Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. Slowly mix in the remaining flour until fully combined.

When putting the cake together, as it's a large sponge, it can be fragile.

Recipe easily halved for a two layer cake! If you're baking for larger numbers, simply re-run the calculator for a second batch. Butter and 8 eggsWhat one would you recommend and what are the cooking times pleaseCan you add baking powder to these recipiesThanks in anticipation. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it's covering the whole bottom sponge. This is my go to, fool- proof recipe for a large Victoria sponge.

Cold jam is very tricky to spread and can tear the sponge. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. It is meant to be a chess board and to make it I'm using a 12 inch / 30 cm cake tine. Stop as soon as you see peaks that hold their shape. © 2020 CakeFlix Ltd. All rights reserved. Eg8oz flour8oz butter8oz sugar4 eggsOr 6,6,6,3 / 4,4,4,3 / 10,10,10,5 etc12" square is a big cake. oh and thank you so much with this site my cake decor looks so much better now, Mrs Jones' vanilla cake recipe is pre loaded on the site's cake recipe calculator. Just check your self raising flour is in date and you'll be ok. If you use plain flour you add baking powder as the rising agent.

The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. https://www.bbc.co.uk/food/recipes/mini_victoria_sponge_61310 I'm looking to fill a square tin which is 9" length and width and 2" depth with a suitable sponge mix.

Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. ... My recipe for a 10" square uses 8 eggs and 550g (1 1\4 lbs) self-raising flour, so I would think the larger quantity would work better. Divide the mixture between two greased/lined 9 inch cake tins and smooth until even.

I have seen 2 recipies for this the first being 12 oz's SR flour, Caster Sugar, Butter and 6 eggsThe second being 16ozs SR flour, Sugar. All syns are correct at the time of posting.

This is page 1 of 1 (This thread has 6 messages.).

Cold jam is very tricky to spread and can tear the sponge.

Please let me know if you need more information or if you need help. My recipe for a 10" square uses 8 eggs and 550g (1 1\4 lbs) self-raising flour, so I would think the larger quantity would work better.

Next, the eggs. You're adding a lot of eggs, so you need to watch out for curdling.

There's also a tbsp of baking powder in the recipe I use. I would like to receive the latest videos direct to my inbox. Sign up to be first to know when new tutorials are added and LIVE shows!

There's also a tbsp of baking powder in the recipe I use. It's his absolute favourite cake and he's now started requesting it for our anniversary! I made this recipe using unsalted butter, but I have made many Victoria Sponge Cakes in the past with margarine, or baking spread, and had brilliant results. Chocolate Sandwich Cake with Whipped Cream Filling, Preheat the oven to 180 (160 fan, gas mark 4). I am not affiliated with Slimming World in any way. Victoria sponge, whipped cream, strawberry jam cake. Get the jam out of the fridge, if that's where you're keeping it, well before it's needed. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Pregnant and did a STUPID THING- tell me yours please!! If you need more information please post again. While the cakes cool, whip the double cream until it can hold peaks.

Bake for 30-35 mins or until a knife comes out clean. Thank you so much, what would be the cooking times xx. Light vanilla sponge, whipped cream and strawberry jam make it a very safe bet when you're choosing a cake.

This recipe makes a 3-layer cake – serves 12-15.

I don't mind too much; it's pretty much the perfect cake.

Hope this helps. I always use Stork as I find it very easy to use because it’s so soft straight from the fridge. https://www.cakeflix.com/cake-calculators. As long as the quantities are in proportion you can adjust them to the size of the tin. If you're not happy working figures out you may find the cakeometre easier to use than the ready reckoner. Cream the sugar and butter together until smooth. Thank you. His favourite is victoria sponge and I came across an old question of yours about a Record player cake (which sounds fantastic). All calories are approximate and are calculated using the My Fitness Pal recipe calculator. What made you go back to work after maternity leave?

To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. These are the ingredients for basic 6 inch, 8 inch, 10 inch and 12 inch round. His favourite is victoria sponge and I came across an old question of yours about a Record player cake (which sounds fantastic). This recipe will give you 12, thick slices of cake. Self raising flour has the rising agent already in it.

Share with Nintendo - £100 voucher to be won, Your questions about the Green Homes Grant have been answered by the experts from the Department for Business, Energy and Industrial Strategy and Energy Saving Trust, Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox. Every, single year (except one), my husband requests Victoria Sponge cake for his birthday. Have a lovely day , Any Victoria sponge cake recipe can be used. Cake – 400g butter, softened – 400g caster sugar – 400g eggs (roughly 8 eggs) – 400g self raising flour – 2 tsp baking powder – 4 tbsp whole milk.

Add them one at a time with a tablespoon of the flour, mixing in between each egg.

When putting the cake together, as it's a large sponge, it can be fragile. I find it makes the cake far too sweet when paired with the jam.

If the tins are square they would be one size smaller so the 6 inch recipe would be a 5 inch square, the 8 inch a 7 inch square and so on. Be careful not to over-whip the cream. When completely cool, spread the jam on the underside of one cake and cream on the underside of the other. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. It is meant to be a chess board and to make it I'm using a 12 inch / 30 cm cake tine. To comment on this thread you need to create a Mumsnet account.

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