Hello everyone today I am showing you how
to make the most gorgeous Victoria sandwich cake, hi everyone it is becky here I hope
you are all well thankyou so much to everyone that has sent pictures and tweets of all the
cakes you have been making of the recipe I did it has been really cool to see that I
have done a video and you guys have tried it out it is really bizarre but I am so happy
that the recipe has worked for you and that you are all enjoying baking the cakes I am
making. So today I am showing you how to make a super simple vanilla sponge now my plan
is and hope for the future is we can use this video and tell you guys to refer back to it
when we make something a bit fancier and it is just going to save time for future videos
so when I want to make a vanilla sponge and it has some sort of fancy icing on top we
can focus the video more on the icing than repeating ourselves with making the cake again
if that makes sense. Huh! Something really sharp on the edge then cut my finger it was
hanging off there do not know what that is our first step is to grease and line our Victoria
sandwich cakes they are not cakes these are tins not made the cakes yet, these are 8inch
or 20cm round wide but they are 8 inch cake tins, you can help here you go, so I get to
help make sure you grease the edges please I do not want my cake to stick to the cake
tin have you done all up the sides yes are you sure yes actually that looks pretty good
right now I am just going to put that oh you have not finished come back you have to put
the greaseproof paper in the bottom I thought I was the camera man today well you are, thankyou,
you are welcome. 2 greased tins lets make our batter, that was really cheesy I could
have gone 2 become 1 but that would not have made any sense your spatula miss first step
is to cream together the sugar and butter that has been brought to room temperature
I say that it should be room temperature we just cream together the butter and sugar.
Just keeping it simple today I am not using the big stand mixer unfortunately I love that
thing but just using a spatula you guys can use a wooden spoon or electric hand whisk
if you have one there we go I am happy with that time for the next step.
We now add in the eggs one at a time, barry would probably make some funny joke about
straight from the chickens bum at this point but we are not going to do that today now
we mix the eggs in one at a time, I am doing quite well today no shell so far. Remember
if you do get any shell in you can just use the egg shell to scoop it out, it works really
well, oh she is so tired from that big walk, I took her for a big walk he took them on
a field and now they are pooped. To give it a nice little kick I have got some vanilla
extract here I am just going to add in a couple of drops there we go that will be fine.
Just going to mix that through, that is all the wet ingredients done, it is time to add
in the dry. So we sieve in our self raising flour, just sieve it through and get it nice
and fine get some air into our cake try not to get it everywhere like me. You need to
sieve in your baking powder at this point too, I am using two teaspoons of baking powder,
think our tub is running low I cannot get two out, there we go, that is a tablespoon
haha you donut that is a tablespoon our cake is going to be massive tell them what you
did I was looking thinking that is pretty big I did not even think haha I used a tablespoon
it has not gone in yet we can scoop it out, my wife ladies and gentlemen we have now gone
from having 6 teaspoons back to the normal ratio right, yes, sorry.
Now we can sieve in the baking powder and self raising flour I have a feeling barry
is not going to let me forget I have just done that and you guys will not either but
hey we are all beginners. Now we just gently fold the flour and baking powder (we have
plenty of that) into the other ingredients. Remember all the ingredients and the method
for this recipe are on the my virgin kitchen website along with one thousand other recipe
videos so head on over and if you are already there, hello!
I was just thinking it could have been a lot worse, why, well instead of using too much
baking powder I could have added salt instead of sugar, yeah that would not be good, that
would have been a disaster. One thing I have not done is pre heated my oven so I have my
little sidekick here today little what? Maybe not maybe I am the little chef I am quite
short compared to me you are not so could you please pre heat I have pre heated the
oven what have you pre heated it to? 160 with a fan which is 180 gas 4 350f I think, I will
just check it is on the fridge, yes, well done you have been looking at the fridge a
lot, look at all those air bubbles. Wahoo bring it closer come on what you doing, you
do not want to over mix this as you may end up losing all the lovely air bubbles, that
you have got in your mixture. I was just checking the consistency of the mixture can you keep
the noise down a bit please that is what you tell me and the girls shhh I am filming, I
am just checking it and it is meant to have a slight consistency where it falls off the
spoon and that is not falling off the spoon, that is not a spoon that is a spatula oh my
gosh it is not oh my gosh i am only saying it as people in the comments will yeah which
is fair enough as it is not a spoon it is a spatula but if you are using a spoon it
should drop off the spoon or spatula and this is not dropping off so I will add a tiny bit
of milk to give it that thinner consistency. That is the consistency we like falling off
the spatula. So here are the cake tins from earlier, time to get the mixture in. Just
evenly divide the mixture between the two tins I have let the mixture find its own way
to the tin give it a gentle shake on a flat surface so it is nice and even or even gently
push it out with a spatula or spoon. All we do now is put these in the oven for
twenty to twenty five minutes but please keep an eye on them as you do not want any burnt
tops. Filling wise pimp up the cake how you like
today we go for the classic Victoria sponge we have got some raspberry or you could use
strawberry jam and we are also going to whip up some cream, so I am just going to get the
vanilla out of this pod, I have never done this before so hopefully I am doing this right
barry did show me quickly, oh there we go, got some.
So in goes the cream, we are going to whip it now whip it that sounds funny remember
you do not want to over whip it because you will not get a very nice consistency so keep
an eye on it as you whip it, do not forget to push in your vanilla seeds or extract if
you prefer to use that in it goes, now lets whip it together. So this is looking good
I was worried at first it did take a long time to get this consistency but then all
of a sudden it has gone really thick so do keep an eye on it, and do not give up keep
whipping. If you like at this point you may want to
add a little icing sugar or confectionary sugar to make it a little sweeter but we are
sticking to vanilla and cream. I think the pugs can smell the cakes, look at them what
do you want guys, do you want some cake, cake. Yes they are done.
So now we turn these out onto the wire rack tada, that looks good and off comes the greaseproof
paper too this is going to be my top one so I am going to peel this off quick and flip
it over. First sponge is on our stand, it is nice and cool and ready for our jam, I
am going to dollop the jam in the middle and get a nice amount, then just gently push it
around, this is going to be one very jammy cake now I am going to spoon on the cream,
look at this layer, oh my gosh wow, that is one beast of a cake, now it is time to dust
it with icing sugar covering the top of your cake. Look at that, yummy. It is time to taste the cake, well it is time
for you to taste it I have been a bit naughty there and took another slice for myself and
had some right I am going to try it then, oh my gosh, wow that is amazing, I am really
proud of that, is it nice, yeah, it is cake it is cake. There we go then guys we need
to go before barry gets it all and I do not get any, I hope you give this a go if you
do send us a picture on snapchat, twitter, Instagram, facebook I have been snap chatting
loads of stuff behind the scenes so if you do follow us on snapchat a bit like inception
you already know about this and Instagram stories trying to give that some love too,
we do yeah do not forget to subscribe you can see the videos first on the myvirginkitchen
website before they go up on youtube do not forget you enjoying that? Sorry, see you next
time, bye!


  1. Mrs Barry, love you loads and your videos are great.. Love those recipes .. But , I really would love to fill in those brows ..

  2. no clicked fingers and the ingredients on screen? Don't stop putting ingredients up as it is really easy to find them that way….p.s. Becky that looks awesome ๐Ÿ˜Šxx

  3. I have been following you since giant candy!!! subbed to this channel and you don't disappoint. Love Love Love that we get to see your wife now too. She is absolutely adorable!!!! please have her do a giant candy????!!!!! PLEASEEEEE????!!!!!

  4. Hi! I'm from Canada and I would find it super interesting if you guys gave a little background history to some meals that you are doing! Because I have a feeling the Victoria cake comes from the Victorian era. But again I could be wrong, which is why quick history would be cool!

  5. why don't u say how much of stuff ur adding instead of just saying I'm adding butter and sugar…ahh…how much of butter and sugar??!

  6. I love putting the filling into cakes, but don't like icing the top and sides. What a great way to do this! Looks delicious.

  7. Btw this is her recipe from her website

    200g caster sugar
    200g self raising flour
    200g butter
    4 medium eggs
    1tsp vanilla extract
    2tsp baking powder
    Good quality Strawberry Jam or alternative
    300ml Tub of whipping cream
    1 vanilla pod

  8. I'm sure she's a lovely person but when ur looking for a quick video on how to make a certain cake this video was trying my patience. Maybe edit out all ur bloopers so we can get to the cake making….Never mind I'll just find another video, can't even finish this one.

  9. GREAT JOB, Becky! I hope you will; if Barry can share his camera time- you will make more videos with Barry doing all the good camera angles ๐Ÿ˜‰

  10. thought at the start you would be stating how much ingrediants required ,,, but you didnt,, unproffesional and thumbs down sorry

  11. I just loved this video. You and your husband are such a great and fun couple. I will definitely subscribe for more yummy recipes.

  12. What type of cream is that? Being from across the pond ๐Ÿ‡จ๐Ÿ‡ฆ I want to try and match up the ingredients. It looks thicker than whipping cream.

  13. In a way I canโ€™t understand why this is so popular in the UK. Because it is not that fancy. However it looks good.

  14. Just see this video in 2019…. Love how you make everything look so easy…. And you two are just so likable….omg๐Ÿ˜Š๐Ÿ˜Œ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Œ

  15. What is the general flour to sugar and butter ratio when making a standard sponge cake? I'm constantly looking up recipe's, then find the amount is too much or too less:/

  16. Mrs. Barry are you sure this isn't your channel and you occasionally let Mr.Barry do a vid? Just as good as Mr.Barry.

  17. This video was great! Hahaha. Btw if you stir your vanilla bean seeds into a bit of granular sugar before adding it will separate the seeds for you to keep them nice and even.

  18. Oh ๐Ÿ‘‹๐Ÿผ hello ๐Ÿ™‚ I was searching for a classic Victoria sponge cake, and I found you guys ๐Ÿ˜ love the cake and love you ๐Ÿ˜˜ New subbed ๐Ÿ™‹๐Ÿผโ€โ™€๏ธ xoxo from Sweden ๐Ÿ‡ธ๐Ÿ‡ช

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