Michael C's Victoria Sponge Cake
Michael C's Victoria Sponge Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, michael c's victoria sponge cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Michael C's Victoria Sponge Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Michael C's Victoria Sponge Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.

Our Victoria Sponge is an embellished version of the classic British cake. Tender yellow cake split and sandwiched with housemade jam, local summer fruit and mascarpone cream. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder.

To get started with this particular recipe, we have to first prepare a few components. You can have michael c's victoria sponge cake using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Michael C's Victoria Sponge Cake:
  1. Prepare 8 oz Butter
  2. Take 8 oz Caster Sugar
  3. Make ready 4 large Eggs
  4. Make ready 1/2 tsp Vanilla Essence
  5. Prepare 9 oz Self-Raising Flour
  6. Get 1/2 tbsp Milk

There's always time for cake in my world and today I wanted to share with you my family recipe for the Victoria Sponge. There's a reason why I specialised in the Victorian period at university - Queen Victoria loved cake with her tea. Now, I'm not too fussed with the tea… Place all the sponge cake ingredients in the metal bowl. In honour of the Great British Bake Off returning to our screens, Curator Michael Hunter gives a brief account of a quintessential British institution, afternoon tea, and gets to the soggy bottom of three cakes closely associated with Queen Victoria: Battenburg Cake, Victoria Sponge and Osborne Pudding.

Steps to make Michael C's Victoria Sponge Cake:
  1. Preheat the oven to 160°C/325°F.
  2. Line and grease two 8 inch or 7 1/2 inch sandwich cake tins.
  3. Cream the butter until light and fluffy then add in the sugar.
  4. Beat in the vanilla.
  5. Fold in the flour using a large metal spoon.
  6. Add enough milk to give a soft dropping consistency.
  7. Divide the mixture between the two cake tins.
  8. Bake for 25 minutes.
  9. Transfer to a wire wrack to cool.
  10. VARIATIONS!! Chocolate; replace vanilla with a teaspoon of cocoa mixed with a teaspoon of water. Coffee; replace vanilla with a teaspoon of coffee mixed with a teaspoon of water. Orange; replace vanilla with the grated rind of 1 orange. Lemon; replace vanilla with the grated rind of 1 lemon.

For the complete recipe and instructions for this van. Cakes can be very sensitive to their baking environment and ingredient handling. If cooked improperly, a cake can fall in the middle, fail to rise, burn on the outside, remain gooey on the inside or bubble at the cake surface. Bubbling on top of the cake is just one of many problems that bakers run into when putting a. The sponges should then hold their height, and not go flat once cool.

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