british cake

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Chocolate Victoria Sponge Cake

Large Eggs (Room temperature)

Butter (Room temperature (Stork

Caster Sugar

Self-raising flour

Cocoa powder

Butter (Room Temperture)

Icing sugar (plus extra for dusting on top)

Cooking Chocolate (We use milk chocolate

Weigh

For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour &amp; cocoa powder should be weighed together to make up to the same weight as the eggs.

Sieve

Sift the flour and cocoa powder together to remove lumps.

Grease

Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.

Parchment

Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F

Strips

If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Prepare for cake

Butter

Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth.  Add sugar continue to mix.

Cream

Cream until light and fluffy, with a pale yellow colour.

Eggs

Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added

Add half the flour and cocoa powder, mix on medium speed until combined.

Fold

Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.

Split

Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)

Smooth

Use a spatula to push the mixture evenly around the tin.

Water

If using squeeze some water out of the baking strips

Add the wet baking strips to the outside of the sandwich cake tins

Oven

Cook in preheat oven 190°C / 170°C fan / 375°F  for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.

Cool

Paper

Tip upside down on to a wire rack and remove the baking paper.

Wire rack

Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Make Chocolate Cake

Melt

Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.

Soften

Use electric mixer with paddle attachment or whisk to soften butter

Sift

Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy

Chocolate

Pour the melted chocolate into the frosting.

Combine

Chocolate Buttercream

Frosting

Place the prepared chocolate buttercream on to one of the sponges

Spread

Sprinkle

Slice

Slice and serve, as it is or with some cream.

Assemble Chocolate Victoria Sponge

https://embed.mediavine.com/videos/upvcplvyost2sy6yrpl0

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake.
How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder.
A two-tier chocolate sandwich cake filled with thick chocolate buttercream frosting. An easy to cook birthday cake, afternoon treat or just an excuse to get baking.
Uk measurements and time are given for baking in the oven in two loose bases 8-inch sandwich tins.
Check out the blog post for ingredients and cooking time for two 7 inch or 9-inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Harry Potter&#x27;s favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice.

Harry Potter's Treacle Tart

Pastry:

280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)

350 g/ 12.4 oz/ scant 3 cups all-purpose flour

sugar

salt

water

ready-made pie crusts

Filling:

315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)

110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)

lemon

Use a kitchen scale to measure the ingredients.

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.

In the meantime place the flour, sugar, and...

In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.

Add the butter cubes and process shortly, about...

Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using.  The dough should just resemble breadcrumbs.

Sprinkle with 2 tablespoons of the very cold...

Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Form a ball, divide it into two discs,...

Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil.

Refrigerate for at least 2 hours or overnight.

Remove the crust from the bread, weigh the...

Remove the crust from the bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.

Zest and juice the lemon.

Place the golden syrup into a small saucepan...

Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.

Combine the syrup, breadcrumbs, lemon zest, and lemon...

Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.

My pie dish has a diameter of 23...

My pie dish has a diameter of 23 cm/ 9 inches, so I rolled the dough into a circle of about 26 cm/ 10 inches in diameter. It is loose-bottomed (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

On a lightly floured surface roll out the...

On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.

Place the rolled-out pastry sheet into your dish,...

Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.

Roll out the second disc of pastry into...

Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.

Cut the pastry into long strips for the...

Cut the pastry into long strips for the lattice topping.

If you want to decorate the treacle tart...

If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.

Pour the filling into the prepared pie dish...

Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.

Mix the egg and the water and brush...

Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the tart for 10 minutes at 200...

Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 180 degrees Celsius/ 350 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

How to make Rock Cakes, using simple ingredients. Inside the crispy sugary shell of British rock cakes is a marvellous crumbly texture with an even scattering of your chosen dried fruit.These simple English cakes make a great addition to an afternoon tea stand. Perfect kids snack for their lunch box or school fete.US &amp; UK measurements given

Rock Cakes Old Fashioned Recipe

Plain Flour

½ tsp Baking Powder

White Sugar (+ extra to sprinkle on

Salt

½ tsp Mixed Spice

Sultanas (Can use any dried fruits)

Large Egg

Milk

Preheat

Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl

Add butter and rub together using fingertips into the dry cake mix

Breadcrumbs

Sultanas

Stir

Whisk

Whisk milk and egg together in a separate bowl

Add the whisked egg and milk to the rock cake mixture

Moist

Use a fork to mix well together until moist and sticky

Seperate

Separate into 9 even-sized cakes use a fork to rough up the cakes a little.

Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.

Remove

Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!

Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.

Sugar

Serve

Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629462254/xjdohafoyads2u9dlosy.mp4

How to make Rock Cakes, using simple ingredients.
Inside the crispy sugary shell of British rock cakes is a marvellous crumbly texture with an even scattering of your chosen dried fruit.
These simple English cakes make a great addition to an afternoon tea stand.
Perfect kids snack for their lunch box or school fete.
US & UK measurements given

Top 3 british cake recipes from across the web

The most viewed british cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Victoria Sponge Cake

Harry Potter's Treacle Tart

Rock Cakes Old Fashioned Recipe

Top 3 british cake recipes from across the web

The most viewed british cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Victoria Sponge Cake

Harry Potter's Treacle Tart

Rock Cakes Old Fashioned Recipe

The most viewed british cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine