Advanced search

Village show Victoria sponge - no baking powder?

(93 Posts)
tillytubby Tue 25-Jul-17 14:08:18

Hi I am going to enter our local agricultural show in the Victoria sponge category. I've never done this before but I have made a fair few cakes so I thought it would be fun.
However the entry form says make it to the following recipe:
3 eggs
175g SR flour
175g Marg
175g sugar

No where does it mention baking powder but every recipe I've ever come across including the w.i. and Mary berry always add baking powder.

So my question is, have they made a mistake? Do I add it and hope they won't notice or am I missing some secret trick in the method that makes up for the extra oomph needed?

OP’s posts: |
RoganJosh Tue 25-Jul-17 14:09:32

Lots of recipes don't have baking powder. It's all about creaming for ever, sieving and gently folding in. I think.

Polter Tue 25-Jul-17 14:12:47

Self-raising flour has baking powder already in it. Some bakers add extra for some sponges but you shouldn't need to for a Victoria Sandwich.

HerSymphonyAndSong Tue 25-Jul-17 14:13:15

SR flour contains raising agent. I would only ever use either SR flour or plain flour + baking powder for a Victoria sponge, not both

Rulerruler Tue 25-Jul-17 14:14:55

I never add baking powder - there is a raising agent already in self raising flour. I always go for a good brand flour because of this but couldn't actually tell you if it makes a difference!

tillytubby Tue 25-Jul-17 15:41:40

Thanks everyone.
I know SR flour has baking powder in it but do I need to add the extra like most recipes say?
Or should I try to get as much air in the method as possible?
I was going to do the all in one method as it says use Marg

OP’s posts: |
LadyPenelope68 Tue 25-Jul-17 15:48:14

You don't need baking powder for a traditional Victoria sponge, I've never used it. Gives the sponge a weird taste IMO.

cakeandcustard Tue 25-Jul-17 15:52:42

My DM used to say baking powder was cheating. You probably need to use the creamed method if you're not using it though. And beat the eggs to within an inch of their life before you add them

tillytubby Tue 25-Jul-17 17:07:38

Do you think the creaming method will work with margarine?

OP’s posts: |
Polter Tue 25-Jul-17 18:08:31

Yes it will.

Will you post a picture when you're done?

tillytubby Tue 25-Jul-17 18:29:42

Yes will make another one tomorrow.
This is the one I made yesterday with all in one method, no baking powder, mixed til just combined then cooled in conventional oven no fan.

OP’s posts: |
tillytubby Tue 25-Jul-17 18:30:51

Edges were a bit flat and didn't rise much but was light and tasty! Oh and bubbles on the top, is that ok or a no no?

OP’s posts: |
InvisableLobstee Tue 25-Jul-17 18:33:20

It looks pretty good to me, how did it taste?

Polter Tue 25-Jul-17 19:19:31

Looks lovely but agricultural show standards can be very high!

Are your baking tins straight sides? A Victoria Sandwich shouldn't have a waist!

The top layer looks crinkly edged like it's been baked in a cake tin liner. For better edges you need to just line the base, it's easier then to see when the sponge is cooked as it comes away from the edge of the tin.

tillytubby Tue 25-Jul-17 20:15:21

Glad you said that Polter as I wondered about the tins too. The sloped sides make it cut less evenly too. Any recommendations on a good make? (Finding myself getting a competitive urge here!)
No cake liner used but I had to slip a knife round to get it out which could account for that.
I'm also guessing too much sugar on top? This was just a practice though so just chucked it on to see.

OP’s posts: |
Polter Tue 25-Jul-17 20:45:14

I mostly use very cheap tins (though they are straight sided) but I don't bake to show standard! I've also got some lovely Ovenex cake tins I bought on eBay.

I think it's all trial and error and a lot of eating cake cake

tillytubby Tue 25-Jul-17 21:02:49

Yes much cake being eaten here which is why it has a more defined waist than I do....

OP’s posts: |
dazzlingdeborahrose Tue 25-Jul-17 21:11:31

Baking powder gives an artificial rise. MB adds it because you need it when you use all in one method rather than creaming method.

ChardonnaysPrettySister Tue 25-Jul-17 21:12:56

Too much baking powder makes a flat cake. I rises too fast and the cooking though can't catch up with the rise so it falls after cools. It just does not have the supporting structure. Also it tastes add.

dazzlingdeborahrose Tue 25-Jul-17 21:14:06

Also, having everyone bake to the same recipe is a fairer comparison in a competition. Don't deviate from the recipe. I can tell when baking powders been used in a Victoria sponge so the judges will definitely be able to tell.

Good luck. Hope you do well.

tillytubby Wed 26-Jul-17 18:32:55

So third cake attempt went like this and I think it's the worst of the three (first got scoffed before photos). Made with creaming method, marg, no baking powder, cooked in fan oven.
It looks overdone but not burnt even though I only gave it five more minutes when looked raw. It also looks curdled. Hmmm...

OP’s posts: |
InvisableLobstee Wed 26-Jul-17 19:37:51

I think the funny bumps on top are probably caused by the oven being too hot, as it has raised too fast then sunk back a bit.

Polter Wed 26-Jul-17 19:53:37

What margarine are you using? Some have quite a high water content which could affect the cake. I only ever use butter or half butter half Pure marg.

Definitely try lower oven temp too.

bookbook Wed 26-Jul-17 19:53:42

You need to do the WI way
weigh your eggs ( in the shells) , then use the same weight of SR flour, sugar and butter

Polter Wed 26-Jul-17 19:55:29

That's what I would do for home book, but OP has to follow the recipe for the show.

Join the discussion

Registering is free, quick, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Get started »