What's the secret of a good Victoria Sandwich?

[saltyseadog]

I need to know :o!

Having failed miserably at a horticultural show this weekend, I'm going to have a second attempt at another show this weekend.

What are your tips please? I have to use a three egg, 6oz of everything else recipe.

Well done on the flapjacks .

Did you bring them home? At least you can have a yummy supper tonight .

Having just laughed my way through Slubber's thread, I want to know what happened? Did she place? I cna't believe she never upadated.

I think I might try a VSC tomorrow.

Perhaps we should do a MN cake comp again?

Yes yes yes to MN cake comp!

Bookmarking this thread as I'm intending to make a VS for DS2's first birthday cake...

OMG

Being reminded of teh days of the MN WI has just put a huge smile back on my face.

Did we ever find out who was the owner of the GIMP doll???

gimp doll?????

I don't think I was a member at that point.

Elaborate.

We had a number of competitions...victoria sponge cake, afternoon tea, cupcakes, stuff like that.

Pictures were posted anonymously and judged by a MNetter.

In a couple of a competitions there appeared a GIMP doll...posed in the picture...nobody has admitted to it being theirs. I think that LittleLapin was possibly one of the assumed candidates though...

how cowardly!

IMEMary

1. Berry Recipe
2. Stork Margarine
3. McDougalls Supreme sponge SR Flour (no need to sift !)

Well done Salty & PA!

i use a recipe i found AGES ago on t'internet which works well for me

2 eggs and 75g of all other ingredients.

beat the 2 eggs, 75g caster sugar and 75g butter (i use cheapo margerine) for at least 10 mins with electric whisk...the ingredients should at least double in volume...gradually fold in the flour (sifted) with a metal spoon...my nan told me for a lovely light sponge you put 1 teaspoon of white vinegar into the early mixture i tried it once but wasnt sure of the difference it made but this could be an optional extra and i add vanilla essence aswell (1/2 teaspoon per 75g mixture...as in if doing a bigger cake and doubling quantities then double the essence aswell IYSWIM)

i usually do this mix for whatever style sponge and add extra ingredients like flavours (chocolate/lemon or whatever) and do it cor cupcakes too (i need a lazy-and-cant-be-arsed-to-find-other-recipes emoticon)

I also just cried with laughter through Slubber's thread. She still posts on MN, I do hope she will see this and set the record straight. By my calculations she should be on year 3 of Anchovy's Plan for Village Fete Domination

250gms president unsalted french butter
250grams self raising flour
250grams golden caster sugar
four organic free range eggs
2 tsps baking powder

butter and sugar in Magimix or Kitchenaid until light and fluffy, then add eggs, then flour (not sifted, ever, in this house and always turns out beautifully).

easy peasy.

I never use margarine for anything, ever, its vile!! butter all the way and the colour and flavour will be fabulous.

i use margerine and my cakes always turn out beautifully too donalddraper it doesnt have to be named brand butter and organic whatever for a lovely tasting cake...plus im often very short of cash and your ingredients sound like way beyond my lowly budget does sound delish though

I second McDougals flour, it makes a big fluffy sponge!!

Where do you buy the MCDougals Sponge Flour from please?

Golden caster sugar(although I suspect that might be more psychological as adds to rich colour)
Stork
And the free range eggs from the lady in the village.(again very yellow yolks)
2eggs, then 3x4oz or multiples of.

always add the baking powder - having had a break from babking for a while, I;d forgotten this vital ingredient as it isn't in my recipe, just in my mums, home ec trained mind. Added baking power to an all in 1 recipe and voila, lovely fat cakes.

125g of fat, sugar and flour and 2 eggs. 1tsp baking powder.

I do always use branded flour - seems to be better and currently am using mcdougals. I never sift either.

I use the River Cottage Family Cookbook (yes I know, I know ). He says to use 4 eggs, weigh them and do the same weight for everything else.

BUT HFW says use butter and I think, therein is the secret of my failure. Nice rich-tasting cake, but it never rises much and is very biscuity. So I think next time, I'll use marg and butter. And make sure your baking powder is nice and fresh!

I don't often make a VS, so when I do, I make it special. Whipped cream and nice raspberry jam inside. Fresh raspberries too if I have some.

Weigh the eggs! (sorry if someone else has mentioned this)

I have the recipe on my blog. Mail me if you want it! Is easy peasy. :)

I regularly make VSs with the little uns but mainly because we all adore the taste of the cake mix. I could eat the whole lot quite honestly!
My VSs are usually quite lovely, firm and tall (unlike my good self, tho I spose I am quite lovely). The secret IMO is using very good quality SF flour and for a 3 egg cake I use almost 2 tsp of baking powder.
For my most recent VS I used whipped cream and strawberries for the filling. It lasted an evening and a morning. What a lovely breakfast!

Bugger, yes, the person before me mentioned it. I agree on the marge front too. It does mkae for lighter cakes.

McDougalls flour is from Morrisons. Tesco (certainly in Inverness anyway) don't seem to stock it.

I used to buy the McDougalls special sponge cake flour from Tesco but haven't been able to find it anywhere for months- no Morrisons near here.

I need to know too: are the eggs weighed in their shells or out of them (or doesn't it matter?)