimes do it with buttercream frosting instead of whipped cream. :) My favorite part is how the ingredients are evenly split. The ratio by weight of eggs to flour to butter to sugar is usually 1:1:1:1. Easy to remember :)
I don't comment enough but you are by far my favourite Baker! Your recipes are super easy to follow, clear and you have a stunning online persona! Thank you for sharing all these wonderful recipes with us.😁🙌
Love all your recipes. I made it last night. I don’t know if I measured wrong because it came out dense and oily. I did measure 226 grams of butter and 2 cups plain flour not self rising. When I was mixing using my my stand up mixer the butter and sugar it was like curdly but when I added flour it was good. I mixed the flour a bit with mixer then finished it by hand. I’ll make it again and maybe mix flour by hand and not mixer. Don’t know what made it heavy and dense but tasted so buttery and good. This is almost like my Ciambalone I make.
If you used plain flour without used any baking powder added there was nothing to make the cake rise so it would remain dense . Also if you mix too hard when you combine ingredients together it will not rise well . Need to be gentle when mixing .
Hi John, Victoria Sponge was the 1st EVER cake I made, can’t wait to make yours too! Here in the UK, we also make it with Jam and BUTTERcream, so yummy! Thank you as always for a brilliant tutorial x🇬🇧💕x
Hi, what temperature do you set your oven? I have a fan oven so want to make sure, sorry saw your baking from the UK so thought I'd ask as I'm the same lol
Oh my goodness, I just made a Victoria Sandwich cake today, for the first time ever! Mine wasn't very good. Sad face. I'm glad you made a video showing us how to do it. I'm going to try gain.
This is definitely one of my favorite cakes you make...so easy yet so beautiful thank you John...you are amazing 🤩💕I love the whip cream to be extra aswell so delicious...
I just tried this recipe and it's amazing!!! I've never baked a cake before and I thought I'd try something simple and it turned out so tasty and light. Love your videos!
I am anxious to make this cake GF. I shall comment on how it turns out. Thanks for explaining about creaming the butter. I have been cooking for 60 years but I love your explanations. The history of baking powder was interesting too. Such a humble ingredient but does so much .
Never Strawberry jam or whipped cream, raspberry jam (tart) and buttercream on this, this is and always will be my favourite cake as it carries a lifetime of memories, I love all cake but this is the one i`d always choose it's divine if done correctly, it`s simply yet effective, being English, yes with a cup of tea, it`s perfect compliment.
Hello from India! Tried this recipe today and super happy with the results :) expert tips through the videos were very helpful Our tummies n hearts are full ❤️
Hey John! FABULOUS CAKE! Easy and fun to make. I used huckleberry jam. It was wow! Please put the lid back on the powdered sugar before you start whipping that cream! 😘 You're upsetting MY Virgo kitchen wizard! 💖
I will definitely try this. I’m a fan of John’s recipe. His recipes are spot on and I love that he gives alternative or additional suggestions. Also, I love how he made a Schitt’s Creek reference. Loved that show lol.
I just Love your recipes and videos. Thank you for lying it out for a lameman like me! Your videos make the recipes so doable, that I can't wait to try them all! Peace & Blessings to your beautiful family.
When i was twelve, my family visited England and we were served this cake for afternoon tea in a hotel in Bath. The ambiance made it even more delicious!
As usual John, you filled my kitchen with another delicious smell when this was cooking 🙏😉 Could I ask you to make a video on how to make scottish tablet which is like a crisp fudge, my gran used to make it when I was younger and haven't as of yet found a recipe to match it. Also could you make a video on an old school recipe from my childhood called butterscotch tart, we used to have it with a dollop of whipped cream or custard. Thank you for doing these if you could and also for all your fantastic videos and recipes, you're a legend in my household 👏😉
Strawberry jam, of course, is traditional BUT...strawberry rose petal jam is divine :) First tasted it from a purchase from Fortnum and Mason on my first trip to London. You can have it shipped, but dang, at a cost. I make my own. Make regular strawberry jam and add a couple of handfuls of dried culinary rose petals. Next level, and very elegant.
This is how I learnt to do a Victoria Sandwich.....I'm English......weigh the eggs, and do the same in weight of the eggs in butter, self raising flour (not rising lol), and caster sugar. Dash of vanilla essence if you must..... fill with jam (strawberry or raspberry is the norm). You can also add buttercream or fresh cream on top of the jam. Dust with icing sugar. Delicious!!! xxx
I made a Victoria sandwich last week and stupidly used cream cheese frosting as well as jam. Too sweet!! Should have used whipped cream. Thanks for another great video John
I have never tried this but seen it so many times. I guess I need to finally try it! I love your personality, so fun! I feel wrong talking about creaming too lol
John, thank you for your work and recipes. I saw you several times already showing what the butter has to look like, but I think it would be a good idea to measure the core temp with a thermometer. You know once you get a feel you get a feel, but in the beginning soft, pliable, room temp, don't mean much. Also I see you are measuring most of the ingredients with scale, but you put the sugar with a cup, unless like here is an odd value. Are you 100% certain 1 cup of sugar is 200 grams? I tried two different measuring vessels and in one of them 1 cup was 253gr of sugar (pyrex style). That's an insane difference. Same with milliliters, they don't correspond to grams (with water not oil or other liquid there is a difference). I guess for cake a bit more wet or dry doesn't make a difference, but as a pizza enthusiast every gram makes a difference and so I have to ask.
Very nice cake recipie Jonh! They looks so yummy and amazing as flavour! Can we put on top chocolate ganache? Can you tell us in cm the size of your baking forms wen you use!?! Have a nice day! 👍👏🍓🍰🍓
Hi John! I love your recipes and how great you are about explaining the whys of what you do! Can you please give me some guidance? My sister always sends me an assortment of dried fruit and nuts for Christmas. I don’t have the heart to tell her I don’t like dried fruit. But I do like soaked (preferably in an adult beverage) dried fruit in a cake. Do you have an idea of a basic sponge that would accept some dried fruit? I’m currently staring at dried apples, apricots, mango’s and kiwi. How can I use these to make a moist and simple cake? Not a traditional fruit cake! Thanks! P. S. Your family is beautiful! ❤️
Hey chef subscribed you a few days ago after seeing your cheesecake recipe.Please make some Indian sweets as well can’t wait for upcoming videos. Love from India 🇮🇳.
@@PreppyKitchen well there are many but since I love your cake recipes you can start with ghevar,it has a honeycomb like structure and is quite crispy and it looks similar to a cake or you can go with jalebi,shahi tukda,dahi vada and my personal favourite gulab jamun.
You're amazing 🍂 I was wondering if you have an ultimate checklist for baking ingredients? I'm beginning a journey as a bulk food shopper and love baking goodies. In the new year I will be an hour from the nearest grocery store and was hoping I could get some guidance 🍂
That looks lovely! You should try adding some orange zest into the batter, I love doing that with a Victoria sponge on occasion but nothing compares to the good ole original version 😋
I bought a paddle attachment with little rubber protrusions on the blade that act as miniature spatulas. I don't have to worry about scraping the bowl down nearly as much as before.
When I make Victoria sponge I beat the butter (MUST BE VERY SOFT!) and sugar for more like 10 minutes till the consistency is moussy. I read somewhere that it isn’t possible to overbeat butter and sugar, but when you mix in the flour you want to do as few strokes as possible. My baking has been transformed. Thanks for spreading the word on a really lovely, pretty easy cake.
Thank you for sharing! Will be making this for my British Mom, she requested 🎉
you can def overbeat butter and sugar
I agree with you. Butter and sugar need maximum beating for best cake😊
This is helpful, thank you Ann x
You CAN overbeat butter and sugar....but you really need to mix it for a long time OR the butter needs to be too soft....or its too warm in your kitchen. You should always use cool but pliable butter....not fully soft.
Ingredients
▢ 2 cups self-rising flour (240g)
▢ ¼ teaspoon baking powder*
▢ ¼ teaspoon salt
▢ 1 cup unsalted butter softened (227g)
▢ 1 cup plus 2 tablespoons granulated sugar (225g)
▢ 4 large eggs room temperature
▢ 1 tablespoon whole milk
▢ 2 teaspoons vanilla extract divided
▢ ½ cup heavy cream (120ml)
▢ 1 tablespoon confectioners’ sugar plus more for dusting
▢ ⅓ cup strawberry jam (80ml/110g)
English baker here. I use seedless raspberry jam and vanilla butter cream to sandwich the two sponge layers together. Gotta say, though, whatever you do with a Victoria sponge (or Victoria Sandwich cake, as it's sometimes called), it will pretty much always be awesome.
I do the same! Yummy 😋
Yeah my mam makes it that way. Raspberry jam with buttercream.
I really appreciate that you stop and show us what things should look like, how they change, as you go.
This looks really good. Note that there are tips mentioned in the video that are not included in the recipe: self-rising vs all-purpose flour; 1/2 cup vs 3/4 cup whipped cream; cream the butter before adding the sugar; you can use a scale to verify the batter is evenly divided in the pans; do not use cake strips on the pans; spread the jam to the edge but the whipped cream not quite to the edge.
Near the end he says he added an extra 1/4 cup of whipped cream so I believe he doubled it and used 1 cup total.
So you use self rising flour? Is it the same measurements?
This is what Great Grandma's or Grannies use to make and it is so beautiful to see it coming back into today's recipes Thank you so much for sharing your beautiful recipe and video 👍👍😀😀🌹🌹❤️❤️
Thank you so much, it's my pleasure!!!!
Thank you so much for the beautiful bred heart and thank you so much for enjoying my messages and comments @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
@@PreppyKitchen Thank you too for the beautiful red heart and thank you so much for enjoying my messages and comments and thank you so much for your beautiful messages and comments too and it's my pleasure too You are Very Welcome too @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
Thank you so much for the red heart and thank you so much for enjoying my messages and comments and sorry for the mistake thank you so much @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
@@PreppyKitchen sorry for the spelling mistake in red heart thank you so much for your beautiful messages and comments too @ Preppy Kitchen 👍👍😀😀🌹🌹❤️❤️
I just made this but with raspberry jam and it was AMAZING! You could really taste the salt and sweet, and the cake was almost juicy-tasting, definitely making this again!
I live in England and bake cakes as hobby. I have lots of requests for Victoria sponge cake and use self raising flour but never with baking powder. We have a product here called Stork margarine that I use in baking so that maybe eliminates the need for baking powder. I agree the secret to a fluffy cake is in beating the butter and sugar together until they are light and fluffy. This cake is gorgeous with strawberry jam and buttercream as well and lasts longer than using fresh cream. Love your channel and have made several of your recipes too.
One of the best cakes to make, thank you for promoting it and seeing it for what it is, delicious!! I saw a video of an American living in the UK cynically criticising this cake as" The Brits love this"! As if it was not worthy and boaring.
Victoria Spong is a simple easy cake with little fuss but because of that it is one of the most delicious as the limited ingredients complement each other perfectly. When I was in the UK I would often buy one of these from a supermarket and keep in the fridge, having a slice or two each evening, as soon as I returned home from work with a cup of coffee until it was all gone. It was my down time moment. Can be made with other jam flavours, not just strawberries which is the classic flavour but black current, raspberry also Lemon Curd are good too.
I live in the UK and I made this yesterday and this was my first ever time baking a cake and it turned out absolutely perfect! Very nice fluffy sponge with the perfect sweetness... All my family loved it and said it was amazing... Thank you for being my first teacher in baking cakes! 😂😁👌
How many cups did you used my cups 1cup is 250 grams so how many cups do I need to use
I love Victoria sponge cake, I will definitely be trying this recipe for my mums birthday as it’s her favourite😊 I also wanted to say that I made your chicken Milanese last night for dinner and everyone loved it!! Thank you so much for all your amazing recipes John!❤️🏴
Never had it, looks amazing 😍
Wow my moms fav cake is this too and I’m making it for her birthday too.
This looks delicious John! And it looks so fancy too. It would make a great fancy party cake. And I'm glad to see a British dessert today! I've always wanted to try them! 😋 😋 🎂🎂 🇬🇧🇬🇧
This is soooooo good with a cup of tea. I need to make a full afternoon tea video.
👋👋
@@PreppyKitchen Yes you do! I would Love to see one! I recently found out I was maybe half British/English so ever since I have been rather addicted to tea and all stuff English!
I love that you think this is ‘fancy’…it’s a very moon cake here in the U.K… I learnt to bake it when I was about 12 in Home Economics class in school!
@@PreppyKitchen please do!! My British Mom who goes back to England often always looks forward to her full afternoon tea with friends!! I recently found your channel. Love that you don't have a bunch of nonsense in your videos. They are lovely! Thank you😊
This was one of my favourite English desserts that I had while living in London. I can’t wait to try this recipe!
I make mine with lemon 🍋 curd filling, and lemon zest with vanilla in the actual cake 🎂. Yum 😋
Would die for the recipe ❤
Yum
Ooh, I’d forgotten about that option. I’ve had it before and yum!!
If you eat cream and lemon curd, add lemon curd to some double (heavy cream) and the cream will thicken without the need to whip. Then add some fresh raspberries.
It’s divine.
Love making Victoria sponge cake. I sometimes do it with buttercream frosting instead of whipped cream. :) My favorite part is how the ingredients are evenly split. The ratio by weight of eggs to flour to butter to sugar is usually 1:1:1:1. Easy to remember :)
that is good to know
which one taste better? whipped cream or buttercream
@@candlewax941 Buttercream. Vic sponges should always be buttercream. From an English lass :)
@@spirituallysafe tyyy
That sponge cake looks amazing especially with the filling. Thanks for sharing this
OH MY GAWD!!!!!.... this recipe is amazing.... I made it this morning... so so happy with the results... I love it!!!
I don't comment enough but you are by far my favourite Baker! Your recipes are super easy to follow, clear and you have a stunning online persona! Thank you for sharing all these wonderful recipes with us.😁🙌
Love all your recipes. I made it last night. I don’t know if I measured wrong because it came out dense and oily. I did measure 226 grams of butter and 2 cups plain flour not self rising. When I was mixing using my my stand up mixer the butter and sugar it was like curdly but when I added flour it was good. I mixed the flour a bit with mixer then finished it by hand. I’ll make it again and maybe mix flour by hand and not mixer. Don’t know what made it heavy and dense but tasted so buttery and good. This is almost like my Ciambalone I make.
If you used plain flour without used any baking powder added there was nothing to make the cake rise so it would remain dense . Also if you mix too hard when you combine ingredients together it will not rise well . Need to be gentle when mixing .
Hi John, Victoria Sponge was the 1st EVER cake I made, can’t wait to make yours too! Here in the UK, we also make it with Jam and BUTTERcream, so yummy! Thank you as always for a brilliant tutorial x🇬🇧💕x
Hi, what temperature do you set your oven? I have a fan oven so want to make sure, sorry saw your baking from the UK so thought I'd ask as I'm the same lol
I love your recipes and how you incorporate a bit of history. This makes your videos so interesting to watch
Oh my goodness, I just made a Victoria Sandwich cake today, for the first time ever! Mine wasn't very good. Sad face. I'm glad you made a video showing us how to do it. I'm going to try gain.
I love sponge cakes so I’m definitely going to make this one. Thank you John for another great recipe. You are my favorite RUclips cooking channel ❤️
This is definitely one of my favorite cakes you make...so easy yet so beautiful thank you John...you are amazing 🤩💕I love the whip cream to be extra aswell so delicious...
You are so nice and I love your laugh and attitude toward imperfection. You make the world a better place.
You mean a batter place 😛
@@harryhennah4608
Haha. Clever.
This was the very first cake I leant how to make in school when I was about 8-9 years old. I still make it today and still love it 50 years later
I tried many recipes of yours but this is one of my favourite and it turned out amazing . A huge thanks to you and your channel.
I just tried this recipe and it's amazing!!! I've never baked a cake before and I thought I'd try something simple and it turned out so tasty and light. Love your videos!
You are a wonderful teacher John. Thank you!
Next time, use the cracked egg shell to scoop out the shell fragment. It breaks the surface tension of the egg and is easier to retrieve.
That's a good tip. I do that sometimes too :)
I am anxious to make this cake GF. I shall comment on how it turns out. Thanks for explaining about creaming the butter. I have been cooking for 60 years but I love your explanations. The history of baking powder was interesting too. Such a humble ingredient but does so much .
That looks absolutely delicious! I will definitely make this! Thank you John! Your awesome!
Never Strawberry jam or whipped cream, raspberry jam (tart) and buttercream on this, this is and always will be my favourite cake as it carries a lifetime of memories, I love all cake but this is the one i`d always choose it's divine if done correctly, it`s simply yet effective, being English, yes with a cup of tea, it`s perfect compliment.
I could easily see orange marmalade being used instead of the strawberry jam. Looks great!
It is best if the eggs are at room temperature. I have been baking this cake for 40 years and it is the favourite in Norfolk, England!
Maria can I double this recipe and make it into a sheet cake pan?
Thank you for for this great Victoria Spunge I have changed over from my usual recipe . It is proving very popular among the family . Thank you !
Hello from India! Tried this recipe today and super happy with the results :) expert tips through the videos were very helpful
Our tummies n hearts are full ❤️
Love all your recipes… I have recreated so many of your recipes and your tips are always so helpful.. Thanks for sharing… Your smile is contagious 😁
So decadent and delicious 😋…love it 😍thanks for sharing this lovely cake 😘
Hey John! FABULOUS CAKE! Easy and fun to make. I used huckleberry jam. It was wow!
Please put the lid back on the powdered sugar before you start whipping that cream! 😘 You're upsetting MY Virgo kitchen wizard! 💖
Looks great 🏴 only thing I change is I use fresh magagascan vanilla pods.. with vanilla sugar sprinkled on top..
Life can be as sweet as your sponge cake, well done! watching it in a cloudy day brightens up my sky!
Thank you for always sharing these wonderful Recipes.
So grateful 💖💖💖
This cake is absolutely fantastic! Thanks for another great video. Perhaps you could make a full high tea video?
I will definitely try this. I’m a fan of John’s recipe. His recipes are spot on and I love that he gives alternative or additional suggestions.
Also, I love how he made a Schitt’s Creek reference. Loved that show lol.
Hi John! Do you make your own vanilla extract? If you do what’s your recipe? Love your videos! Thank you 😊
John did a recent video on making vanilla extract, if you look back I'm sure you could find it easily.
@@barbarapearson5896 thank you! Will do!
This turned out AMAZING!!! Every single person at the table had seconds
This looks so yummy. Thank you so much for sharing this recipe! ❤️
I just Love your recipes and videos.
Thank you for lying it out for a lameman like me!
Your videos make the recipes so doable, that I can't wait to try them all!
Peace & Blessings to your beautiful family.
Just finished putting together mine. Came out beautifully!
I made this today for my grandpa's birthday and it is soooooo good❤❤❤
When i was twelve, my family visited England and we were served this cake for afternoon tea in a hotel in Bath. The ambiance made it even more delicious!
Thank youuuuuu so much for this recipe. The cake came out so well yummmm. By far the best recipe I've followed ❤❤❤
As usual John, you filled my kitchen with another delicious smell when this was cooking 🙏😉
Could I ask you to make a video on how to make scottish tablet which is like a crisp fudge, my gran used to make it when I was younger and haven't as of yet found a recipe to match it.
Also could you make a video on an old school recipe from my childhood called butterscotch tart, we used to have it with a dollop of whipped cream or custard.
Thank you for doing these if you could and also for all your fantastic videos and recipes, you're a legend in my household 👏😉
I tried this recipe today. It came out really well. Thank u so much for your amazing recipes. 😍
Thank you John I just try it and come out amazing 😊and beautiful god bless! 🎉
Strawberry jam, of course, is traditional BUT...strawberry rose petal jam is divine :) First tasted it from a purchase from Fortnum and Mason on my first trip to London. You can have it shipped, but dang, at a cost. I make my own. Make regular strawberry jam and add a couple of handfuls of dried culinary rose petals. Next level, and very elegant.
A fantastic demo of the UK's finest
I am a food teacher and I love your explanation of different techniques
Thank you
This is how I learnt to do a Victoria Sandwich.....I'm English......weigh the eggs, and do the same in weight of the eggs in butter, self raising flour (not rising lol), and caster sugar. Dash of vanilla essence if you must..... fill with jam (strawberry or raspberry is the norm). You can also add buttercream or fresh cream on top of the jam. Dust with icing sugar. Delicious!!! xxx
Sounds lovely! 💖I might actually prefer calling it self raising flour but in the states it's rising 😂
@@PreppyKitchen Raising, rising, it all taste delish!! lol Give the boys a hug from me in England xxx
Perfect. It came out so light and tasty . Your cake recipes are always the best !
I made a Victoria sandwich last week and stupidly used cream cheese frosting as well as jam. Too sweet!! Should have used whipped cream. Thanks for another great video John
The very rare occasion where cream cheese frosting isn't the best thing ever! Hope you enjoy the recipe!!
Thank you thank you John for give me the hope to cook always something for my family!!!
I loved the Schitt's Creek reference! "David, I can't teach you everything!" 🤣🤣🤣
Please make a shortbread brownie video! I haven’t found a recipe I like, but I tried one at a bake sale and it was delicious
Schitt’s Creek reference loving it🤣😂😜👍
I have never tried this but seen it so many times. I guess I need to finally try it! I love your personality, so fun! I feel wrong talking about creaming too lol
I've been craving Victoria sponage cake for ages
Can’t wait to try this recipe. Looks so good!
I made your cherry pie last week, was great. I overhydrated the crust, but it still had great flavor.
¡Gracias por la receta!, se ve delicioso, saludos desde Perú.
John, thank you for your work and recipes. I saw you several times already showing what the butter has to look like, but I think it would be a good idea to measure the core temp with a thermometer. You know once you get a feel you get a feel, but in the beginning soft, pliable, room temp, don't mean much.
Also I see you are measuring most of the ingredients with scale, but you put the sugar with a cup, unless like here is an odd value. Are you 100% certain 1 cup of sugar is 200 grams? I tried two different measuring vessels and in one of them 1 cup was 253gr of sugar (pyrex style). That's an insane difference. Same with milliliters, they don't correspond to grams (with water not oil or other liquid there is a difference). I guess for cake a bit more wet or dry doesn't make a difference, but as a pizza enthusiast every gram makes a difference and so I have to ask.
Love the Moira reference! “Do you fold it like a piece of paper and drop it in the pot?”😂
Very nice cake recipie Jonh! They looks so yummy and amazing as flavour! Can we put on top chocolate ganache? Can you tell us in cm the size of your baking forms wen you use!?! Have a nice day! 👍👏🍓🍰🍓
I just finished Season 10 of Call the Midwife and have a list of cakes to bake - this was one of them! Thank you❤️
I made this , turned out nice . Struggled with the bake time , couldn’t figure out when it was just done so slightly over cooked it
I always wanted to make Victoria sponge cake , thank you for sharing good idea❤
Thank you for sharing. It will be my first time trying to make it.😊
The true Victoria sponge cake is an all in one method, everything goes in the bowl then mix it. Us brits love a Victoria sponge
Hola John! gracias por sus increibles recetas..I love them!!! Yummy!!!!!
Every queen needs her own cake!
I have not made one of these cakes yet but definitely will now. Thank you for sharing. It’s looks delightful 😊
My favourite cake! Simple and delicious.
This looks so delicious. And you gave us so many wonderful tips. Thank you for sharing and keep on caking 💜
Love the Schitt's Creek reference!
Creaming. Wow. Just wow
Me encantan tus utensilios de cocina y tus outfits de camisas de cuadros😍
Saludos desde CDMX🇲🇽
Gracias!!!💖
Hi John! I love your recipes and how great you are about explaining the whys of what you do! Can you please give me some guidance? My sister always sends me an assortment of dried fruit and nuts for Christmas. I don’t have the heart to tell her I don’t like dried fruit. But I do like soaked (preferably in an adult beverage) dried fruit in a cake. Do you have an idea of a basic sponge that would accept some dried fruit? I’m currently staring at dried apples, apricots, mango’s and kiwi. How can I use these to make a moist and simple cake? Not a traditional fruit cake! Thanks! P. S. Your family is beautiful! ❤️
It is as you say , ' Light and fluffy " ✨️
A lovely recipe. Making it again on Thursday but always buttercream in with the jam. This Brit was raised that way 😂
Try using the half eggshell to remove the piece of eggshell from your other eggs. It works well.
I tried it and it was delicious ❤️ thank you 😌
Hey chef subscribed you a few days ago after seeing your cheesecake recipe.Please make some Indian sweets as well can’t wait for upcoming videos.
Love from India 🇮🇳.
What's should I start with?? :)))
@@PreppyKitchen well there are many but since I love your cake recipes you can start with ghevar,it has a honeycomb like structure and is quite crispy and it looks similar to a cake or you can go with jalebi,shahi tukda,dahi vada and my personal favourite gulab jamun.
Thanks a lot teacher for this wonderful cake receipt
You're amazing 🍂 I was wondering if you have an ultimate checklist for baking ingredients? I'm beginning a journey as a bulk food shopper and love baking goodies. In the new year I will be an hour from the nearest grocery store and was hoping I could get some guidance 🍂
*cream the butter*=*fold in the cheese*. LOVE IT!!! I’ll take a SC reference any time!
Best recipe I have seen...thank you..
I’d love to see this with a nice lemon curd added. I bet that would be Uber delicious!
That looks lovely! You should try adding some orange zest into the batter, I love doing that with a Victoria sponge on occasion but nothing compares to the good ole original version 😋
I bought a paddle attachment with little rubber protrusions on the blade that act as miniature spatulas. I don't have to worry about scraping the bowl down nearly as much as before.
Thanks John - I always learn something new from your videos - educational and entertaining great combo 👍
So Glad you enjoyed it Tom!