Italian Sponge Cake Recipe

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TRADITIONAL ITALIAN RECIPE: Althout the Sponge Cake is an English Cake, Italy has its own versiion.

The Victoria sponge or Victoria sandwich cake was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea. It is often referred to simply as "sponge cake", though it contains additional fat.

The 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. The Women's Institute publishes a variation on the Victoria sandwich that has raspberry jam as the filling and is dusted with caster sugar, not icing sugar.

The 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.

Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine. 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 cupcakes, chocolate cake, Eve's pudding, and many others.

Sponge cakes can also be made suitable for vegan, lacto-ovo intolerant, and low cholesterol diets. Most often this is done by using plant based milk instead of dairy (such as rice or soya) and vegetable oil instead of eggs (although many alternatives to eggs are used such as flax seeds, bananas, and powdered egg replacers).

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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Skill Level:	Time: 1.5 Hours
Price:	Serves: 6 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Preheat the oven to 180C / 350F.

02 - Carefully devide the Yolks from the Egg Whites, using 2 different whisks.

03 - Using an electric mixer, mix the Egg Whites, Salt and a third of the Sugar. You'll have to end up with a creamy mixture, not foamy.

 

 

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04 - In another bowl combine the Yolks, Vanilla and the Sugar left. Mix until the mixture is creamy.

 

 

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05 - Now, mix the two bowls until the mixture is pale, creamy, and doubled in size.

 

 

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06 - Add th Flour and the starch, and mix untill everything is smooth.

07 - Pour the Batter into a buttered and floured cake pan 24cm / 10in in diameter.

08 - Bake for 30-40 minutes.

09 - Leave the Pan Di Spagna cooling a little before removing it from the pan, and then let it cool completely on an oven rack to avoid condensation.

 

 

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Notes:

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- You can save the Pan Di Spagna in fridge, on a plate covered with cling film for 48 hours, only if the expiring date of hte Eggs will allow it.

 

 

 

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Written by: Uncut Recipes

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