Allow to defrost thoroughly before filling.To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.Place one cake layer, flat-side up, on a serving platter. Serve dusted with sifted confectioners' sugar. https://www.allrecipes.com/recipe/246591/classic-victoria-sponge-cake Put a damp cloth under your bowl when you’re mixing to stop it moving around. Spread raspberry jam in an even layer over the buttercream, right to the edges. Sprinkle over the caster sugar.To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Grease and line two 20cm/8in sandwich tins. Place second layer, flat-side down, over the filling.Reynolds® parchment can be used for easier cleanup/removal from the pan.Powered by the ESHA Research Database © 2018, Gently fold with a spoon just until smooth. If you want to, you can spread over whipped cream too. https://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317 Preheat the oven to 180C/160C Fan/Gas 4. Check them after 20 minutes.
Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Set aside to cool in their tins for 5 minutes. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.Bake the cakes on the middle shelf of the oven for 25 minutes. Press them gently to check – they should be springy to the touch. Top with the second cake, top-side up. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. Spread buttercream evenly onto the cake with a spatula. Add eggs one a time, mixing well between each addition. Preheat oven to 350 degrees F (175 degrees C). Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The finished mixture should fall off a spoon easily.Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check.
Set aside to cool completely. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Grease two 8-inch round cake pans and line with parchment paper.Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Continue beating batter until bubbles appear on the surface, about 2 minutes more.Sift flour, baking powder, and salt into the bowl. Freeze for up to 6 months. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter.