Making a Victoria Sponge Cake can be quite a job, but with this mix from FunCakes it becomes very easy! The result is a delicious creamy sponge cake which can be finished with a tasty filling and fruit, but which is also delicious as a bundt cake. In terms of taste and texture, Victoria Sponge Cake is somewhere in between a regulare sponge and a cake. The butter makes this pastry creamier than a regular sponge, but less fat and heavy than a loaf cake. Raisins or dried fruits can also be added to the batter, so this cake is often made during the holidays.
- With this baking mix you can easily make a wonderfully Victoria sponge cake, the perfect base for many cakes.
- Only add eggs and butter to bake a pefectly even cake.
- A Victoria Sponge Cake is in fact a regular sponge to which butter is added. This makes the cake nice and creamy. But because the cake still contains a lot of eggs, it’s also stil very airy.
- Content: 500 gram.
Preparation: Use 250 g mix, 4.5 eggs (225 g) and 125 g butter for this cake. Ingredients need to be at room temperature. Preheat the oven to 190°C (convection oven 170°C). Put the mix and eggs in a bowl. Place a whisk on your mixer and blend on high speed for 8 minutes. Melt the butter in a pan on the stove. Add the melted butter in three portions to the batter in the mixer, making sure the butter is fully incorporated before adding the next portion. Mix the batter on medium speed for 2 minutes. Grease a baking pan (Ø 20 cm) with FunCakes Bake Release Spray. Bake the cake in the oven for approx. 35 minutes.
Ingredients: sugar, wheat flour, starch (wheat), raising agent: E500, E341, E575, E450, emulsifier: E472b, E477, glucose syrup (dried), soy flour, lupine flour, salt, thickener: E415, natural flavouring.
For allergens, see ingredients in bold.
May contain traces of: gluten, egg, milk.
This product is: Halal certified.
Storage: Store in a cool, dry place.