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Victoria sponge cake

with whipped cream and jam

magimix, cook expert, cooking food processor, recipe, Victoria sponge cake

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
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Serves 8-10 :
SPONGE CAKE
225 g self-raising flour
225 g caster sugar
225 g soft butter,
or Bertolli Olive Oil spread
½ tsp baking powder (optional)
4 medium eggs
icing sugar for dusting
WHIPPED CREAM
500 ml whipping cream
60 g icing sugar, sifted
1 jar of strawberry or raspberry jam
1Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter and bottom-line two
18cm sandwich tins.
2Place all the sponge cake ingredients in the metal bowl. Select the PASTRY/
CAKE programme. Run for 10-15 seconds, press STOP, scrape down excess flour
and restart for a further 5 seconds.
3Evenly divide the cake batter between the sandwich tins. Bake for 20-25 minutes
or until cake tester comes out of the cake clean.
4Cool on a wire rack. When cold, spread the jam on the top of one cake; cover
with a layer of the whipped cream. Carefully place the remaining cake on top;
dust with icing sugar.
WHIPPED CREAM
1Refrigerate the cream and the whisk for at least 30 minutes.
2Cool the metal bowl. Put some ice cubes into it, run the CRUSH programme, empty
and dry thoroughly.
3Fit the whisk in the metal bowl and add the cream and icing sugar. Remove
the cap from the lid and run the EXPERT programme 2 minutes 30 seconds/speed 7
(without heating). Depending on the type and temperature of cream used, it might
be necessary to restart the programme. Watch carefully so that the cream does
not become butter. The cream is whipped when traces of the whisk start to appear
on the surface.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You could fill the cake with fresh berries, and/or replace whipped cream with buttercream.


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