Queen Victoria sponge cake
- Proteins: 5.3 g
- Fats: 17.7 g
- Carbohydrates: 44.1 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
This recipe for a fragrant, creamy sponge cake always turns out perfect! It can even be made with a hand mixer, and the cake doesn't require long resting: it can be sliced and frosted immediately after cooling.
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Milk2 tbsp
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Egg C15 pcs
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Baking powder10 G
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Wheat flour250 G
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Butter250 G
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Powdered sugar250 G
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Strawberry jam300 G
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Cream 33%400 ml
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Powdered sugar30 G
Prepare the ingredients and be sure to weigh them.
Take the butter out of the refrigerator in advance and let it warm up to room temperature.
Add baking powder to the flour.
Beat the butter with the powdered sugar (you can use either a kitchen machine or a hand mixer).
Beat in the chicken eggs one by one.
Lastly, mix in the flour and baking powder.
Add a few spoons of milk.
Place the dough into a baking pan.
Bake the biscuit in an oven preheated to 180 degrees for 40-50 minutes.
Place the freshly baked sponge cake directly in the pan on the wire rack.
After it has cooled completely, remove the pan and cut the sponge cake in half lengthwise.
Prepare the ingredients for the cream.
Whip the cream with powdered sugar until stiff peaks form.
Spread the bottom layer of cake with jam.
We spread the whipped cream using a pastry bag or just a spoon.
Cover with the second cake layer and leave in the refrigerator for at least 6 hours to soak.
- 1 hour 30 minutes
- 191 kcal
- 376
- 1 hour 15 minutes
- 197 kcal
- 401
- 1 hour
- 203 kcal
- 3330
- 1 hour 50 minutes
- 281.3 kcal
- 727
- 30 min
- 294.8 kcal
- 358
- 50 min
- 281.8 kcal
- 467
- 40 min
- 337.6 kcal
- 1628
- 1 hour 20 minutes
- 293.5 kcal
- 529