Wednesday, 25 January 2012

Victoria mini classics by Mr Kipling

My favourite cakes, however they were slightly too hard and sweet, but after refrigerating them they tasted slightly better.

(source from Wiki)
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. However the Women's Institute do not class this as a Victoria sponge. Their version only has raspberry jam as the filling and is dusted with caster sugar, not icing sugar.[10]
A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy.[7][9][8] Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine.[citation needed] Both the traditional and modern methods are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic 'cake' mixture has been made into an endless variety of treats and puddings, including fairy cakes, butterfly cakes, chocolate cake, Eve's pudding and many others.[7][9][8]
Other names for the Victoria Sponge are Victoria Sandwich and, less commonly, Victorian Cake.
Although simple to make, Victoria sponge recipes are notoriously sensitive to cooking times and temperatures. As such, oven manufacturers often use a Victoria sponge recipe to test their ovens.

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