Victoria Sponge Cake
Sorry for the lapse on the updates. Have been pretty busy. Hope everyone had a great days. I understand that there is one or more out there who is annoyed with this site and leave a harsh remarks on my tagboard, but I do pray for their peace and prosperities. May they find the right path and obtained His blessing, Aminnn....
Victoria Sponge Cake
This fluffy texture is so captivating! Just right for those having last minute guest as the preparation only takes 1/2 hour and 20-25 mins of baking time. The ingredients and methods too are less brain cracking and I have added in cranberries to suit the sweet sourness flavour of my favourite. Believe it or not and die-die must admit that I made this more than 5 times!
To my preference, I added cranberries and topped with icing sugar.
What To Prepare:
110 gm butter
110 gm caster sugar
2 medium eggs
110 gm self-raising flour
2 tsp cornflour
2 tbsp milk and you might need slightly more
How To:
1. Heat oven to 180ºC.
2. Line 7" cake tin with parchment paper (I used 8" x 2 1/2" non-stick springform round tin)
3. Sieve self-raising and cornflour together and put aside.
4. Cream butter and sugar with K beater until pale. This will take about 6-7 mins. Do not overbeat it!
5. Break in the eggs into the butter mixture, one at a time please and make sure the eggs combine well after each additions.
6. Using a large metal spoon, add in sifted flour and fold gently alternate with milk. The mixture should be in a dropping constituency - if it isn't, you may add a little more milk.
7. Pour mixture in the prepared baking tins and gently spread with spatula.
8. Bake for about 20-25 mins or until a toothpick or skewer inserted comes out clean.
9. Allow to stand for 5 mins before turning into wire rack to cool completely.
10. You may sandwich the cake with jam, lemon curd, whipped cream or you can even enjoy on its own. Happy trying!
Victoria Sponge Cake
This fluffy texture is so captivating! Just right for those having last minute guest as the preparation only takes 1/2 hour and 20-25 mins of baking time. The ingredients and methods too are less brain cracking and I have added in cranberries to suit the sweet sourness flavour of my favourite. Believe it or not and die-die must admit that I made this more than 5 times!
To my preference, I added cranberries and topped with icing sugar.
What To Prepare:
110 gm butter
110 gm caster sugar
2 medium eggs
110 gm self-raising flour
2 tsp cornflour
2 tbsp milk and you might need slightly more
How To:
1. Heat oven to 180ºC.
2. Line 7" cake tin with parchment paper (I used 8" x 2 1/2" non-stick springform round tin)
3. Sieve self-raising and cornflour together and put aside.
4. Cream butter and sugar with K beater until pale. This will take about 6-7 mins. Do not overbeat it!
5. Break in the eggs into the butter mixture, one at a time please and make sure the eggs combine well after each additions.
6. Using a large metal spoon, add in sifted flour and fold gently alternate with milk. The mixture should be in a dropping constituency - if it isn't, you may add a little more milk.
7. Pour mixture in the prepared baking tins and gently spread with spatula.
8. Bake for about 20-25 mins or until a toothpick or skewer inserted comes out clean.
9. Allow to stand for 5 mins before turning into wire rack to cool completely.
10. You may sandwich the cake with jam, lemon curd, whipped cream or you can even enjoy on its own. Happy trying!
2 Comments:
Salam,
Ayoyo..who left harsh remarks? Takde kerja yang lebih bermanfaat kot depa nak buat?:D
Anyway, peace be with YOU and keep up the updates, ya..:)
salam back to you ibah,
thanks for visiting. biasalah ibah, itulah agaknya kot kerja yang bermanfaat baginya that has got nothing better to do. btw has your 'yours truly' feeling better now? you take care dear and hugs to your hensem chubby boys ya!
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