Storing the cake in the fridge will make it go stale.If you have used whipped cream instead of buttercream to sandwich the cake then you must serve it all at once or keep it in the fridge. Store this cake in an airtight container for up to three days at room temperature. Simple but undeniably delicious – all hail the Victoria Sponge! How to Store Victoria Sponge Cake Using a digital scale and measuring spoons is my preferred method as it is more accurate. I have provided the measurements in both grams and cups.Always trust the toothpick test and checking the cake is springy to the touch for doneness as oven temperatures can vary.Baking the cake at a slightly lower temperature ensure it rises evenly and doesn’t need levelling before sandwiching the layers together.Wrap them well once they have cooled down and store in an airtight container. The cake layers can be made up to a day in advance.If you can’t find self raising flour then use plain flour and add 2 1/2 tsp of baking powder.An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.Do not melt the butter though – that will cause your cake to taste greasy. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. If the ingredients are past their use-by date your cake won’t rise properly. Make sure your self raising flour and baking powder are fresh.If you like, you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain. Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar. Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks. Cool on a wire rack before adding any frosting. Use a spatula to wipe the sides and bottom of your bowl halfway through.ĭivide the batter between the prepared cake pans and bake until golden. Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine. Mist two 8 inch cake tins with cake release and line the bottoms with baking paper. The eggs should be room temperature as well so that the ingredients blend well together. In order for this one bowl recipe to work can use Stork (straight from the fridge) or room temperature unsalted butter. Please take a look at the steps and video before attempting this recipe!
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