VICTORIA SPONGE help urgently needed!!!

[winnybella]

Right, so it's DS's birthday today and I decided to make Victoria sponge with fresh strawberries and whipped cream.

Now I have a few questions, please:

1. I haven't got 2 tins, I have one that's about 3 inches deep. Can I just make one sponge in it and then slice it? How do I need to adjust baking time for it?

1. Fold the flour in (and what does it mean?) or just whisk all ingredients together?

1. I thought I'll just do strawberries and cream, but almost all recipes use strawberry jam together with strawerries and cream. Thoughts?

1. How much vanilla sugar should I add to 50cl of cream? Or should I mix icing sugar with vanilla sugar?

TIA, I need to start baking in an hour.

but it's the only thing i'm good at!
the only thing! ever!

I can't even make a baby
[wails]

Uncannily like me taffeta.

Oh gawd, nickel is crying. All right all right fgs you are queen of the VSC

But seriously creaming with a wooden spoon ???? you giant queenly fraek

well, if i were using a wooden spoon, i would cream with a wooden spoon (which btw is the correct way to do it - because it's wooden so the butter doesn't go hard again)

I have a Kenwood Chef - it's the bomb (i can't believe i'm 34 and have just used the word bomb to mean mean the best thing in the world ever.

Jesus, where's my gorwn-up-itude?

dunno what gorwn is.
i meant grown...

Hmm.

It's sliced, strawberries are ready, cream is ready.

BUT

It has a weird taste.Too eggy or almost fishy. Either my taste buds are not working or he didn't wash the big metal spoon properly after smoked salmon pasta was served few days ago. I will kill him if that's what happened, DS's b'day or not.

oh god, :(

it's fiiiiine

serve it with extra cream and sugar - noone will notice

or
serve it after having fish paste sandwiches.

What do you mean won't go hard. My lush kitchen aid k beater blade doesn't make the butter go hard. and neither does my electric hand beater. Perfect creamed results every time with no hardness.

You need to embrace the technology mrs

you're using mixing equipment - if you haven't got a machine and you have to do it by hand, you have to use a wooden spoon.

or cinnamon - cinnamon will take a fishy taste away.
mix it with the sugar.

fishy?

OK it's fine it's fine. Cream and strawbs and jam will overpower unwanted fish flavour.

And wine, or even better fizz. Both of those too.

Lol at this thread. I have to say if someone mentions Victoria Sponges (even if they don't exist ) I always think of Slubber..... So in my mind she is VSC Queen.

NO don't start fart arsing about with cinnamon.

Yuk.

Cinnamon and strawberry jam do not go together in my mouth.

I always think of someone who isn't listening to me - see, PerArdua knew - she even opened the thread specially to see if it had been corrected by me!

Victoria Sandwiches and as you were.

Slubber gave wonderful advice and saved the day.

Fishy

Put plenty of icing sugar and vanilla extract in the cream, it will be fine.

Thank you SoMuch

(my last post to SoMuchToBits)

i like cinnamon. :(

thanks bella!

I like cinnamon too but not on a fishy cake with cream and strawberries and jam.

It's all too much. Might as well add gravy and some tarragon.

I think cinnamon would ruin it. On the other hand wine would go very well.....

But what do I know, I'm the sort of slob who makes a Spongewich by chucking the flour, baking powder, butter, sugar and eggs in a bowl and whizzing with the electric hand whisk. Then into tins, and throw in oven. I'll probably never win a prize for my cakes, but they seem to taste ok.

Slubs

I have just whynnied like a bloody horse at your post and DS2 asked what I was at

okay, okay, i was just trying to think of something to counteract the fish.

wine would go very well.
so would champagne.

but extra cream and strawbs are the best way to go.

SoMuch - you don't make a Sponge-anything if it's got fat in it.

Well I like to call it one, even if it isn't. I mean, it is sponge-textured isn't it? Actually I often refer to it as a spong (in order to distinguish it from that which you would use in the bath, which is a spudge).

but if you're on a fat-reduced diet you can eat Sponge - real sponge.
and callign a creamed cake a sponge detracts from that perfectly valid cake-eating marvellousness.

Spong made the Corkette Cork Extractor

see here

I have never had a Corkette Cork Extractor? Is it some sort of superior corkscrew?

I have to say I will now think of you nickel next time I make a sponge non-Victoria, non sponge, but sponge-like in consistency cake. As well as Slubber of course.....