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Flat Victoria Sponges
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Why are my Victoria sponges such failures? I buy ones that have risen beautifully at Church sales. Mine are flatter than frisbes. I tried making one today with all butter, three very fresh, straight out of the chicken eggs and the result was even worse. Please can anyone help me become a Victoria Sponge Goddess? Many thanks.
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I whisk up the eggs first, the butter is at room temperature, as are the eggs,and I sieve the flour before letting the magimix do all the hard work for me. I use SR flour, but is there a difference in the brands. Is one better than another? I have to admit, I haven't done what you suggest barbi, but will give that a go. Also does butter give a better result than marg..although not in my case today!
Foolproof way of making perfect Victoria Sponge . Never fails.I often make one when my aged Aunt comes to tea...from my school cookery book ...1963
4 oz Margarine or butter
4oz Caster sugar
Level teaspoon baking powder
2 large eggs
Sift the flour and baking powder into a bowl
In another bowl beat the fat and sugar together until creamed
Add the eggs one at a time beating them and adding two tablespoons of the flour to prevent the mixture curdling .
Gentlyf fold in the rest of the flour.Put into two greased and lined 7 inch tins and bake in a moderate oven.
Cool on a wire try and sandwich together with jam ..or buttercream and jam ..Dust the top with icing sugar.
I put fresh whipped cream in for my dear old Aunt though !
4 oz Margarine or butter
4oz Caster sugar
Level teaspoon baking powder
2 large eggs
Sift the flour and baking powder into a bowl
In another bowl beat the fat and sugar together until creamed
Add the eggs one at a time beating them and adding two tablespoons of the flour to prevent the mixture curdling .
Gentlyf fold in the rest of the flour.Put into two greased and lined 7 inch tins and bake in a moderate oven.
Cool on a wire try and sandwich together with jam ..or buttercream and jam ..Dust the top with icing sugar.
I put fresh whipped cream in for my dear old Aunt though !
they can go flat when you take them out the oven if you get them in a draught apparently.
My recipes is using two eggs in their shells as weight weigh out equal quantiites of butter, caster sugar and self raising flour, then do the usual as described by everyone, cream butter and sugar til white and fluffy, add one egg at a time with little bit of flour then fold in rest of flour not overbeating all air back out blah blah blah......has never failed for me ....YET
My recipes is using two eggs in their shells as weight weigh out equal quantiites of butter, caster sugar and self raising flour, then do the usual as described by everyone, cream butter and sugar til white and fluffy, add one egg at a time with little bit of flour then fold in rest of flour not overbeating all air back out blah blah blah......has never failed for me ....YET
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Thank you dyson. I'm just about to start on Victoria Sponge Mark 4..yesterday's 3 efforts were such failures. You don't say whether you beat by hand or by mixer. The magimix beats the butter and sugar xceedingly well, but after that, everything had been going wrong for me...hence the query on this site.
Hey minti, it was fabulous! What's even better, it rose so beautifully, obviously with all the beating and all the air, that I'm assuming it's now much less fattening, so I've taken Shaneystar's advice and dolloped fresh cream on it! I
Thank you so much to everyone for their suggestions. I've now to convince my husband that I didn't buy it at the WI market this morning.
Thank you so much to everyone for their suggestions. I've now to convince my husband that I didn't buy it at the WI market this morning.
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