im baking a victoria sandwich cake tomorrow with jam and cream, it will be my first time.
any tips?
* Warmed eggs hold more air and create more volume when they're whipped than cold eggs.
* Whipping egg whites separately from egg yolks adds even more volume to a sponge cake batter.
* Egg yolks should be beaten with sugar until they're thick and lemon-colored; when you lift up the beaters, a "ribbon" should form on the surface as the mixture drops back into the bowl.
* Adding melted butter or sifted cocoa powder decreases the batter's volume, so fold these in very carefully.
____________________________________________________
Tips for perfect sponges
* The quality of the eggs affects the cake's flavour and texture - choose organic, free-range eggs if possible.
* Prepare the tins by brushing with melted butter, dusting with flour and lining with greaseproof paper.
* Whisk the eggs and sugar until they have increased in volume about four fold and are stiff enough to hold a trail on top at least 30 seconds.
* For maximum lightness, sieve the flour into the mixture in three batches. Fold in using a long-handled spatula or metal spoon, with an up-and-over motion, while turning the bowl anti-clockwise.
* When properly cooked, the cake will shrink from the sides of the tin.
* l Turn the cake out immediately onto a wire rack and then turn it to prevent criss-crosses appearing on top.
________________________________________________________
All of these variables add to the difficulty of making a good sponge cake. Experienced bakers challenge themselves by trying to get the most volume from their sponge cakes every time they make the same recipe.
Timing
Recipes are best made with an electric mixer--preferably a stand mixer, so your hands are free.
* Have all of your ingredients measured and sifted and ready to go in separate bowls (you'll need plenty of counter space and equipment to make a sponge).
* Use a scale for accuracy, if you have one.
* Your cake pans should be greased and lined with parchment, and your oven preheated: sponge cake batter waits for no one.
Warming the Eggs
Use a stainless steel bowl set over a pan of simmering water. Sugar has an insulating effect, and helps protect the eggs from coagulating over the heat. Add a few tablespoons of the sugar from the recipe into your egg whites, and whisk it in.
* Keep whisking the eggs while you heat them, testing now and then with your fingertip until they feel warm to the touch.
* When the egg whites (or yolks--whatever you're heating) are warm, transfer them to your mixing bowl and whip until medium-stiff peaks form.
Hot milk sponge cakes use scalded milk to warm the eggs.
Folding in Ingredients
Stop beating the egg whites just when stiff peaks form: you don't want them to appear dry. Perfectly beaten egg whites will fold into batter without breaking apart into white flecks and islands, and the air bubbles will still expand in the oven.
Use the "one-third, two-thirds" method for folding in egg whites:
* Add one-third of the beaten egg whites into the bowl of thick batter.
* Use a balloon whisk--one of the big bulbous ones--for best results, stirring gently until the ingredients are incorporated and the batter is lightened. (A rubber spatula, plastic bowl scraper, or even your hands also work well.)
* Add the remaining egg whites to the batter, gently folding with smooth strokes through the center of the bowl, around the sides, and lifting through the center again, repeating until batter is smooth.
* Immediately divide batter into prepared pans, smoothing the surface if necessary, and transfer them to the hot oven.
* Bake as directed.
________________________________________________________
Don't open the oven to check your cake until the baking time is complete. Opening the oven door will cause your sponge cake to fall.
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* Victorian Sandwich Cake
* 8oz soft margarine
* 8oz caster sugar
* 4 egg
* 8oz self-raising flour
* 2 teaspoon baking powder
* 4 tablespoon rasberry or strawberry jam
* little caster sugar
pre-heat the oven 180c gas 4. Grease and base line 2×8 in [20 cm] sandwich tins with greased greaseproof paper
measure all the ingredients and mix in a large bowl.
Divide the mixture evenly between two tins
Bake in pre heated oven for 25 minutes or until well risen.
leave to cool on wire tray.
When completely cold, sandwich the cakes together with the jam.Sprinkle with caster sugar to serve.
References :
Victoria Sandwich Cake
chefgo – recipe and menu ideas for chefs
ingredients
150g (5oz) Buter, at room
temperature, plus extra to
grease
150g (5oz) Caster sugar
3 Medium eggs, beaten
Few drops of vanilla extract
150g (5oz) Self-raising
flour, sifted
Filling:
Strawberry or raspberry jam,
or whipped cream and
raspberries or strawberries
To serve:
Icing sugar, to dust
method
1. Preheat the oven to 170c (fan oven 150c), gas mark 3 and butter
two 18cm (7 inch) sandwich tins, 2.5 (1 inch) deep. Line the bases with
greaseproof paper.
2. In a large mixing bowl with a wooden spoon or electric mixer,
cream the butter and sugar together until you get a pale mixture that
drops off a spoon easily. Add the eggs a little at a time, beating the
mixture thoroughly after each addition. Stir in the vanilla extract.
3. Sift the flour into a bowl in 4 stages, each time gently folding it in
with a large metal spoon to keep the mixture light.
4. Divide the mixture between the tins and cook on the centre shelf of
the oven for 25-30 minutes. To test if the sponges are cooked, gently
press your finger on top and the imprint will sping back into shape.
Leave the sponges in the tins for a couple of minutes, then run a knife
around the edge and turn them out on to wire cooling racks. Leave to
cool completely.
References :
Bake your cake the day before and wrap in plastic wrap to give it a day to set up.trim your layer to insure they are all the same level and a good way to cut cakes into layers is with a spool of thread you get a nice clean cut .Unwrap enough thread to go around the cake and do not break the thread off the spool .Holding the spool in one hand and the tread end in the other cross you hands and gentally pull the tread through the cake,just make sure that it is in the same height all around the cake
References :
make cakes
Victoria Sandwich
100g self raising flour
100g butter
100g caster sugar
2 eggs
Jam and cream
With a wooden spoon, beat the butter till it’s soft, beat in the sugar, keep beating till they are light and creamy. Beat in the eggs, a bit at a time. Change to a metal spoon, fold in the flour. Pour into a greased, floured baking tin and bake for about 25 minutes at 180C. When baked the cake will be coming away from the edge of the tin. take out, tip out on to a rack and cook. Slice in two and sandwich with jam and cream. NB it must be absolutely cold before you to this.
References :
* Warmed eggs hold more air and create more volume when they’re whipped than cold eggs.
* Whipping egg whites separately from egg yolks adds even more volume to a sponge cake batter.
* Egg yolks should be beaten with sugar until they’re thick and lemon-colored; when you lift up the beaters, a "ribbon" should form on the surface as the mixture drops back into the bowl.
* Adding melted butter or sifted cocoa powder decreases the batter’s volume, so fold these in very carefully.
____________________________________________________
Tips for perfect sponges
* The quality of the eggs affects the cake’s flavour and texture – choose organic, free-range eggs if possible.
* Prepare the tins by brushing with melted butter, dusting with flour and lining with greaseproof paper.
* Whisk the eggs and sugar until they have increased in volume about four fold and are stiff enough to hold a trail on top at least 30 seconds.
* For maximum lightness, sieve the flour into the mixture in three batches. Fold in using a long-handled spatula or metal spoon, with an up-and-over motion, while turning the bowl anti-clockwise.
* When properly cooked, the cake will shrink from the sides of the tin.
* l Turn the cake out immediately onto a wire rack and then turn it to prevent criss-crosses appearing on top.
________________________________________________________
All of these variables add to the difficulty of making a good sponge cake. Experienced bakers challenge themselves by trying to get the most volume from their sponge cakes every time they make the same recipe.
Timing
Recipes are best made with an electric mixer–preferably a stand mixer, so your hands are free.
* Have all of your ingredients measured and sifted and ready to go in separate bowls (you’ll need plenty of counter space and equipment to make a sponge).
* Use a scale for accuracy, if you have one.
* Your cake pans should be greased and lined with parchment, and your oven preheated: sponge cake batter waits for no one.
Warming the Eggs
Use a stainless steel bowl set over a pan of simmering water. Sugar has an insulating effect, and helps protect the eggs from coagulating over the heat. Add a few tablespoons of the sugar from the recipe into your egg whites, and whisk it in.
* Keep whisking the eggs while you heat them, testing now and then with your fingertip until they feel warm to the touch.
* When the egg whites (or yolks–whatever you’re heating) are warm, transfer them to your mixing bowl and whip until medium-stiff peaks form.
Hot milk sponge cakes use scalded milk to warm the eggs.
Folding in Ingredients
Stop beating the egg whites just when stiff peaks form: you don’t want them to appear dry. Perfectly beaten egg whites will fold into batter without breaking apart into white flecks and islands, and the air bubbles will still expand in the oven.
Use the "one-third, two-thirds" method for folding in egg whites:
* Add one-third of the beaten egg whites into the bowl of thick batter.
* Use a balloon whisk–one of the big bulbous ones–for best results, stirring gently until the ingredients are incorporated and the batter is lightened. (A rubber spatula, plastic bowl scraper, or even your hands also work well.)
* Add the remaining egg whites to the batter, gently folding with smooth strokes through the center of the bowl, around the sides, and lifting through the center again, repeating until batter is smooth.
* Immediately divide batter into prepared pans, smoothing the surface if necessary, and transfer them to the hot oven.
* Bake as directed.
________________________________________________________
Don’t open the oven to check your cake until the baking time is complete. Opening the oven door will cause your sponge cake to fall.
References :