The Victoria sponge cake is a classic British dessert, known for its simple yet delightful taste. It is named after Queen Victoria, who reigned from 1837 to 1901. During her time, the cake became quite popular as it was said to be one of her favourite treats. The cake consists of two light sponge cakes sandwiched together with a layer of jam and sometimes whipped cream. In the past, the sponge cake was made using eggs, sugar, flour, and butter, which were mixed and baked to perfection. Over the years, some bakers have added a dash of vanilla or a sprinkle of icing sugar on top for extra flavour and decoration. The history of the Victoria sponge reflects the traditions of British afternoon tea, where it was often enjoyed with a cup of tea. Today, it remains a classic choice for tea parties and celebratory occasions across the country, representing the sweet simplicity of British baking heritage.

Victoria sponge recipe

Serves: 6-8
Preparation time: 10 mins
Cooking time: 20 -25 mins
Calories per serving: 373
Fat per serving: 24g 

Ingredients:
for the cake

125g self-raising flour
125g butter, softened
125g caster sugar
2 medium eggs
2tbsp milk

for the filling 

4-6 tbsp raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

1. Set the oven to moderate, 180°C.
2. To make the cake:Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
3. Bake the cakes in the centre of the oven for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
4. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
5. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

The unfilled cakes can be packed in freezer bags and freeze for up to 3 months. Allow the cakes to defrost before filling.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

INGREDIENTS

Sponge:

2 eggs

6 dkg sugar

6 dkg flour

½ tsp baking powder

1 dkg cocoa powder

Syrup:

1 dl water

5 dkg sugar

Cream:

50 dkg cottage cheese

1 dl sour cream

2,5 dl whipping cream

20 dkg icing sugar

1 tbsp gelatine

1 pkg vanilla sugar

1 tsp vanilla extract

lemon zest

1 tbsp lemon juice

Coating:

10 dkg milk chocolate

10 dkg dark chocolate

2 tbsp oil

BAKING

Preheat oven to 170°. Put parchment paper into a 26-cm springform. For the sponge, beat the egg whites with the sugar. Carefully fold the flour, cocoa powder and the baking powder into the egg mixture. Spread it into the pan, and bake for about 10-15 minutes. For the cream, mix the gelatine with the water, heat it, and set aside to cool. Mix the cottage cheese with the icing sugar, vanilla sugar, vanilla extract, the zest of a lemon, and the lemon juice. Carefully fold the cooled gelatine and the whipped cream into the mixture. Remove the parchment paper from the cooledsponge and pour the sugar syrup on it. Cover it with the cream, then put it into the fridge. For the coating, melt the chocolate with the oil over steam. When it is cooled, pour it on top of the cottage cheese and put the cake back to the fridge before serving.

source: Daily News Hungary

Serves:6-8
Preparation time: 10 minutes
Cooking time:1 hour
Calories per serving:490
Fat per serving:28g
Ingredients:

for the carrot cake

– 175g wholemeal self-raising flour

– 1 level tsp baking powder

– 2 level tsp ground mixed spice

– pinch of salt

– 150ml sunflower oil

– 175g soft light brown sugar

– 3 medium eggs

– 100g raisins

– 250g carrots, peeled and grated

for the topping

– 200g cream cheese

– few drops vanilla extract

– 3-4 level tablespoon icing sugar

– orange and green food colouring

– 1kg loaf tin, buttered and lined with a strip of baking parchment

– 2 disposable piping bags

1. Set the oven to moderate, 180°C.

2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the loaf tin.

3. Bake in centre of oven for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.

4. Remove cake from the oven. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

5. To make the topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.

6. Colour a small amount of icing orange and a small amount green, and use to fill a piping bag each. Spread the remaining uncoloured icing over the top of the cake.

7. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.

Wrap undecorated cake in a freezer bag; freeze for up to 3 months. Defrost before icing.

Makes: 12
Preparation time: 15 mins(plus 30 mins for decorating)
Cooking time: 15 mins
Calories per serving: 338
Fat per serving: 21g

Ingredients:
for the buns 

60g walnuts, ground or finely chopped
150g self-raising flour
150g butter, softened
150g caster sugar
3 medium eggs
2 tbsp milk 

for the icing 

125g icing sugar
60g butter, softened
2 level tsp instant coffee granules
2 pieces walnut
Icing sugar, for dusting
2-hole bun tray, lined with paper cases
Piping bag fitted with star-shape piping tube
 

1. Preheat the oven to 190°C.
2. Place all the bun ingredients in a bowl and beat them together until smooth. Spoon the mixture into the lined bun tray.
3. Bake the buns in the centre of the oven for about 15 minutes, or until the buns have risen and are just firm to the touch in the centre. Remove from the oven and transfer to a wire rack to cool completely.
4. To make the icing: sift the icing sugar into a bowl and add the butter. Dissolve the coffee granules in 1tbsp boiling water and add to the icing sugar. Beat until smooth. If the icing is still very thick, add a little more boiling water. Transfer to the piping bag.
5. Cut off the tops of the cakes and cut each top in half. Pipe a swirl of icing on each cake and replace the two top halves to resemble ‘wings’. Place a piece of walnut in the centre to complete the ‘butterfly’. Dust with icing sugar.

Not suitable for freezing.

walnut- dió
finely chopped- finomra vágott

self-raising flour – önkelő liszt
instant coffee granules- instant kávégranulátum
to dust- megszórni porcukorral
bun tray- muffinforma
paper case- sütipapír (pl. muffinhoz)
smooth- csomómentes, sima
to sift- szitálni
to dissolve- feloldani
thick- sűrű, vastag
swirl- örvény, csigaforma
suitable- alkalmas