CLASSIC VICTORIA

CLASSIC VICTORIA

VICTORIA SPONGE
Equal weight of
  1. Egg
  2. Sugar
  3. Flour
  4. Fat - Vegetable oil, butter or Margarine
  5. This means that you MUST WEIGH everything, no guessing by eye or feel.
Instructions
  1. Cream the sugar and fat together, then add the eggs followed by the flour.
  2. Portion or adjust as desired, bake at 180oC for the required time.
Baking Times: Expected Yields
  1. Muffins: 10 – 15mins (12 per tray) 2 Large Eggs = 12 Muffins = 7” Sponge
  2. Cake (4 Egg) 25-35mins 3 Large Eggs = Small Loaf
  3. Sandwich (3 or 4 Egg) 20 – 25mins.
Chocolate Cake
  1. Make as basic sponge, substitute 1/3 of the flour with cocoa powder and add a little milk to moistened the mixture, taste and add more sugar as required.
Turkish Delight Cake
  1. Make as chocolate cake, add a few spoonfuls of rose water in place of some of the milk and then ice with glace icing made with rose water.
Vanilla Sponge
  1. Make as basic sponge then add a generous drizzle of natural vanilla extract.
Lemon Cake #1
  1. Make as basic sponge, add lemon oil, put lemon juice in a cup, add a pinch of bicarbonate of soda as soon as it has stopped fizzing add to the cake mixture. Also works with other citrus fruits.
Lemon Cake #2
  1. Put one lemon in a pan of boiling water, boil for 15 minutes, place the whole lemon in a blender and pureé, add sugar (a couple of teaspoons). Mix the cold lemon pureé in the cake mixture, add a little extra flour if the mix is wet.
  2. This works well with any citrus fruit (Lime, Grapefruit, Orange etc)
Lemon Drizzle Cake
  1. Make as lemon cake (above) but drizzle over the following topping: Mix 5-10ml of lemon juice with a 15g of granulated sugar and 15g of icing sugar to make a gritty paste, then spread over the warm cake.
Almondies
  1. Make as basic sponge, substitute 1/3 of the flour for ground almonds and add almond extract, add a dash of milk if the mixture looks too dry.
Ginger Cake
  1. Make as basic sponge, substitute 1/4 of the sugar for golden Syrup or Muscovado dark Brown Sugar, then add ginger as desired.
Simple Carrot Cake Muffins
  1. Make as basic sponge, substitute 1/3 of the butter / Margarine with olive oil, substitute 1/4 of the flour with Wholemeal SR Flour, add grated carrot, cinnamon and Nutmeg as required.
  2. Tip: We add a pinch (or two) of Baking Powder for extra lift.
Adapted from Danny Gee
Adapted from Danny Gee
Inspirational Recipes http://www.inspirationalrecipes.co.uk/
DSCN0351
Sponge Cakes with Lemon Icing
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Chocolate Sponge Cakes