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Original poster

VICTORIA SPONGE help urgently needed!!!

129 replies

winnybella · 01/02/2011 13:27

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.

OP posts:
SoMuchToBits · 01/02/2011 17:55

Lol, I think my Uncle and Aunt had one once! Grin

SoMuchToBits · 01/02/2011 17:56

A Corkette, that is, not a sponge sandwich cake.

Slubberdegullion · 01/02/2011 17:57

Yes, we are agreed. Winny if you are still there and not scoffing it already just go with the cream and jam and try not to dwell on the Fishyness.

Nickel I really actually think in my head that the whole it's not a sponge if its got fat in it is a load of cobblers. I have just consulted The cake Bible (aka Mary Berry) and all her sponges have got fat in. Times change, ingredients move on, once back in 1960s Julia Child land sponges were fatless but not any more.

I wince inwardly when people refer to the Union Flag as the Union Jack, as, as we all well know it's only a Jack when flown from the back of a bleeding boat. But then I get a hold of myself and release my flag angst.

You should too. Embrace fatty sponges.

SoMuchToBits · 01/02/2011 18:01

If it's true, then St Delia of Smith is a liar. In her book of cakes she has a Victoria sponge, a Genoese sponge and an all in one sponge (all of which contain fat) as well as a whisked sponge (which doesn't).

Hope you are enjoying your sponge fishy sandwich cake winny, it's making me feel hungry.....

Original poster
winnybella · 01/02/2011 18:15

Ok. Fishiness not detectable after lots of cream and strawberries were added.DP loved it, DS too, but he's ill with flu so managed just a slice.

It was delicious. Thanks all for support!

I'll be having some very strong tea now after 2 slices- quite filling, mmmmmm.

OP posts:
Slubberdegullion · 01/02/2011 18:20

hooray hooray

I'm so pleased for you winny. Poor old ds, poorly on his birthday. Plenty left for tomorrow then Smile

Original poster
winnybella · 01/02/2011 18:22

Ah, but see, I don't think the cream will survive.

I made it quite buttery and dense iyswim and after an hour in the fridge it became looser and less stiff.

So I'm not sure whether it'll not change back into it's liquid form til tomorrow.

And guess what is tomorrow?

DD's birthday. Yes. Another cake to make. Hmm

OP posts:
Slubberdegullion · 01/02/2011 18:24

Grin you can never have too much cake.

taffetasplat · 01/02/2011 18:29

winny - ditch the Vic sponge/sandwich malarkey for tomorrow

can your DC eat nuts?

Original poster
winnybella · 01/02/2011 18:50

eh? Other side? Grin

She's just 2, so whole nuts, no.

But if anyone has an easy cake recipe ...

OP posts:
Slubberdegullion · 01/02/2011 18:59

Well the two all time classic mn cake(y) recipes are Marslady's Lemon Drizzle Cake
and Suzywong's Brownies.

Both idiot proof and taste fantastic.

SoMuchToBits · 01/02/2011 19:03

You are a cake legend, slubber! In fact Norman would love some nice cake to go with his cup of tea.....

Slubberdegullion · 01/02/2011 19:04

Not calling you an idiot there winny. They are just both very easy to follow and everyone that eats them goes "ooooooooooh mmmmmmmmm this is VERY nice"

Original poster
winnybella · 01/02/2011 19:04

Idiotproof is good. Thanks.

OP posts:
Original poster
winnybella · 01/02/2011 19:05

x-post Grin

OP posts:
Slubberdegullion · 01/02/2011 19:05

aw SoMuch.

I fear my legendryness is mostly in the eating and less in the mastery of making.

SoMuchToBits · 01/02/2011 19:07

OOOh, no, slubber, you are famous for the high sift! Norman is in awe......

He would love to sample one of your cakes with his tea...... should we ever meet in RL!

Slubberdegullion · 01/02/2011 19:07

Trillian revealed this the other day

I felt a certain resonance to the story.

taffetasplat · 01/02/2011 20:00

Cakes with (ground) nuts in are very easy as you don't have to worry about the rise so much ( none of that sifting malarkey )and IME they always have more depth of flavour and are never dry. They also keep brilliantly.

Lemon drizzle is a winner in this respect too.

TrillianAstra · 04/02/2011 21:30

:o Hi Slubs

Love the phrasing of your linked recipe

Slubberdegullion · 04/02/2011 21:35

Hahahahahahaha

God that cake story is good.

I think I have read it six times now.

I really am so happy I saw your link.

TrillianAstra · 04/02/2011 21:46

I really want to make a big tall pink cake now

Slubberdegullion · 04/02/2011 21:47

I really want to see a bear fight with a unicorn

TrillianAstra · 05/02/2011 15:56

Since you are clearly a cake expert will you help me make a pink cake?

Slubberdegullion · 05/02/2011 15:59

Really I am not a cake expert. I am a cake EATING expert so will join you in the eating of your pink cake.

I have an urge to make a marshmallow giraffe in homage to The God Of Cake.