Here is a recipe and guide teaching you how to make your very own 7 x 3 inch Victoria Sponge Cake.
Equipment
7 x 3 Inch Cake Tin
Baking Paper (For lining your Tin)
Scales
Hand whisk/Stand Mixer
Mixing Bowl
Small Bowl
Spatula
Cake Greaser Spray
Tinfoil (Optional)
Wire Rack
Ingredients
200 Grams or 7oz Margarine
200 Grams or 7oz Granulated Sugar
4 Medium Eggs (At room temperature)
200 Grams or 7oz Self Raising Flour
Preheat your oven to one of the following -
Fan assisted: 150°C
Regular oven: 160 - 170°C
Gas Mark: 2
Fahrenheit: 300-320F
Method
1. Weigh out the granulated sugar & margarine and place them in a mixing bowl.
2. Combine the butter and sugar using a handheld whisk or a stand mixer. (You can use a wooden spoon, but you won't incorporate as much air into the ingredients). The more you mix the ingredients, the paler the mixture will go; once pale, place the mix to one side.
4. Take your (room temperature) eggs and crack them into a small bowl. (I do this so that if any shell breaks off, it is easier to remove from the bowl rather than your cake mix).
5. Pour the eggs one at a time into the mixed margarine and sugar and then quickly mix them in with the whisk; this should take about 10-15 seconds per egg.
6. Once all the eggs have been incorporated, it may look a little curdled, but this is fine.
7. Now, weigh out your flour and pour it into the mixture. Normally with flour, I would sieve into the mixture; however, I have never needed to do with this recipe, so I don't bother. (You may sieve if that's what you prefer).
8. Slowly fold the flour into the mixture using a spatula or spoon. (I do this so that when I come to whisk in a minute, it doesn't fire up and cause flour dust to go all over the place).
9. Once folded, put the whisk on a medium to high speed and blend the ingredients together; I do this for about 30-40 seconds.
10. Taste the mixture with a small spoon; if it tastes powdery, whisk a little more; if it tastes smooth, then you are ready to pour.
11. Take your cake tin and grease it with cake spray, line the bottom with baking parchment paper, then pour the cake mixture into the tin.
12. Place the cake on the middle shelf of your pre-heated oven and bake for approx 55-60 minutes.
13. Once baked, test with a skewer, insert the skewer into the centre of the cake; if it comes out clean (with no gooey bits on it), it is fine to remove from the oven. If it has gooey bits, put it back in for about another 5 mins and then test again, do this until fully baked.
14. Once thoroughly baked, remove from the oven and stand the cake & tin on a wire rack for approx 10 minutes to cool.
15. Once cooled, tip the cake out onto a wire rack and allow it to cool fully. (I place tinfoil underneath the wire rack so that the excess crumbs
don't go everywhere; however, this bit is optional).
16. When fully cooled, decorate or fill as desired.
Recipe conversion for a 9 inch and 5 inch x 3 inch deep Victoria Sponge Cake (1 Viewer)
- Thread starter Ritareid
- Start date
-
- Tags
- conversion recipe
Hi @Ritareid
You managed to catch me on my only out-of-office day! LOL!
Anyway, I've looked at my recipe and converted the figures up and down for you. As you know, these are estimations as I'm just converting the figures based on tin sizes, so it's entirely up to you how you proceed.
I based the 9-inch conversion on my 6-inch recipe, as that's my staple tried-and-tested recipe and works very well when converted.
Therefore here are the figures for both the 9-inch x 3-inch and the 5-inch x 3-inch.
Here's the smaller conversion:-
I hope this gives you some idea of the ingredients you require for your bakes. If you need anything further then just let me know.
Good luck!
Btw...
I also have a 5-inch Madeira Recipe if that's any use to you.
You managed to catch me on my only out-of-office day! LOL!
Anyway, I've looked at my recipe and converted the figures up and down for you. As you know, these are estimations as I'm just converting the figures based on tin sizes, so it's entirely up to you how you proceed.
I based the 9-inch conversion on my 6-inch recipe, as that's my staple tried-and-tested recipe and works very well when converted.
Therefore here are the figures for both the 9-inch x 3-inch and the 5-inch x 3-inch.
9-inch x 3-inch Victoria Sponge Cake - (2.3 Conversion Up Calculation)
- 345 Grams Butter
- 345 Grams Sugar
- 345 Grams Self Raising Flour
- 6.9 Eggs - you can convert this to seven medium eggs or use 6 eggs and one yolk.
- (As a rule, I use 1 egg per 50 grams of ingredient, so I would opt for 7 eggs).
Here's the smaller conversion:-
5-inch x 3-inch Victoria Sponge Cake - (1.43 Conversion Down Calculation)
- 105 Grams Butter
- 105 Grams Sugar
- 105 Grams Self Raising Flour
- 2 Medium Eggs
I hope this gives you some idea of the ingredients you require for your bakes. If you need anything further then just let me know.
Good luck!
Btw...
I also have a 5-inch Madeira Recipe if that's any use to you.
Here are the recipe and guide on how to make a small 5 x 3 inch round moist Madeira Cake. It can be used as a top tier or made as an Afternoon Tea sharing cake.
To start with, please do the following:
Preheat your oven to one of the following temps:
Fan assisted: 150°C
Conventional Oven 160°C- 170°C
Gas Mark 2
Fahrenheit - 300-320F
Tip: Allow the oven to reach optimum temperature before you place your mixture into the oven.
Ingredients:...
To start with, please do the following:
Preheat your oven to one of the following temps:
Fan assisted: 150°C
Conventional Oven 160°C- 170°C
Gas Mark 2
Fahrenheit - 300-320F
Tip: Allow the oven to reach optimum temperature before you place your mixture into the oven.
Ingredients:...
