Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Sponge Cake Recipe Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Sponge Cake Recipe Biography

source(google.com.pk)

Traditional Victoria sponge

Ingredients

3 eggs

150g (6 oz) self raising flour

150g (6 oz) caster sugar

150g (6 oz) butter or margarine

1/2 teaspoon vanilla extract

jam to sandwich the cake

For the buttercream

100g (4 oz) icing sugar

50g (2 oz) butter

1/2 teaspoon of vanilla extract

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Method

Prep:30min › Cook:35min › Ready in:1hr5min

Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment.

Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. (See footnote.)

Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.

Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely.

To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.

To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.

Tips

I always use margarine, butter is too heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This will more than likely weigh over or under 150g (6 oz). For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.

Classic Victoria sponge

Ingredients

225g margarine

225g golden caster sugar

2 teaspoons vanilla extract

2 large eggs, beaten

225g self-raising flour

75g butter

150g icing sugar

5 heaped tablespoons strawberry or raspberry jam

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A free list you can take to shop or buy online

Method

Prep:35min › Cook:25min › Ready in:1hr

Preheat the oven to 180 C / Gas 4. Grease and line two 18cm sandwich tins.

Cream the margarine, caster sugar and vanilla together in a large bowl with an electric whisk.

Gradually whisk in the beaten eggs.

Sift in the flour and fold it into the mixture until it looks smooth and creamy. Split the mixture evenly between the 2 sandwich tins.

Bake for 25 minutes or until springy and golden brown. Remove from the tins and leave to cool on a wire rack.

To prepare the buttercream, simply whisk the butter and gradually add the icing sugar, whisking after each addition. Add a few drops of vanilla extract if desired.

Once the sponges are cool, spread the buttercream onto one of the sponges and top with the jam. Place the second sponge on top of the first sponge, round side up, and dust with a little icing sugar. Serve.