00:03well hello there folks and i hope that i find you very well indeed and a very warm welcome as
00:09usual
00:09back to what's for tea and our wee recipe for this week and these are absolutely amazing if
00:16you like victoria sponge cake you will really enjoy these it's just a very light and fluffy
00:21vanilla sponge as you know and inside we've got some lovely whipped buttercream and some fruit
00:27jam as well i've used a combination of raspberry and strawberry jam but you can use obviously
00:32whatever you prefer so i'm just going to run through the recipe for you and i'll put the
00:36recipe on the screen and the ingredients as we go so this is the tin that i am using here
00:41if you
00:42don't have one of these tins don't worry you can just use a cupcake tin or even just the one
00:47big
00:47pan if you prefer but this is the one that i'm using here but do make sure it's well lined
00:53you
00:53know or greased even just to make sure that your cakes are going to come out nice and easily
00:58at the end or like i said just use cupcake cases or a cupcake tin i'm just going to spray
01:05my tin with
01:05this like i said i wanted to be doubly sure that these were not going to stick so i've just
01:10greased
01:10my tin and then lined with some greaseproof paper as well now once you've prepared your tin you can
01:16just set that to the side and we'll get on and do the cake batter so i'm using my stand
01:21mixer but you
01:22can do this by hand of course if you don't have one so i've just got my eggs and i'm
01:27just going
01:27to mix these up in the bowl to make sure they are nicely combined set that aside and we're going
01:33to
01:33add the butter to the bowl this is lovely soft room temperature butter you know you do want nice
01:39soft butter it's just going to give you a nicer result so get that into your mixer get that started
01:45and then to that we're going to add the castor sugar you can use ordinary white granulated sugar if you
01:51don't have any castor sugar it doesn't make that much of a difference but you want to mix this for
01:56about five minutes and it will go lovely and pale and fluffy just like this but you might want to
02:02scrape down your bowl a couple of times just to make sure everything is combining nicely i usually do
02:08this once or twice if i'm making something like this it's just going to give you again just a nicer
02:14end result you know if you do take your time with it and do it properly you'll have a beautiful
02:19end result so you want to add your eggs in three different stages if they are looking like they
02:25are curdling at any point just throw in a teaspoon or two of flour and that'll stop that happening but
02:32yeah and with some of your egg make sure it's well combined and it's looking nice and fluffy again
02:37and then you can add some more of your egg combine it again and then just keep going and adding
02:42your egg but
02:43like i said if you do think it looks curdled just stop scrape down your bowl and add a wee
02:49bit of
02:49flour into your mix you know it doesn't make any difference how it looks it will turn out beautiful
02:55in the end just keep mixing like i said until it's nice and fluffy i am going to add just
03:01a tablespoon of
03:02flour into my mix because i did think it was looking a wee bit curdled and it will go lovely
03:08and fluffy
03:08again so get your stand mix paddle out of the way and we're going to pop a sieve on the
03:15top and add
03:16the dry ingredients so i'm going to add my plain flour and then to that i'm also going to add
03:22some baking powder i've got two heaped teaspoons of baking powder and then some corn flour as well
03:29and this is going to give them a lovely light fluffy texture and then just a wee pinch of salt
03:35as well i think is lovely and these kinds of things just a wee salty edge run that through
03:41your sieve to make sure you've got no lumps and then pop your paddle back on and give that a
03:46nice
03:47mix just until things are looking nice and smooth again and i'm going to add my milk in and this
03:53is
03:53going to make your mix lovely and loose and ever so silky so yeah nice wee tip there if you
03:59think it's
03:59looking dry or too thick just add a wee tablespoon or two of milk let this combine for about 30
04:07seconds
04:08to a minute you don't want to overwork this because you don't want tough or dry cake and i'm just
04:14going
04:14to go around the bowl again just to make sure things are combining nicely then i'm going to give
04:19it a final 30 seconds on mix just to make sure again everything is nicely combined
04:29then i was happy with this so the last thing i'm going to do is add in a dash of
04:35vanilla because i
04:36forgot i'll be honest i did forget so i'm going to add the vanilla now and then just give that
04:41a gentle
04:42mix together until the vanilla is well combined go over to your tin and you just want to make sure
04:48you have equal amounts of cake batter in each of your cavities you want this about three quarters
04:53of the way up and as flat as you can get it doesn't have to be completely flat because obviously
04:59it will find its own level in the oven anyway so pop this into the middle of your oven quite
05:06a low
05:06temperature so i am using gas mark 4 or 160c in a conventional oven if you've got a fan assisted
05:14oven
05:14you will need to adjust those temperatures and they will come out looking hopefully something
05:20like this you want to let this cool for about five minutes in the tin and then you can get
05:26these out
05:26of your tin and let them cool completely on a wire rack just be very gentle with them because they
05:32are
05:33very brittle at this stage just be very careful when you're peeling your paper away because like i said
05:39they are very delicate as they are warm and you don't want them just crumbling apart so pop those
05:44onto a wire rack to cool completely and don't they look fab i was really happy with these and then
05:52all
05:52you have to do next once they've completely cooled is split them through the middle fill them and then
05:57dust these with icing sugar and they will be ready to devour but yeah do let these cool completely
06:03because you don't want to fill these or top these with icing sugar whilst they're still warm or things
06:09will just go sliding or you know all over the place and your icing sugar obviously will not stick
06:14to the top so mines are completely cooled so i'm going to get on and do the filling so in
06:19a large bowl
06:20i've got my icing sugar some very soft almost melted butter and you can melt this slightly in the
06:28microwave just to make sure it's nice and loose a wee drop of vanilla another dash of salt which i
06:34think is lovely in a buttercream and you just want to use a hand whisk or an electric mixer for
06:40about
06:40five minutes until it goes nice and pale and fluffy just like this and i'm going to add a tablespoon
06:47of whole milk again this is going to make it lovely and velvety and loose and just so that it
06:53comes
06:53through my piping bag nice and clean and smooth so i'm just going to add my buttercream into a piping
06:59bag
07:03and just put it in a glass just to keep it upright makes it easier for filling set that to
07:08the side for
07:09the time being and for my jam i'm going to use half raspberry and half strawberry just combine them
07:15together give them a quick stir or a quick mix just to make sure they're well combined and again
07:21nice and loose because we're going to spread this onto one half of your cakes once they are sliced
07:28down the middle so once it's nicely mixed again just set this to the side for the time being and
07:34then we're just going to slice through the middle of the cakes i won't show you me doing every single
07:39one of these because we would be here all day and you will get the just after one so you
07:43can use a
07:44serrated knife or a straight edge knife it's up to you they do cut really easily just go nice and
07:49slow
07:50jam on one side and then cream on the other side as my preferred method just a wee bit in
07:56the middle
07:57to hold the top in place you don't need much there's plenty on there just pop your top on
08:03ever so gently give a wee squidge down and that will encourage the jam down onto the the cream and
08:10give you that lovely victoria sponge cake appearance and i'll just do one more just to let you see
08:16so jam on one side and cream on the other and then just don't go overboard with the jam because
08:23you
08:23don't want it you know flying all over the place i didn't put any jam on the top of this
08:27one i forgot
08:28but you get the idea you can play around with these and decorate these however you like and they are
08:35completely cool now so the last thing i'm going to do is pop some icing sugar on the top just
08:41to give
08:41you that lovely classic victoria sponge cake appearance and these are absolutely delicious
08:47and they are quite big although they are one portion size you know if you split these down
08:52the middle it would be enough for two with a nice cup of tea or coffee yeah they are absolutely
08:58fabulous and these will keep in an airtight container for a good few days obviously because
09:04we're not using fresh cream although you can use fresh cream but they won't last as long obviously
09:10because the fresh cream will go off a lot quicker than what this will but yeah do let me know
09:16if you're planning on giving these ones a go they are fabulous like i said ever so easy to make
09:21they
09:21do take a wee bit of time but well worth it in my opinion and a huge thank you as
09:26usual to the supporters
09:28of the channel over on my patreon page to the channel members here on youtube for you all for
09:33watching leaving your lovely comments for sharing the videos or those that have bought me a coffee
09:39using the buy me a coffee link or left me a super thanks donation and i will catch up with
09:44you during
09:45the week back here on what's for tea take care and bye for now bye now
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