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victoria sponge |
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#1 |
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Forum Member
Join Date: Feb 2013
Posts: 349
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victoria sponge
does anyone use the 'all in one method' for making a victoria sponge- in that case do you use the most common recipe (the mary berry - 4 large eggs, 225 SR flour, butter/marg, sugar +2tsp baking powder) or do you use the 'weigh the eggs in their shells' method.
If you use the second method, then how much baking powder should you use. For example, if my four eggs were to weigh 270g, then obviously I would use 270g SR flour, marg, and sugar but how much baking powder would I use then. I'm assuming I would have to use baking powder as its the 'all in one method'. |
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#2 |
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Forum Member
Join Date: Mar 2009
Posts: 131
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I use the second method. For eggs (in their shells) which amount between 250 and 280 gr. I always use 10 grams of baking powder. Or you can also use 5 gr. of cream of tartar and 5 gr. of baking soda, well sifted with the flour.
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#3 |
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Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Andrewskatie, this isn't meant to criticise, but can I ask why you choose the all in one rather than the creaming of butter/marge sugar first? It's just that the creaming method (although more steps) makes for lighter textured cake and the baking powder can be omitted.
Btw I always favour weighing the eggs in their shells and then weighing other ingredients accordingly. |
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#4 |
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Join Date: Mar 2009
Posts: 131
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I forgot to specify that I always use Type 00 flour and NOT the self-rising type, hence the 10gr. baking powder. I don't easily find cake flour where I live (let alone the SR sort!), so I purchase my flour in Italy and it's usually the Type 00 which I use also for fresh pasta and even pizza. Now, when baking a Victoria sponge, if the recipe calls for say 250 gr. flour, I'll use 225 gr. of Type 00 and 25 gr. cornflour (+baking powder).
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#5 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Quote:
I forgot to specify that I always use Type 00 flour and NOT the self-rising type, hence the 10gr. baking powder. I don't easily find cake flour where I live (let alone the SR sort!), so I purchase my flour in Italy and it's usually the Type 00 which I use also for fresh pasta and even pizza. Now, when baking a Victoria sponge, if the recipe calls for say 250 gr. flour, I'll use 225 gr. of Type 00 and 25 gr. cornflour (+baking powder).
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#6 |
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Forum Member
Join Date: Feb 2013
Posts: 349
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Quote:
Andrewskatie, this isn't meant to criticise, but can I ask why you choose the all in one rather than the creaming of butter/marge sugar first? It's just that the creaming method (although more steps) makes for lighter textured cake and the baking powder can be omitted. Of course, a lot of people prefer the creaming method. Its just I bake on a regular basis and I don't always have the time to do the 'longer method'. I also prefer the sponge cake done by the 'all in one method' as I think the cake rises pretty much the same as the 'creamed' sponge (well for me it does) and it has a more softer/lighter texture (but thats maybe because I use stork). I have always used the mary berry recipe but I guess I just want to try a new recipe and experiment a bit more- I keep reading about the 'weigh the eggs method'- so I'm keen to test it out but still do the 'all in one'.
Btw I always favour weighing the eggs in their shells and then weighing other ingredients accordingly. |
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#7 |
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Forum Member
Join Date: Mar 2009
Posts: 131
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Quote:
That's intetesting. What effect does 00 flour have on the cake?
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