Victoria Sponge Cake Recipe | Emojoie ASMR cooking

Hello, I’m Emojoie. I made a British cake; Victoria Sponge Cake this time. This sponge cake is made in the same way as the pound cake. It’s made with the same amount of eggs as butter, but fewer eggs to soften the cake. And I used powdered sugar, which contains more air than granulated sugar. I think everyone has experienced separating the method of emulsifying eggs with butter. Using an electric whipper increases the risk of dough separation. Especially if you use the same amount of butter and eggs, it will separate 100%. Please be careful with the temperature of the butter and eggs, and use a rubber spatula to mix them together to create a creamy dough. If you use a stand mixer, always choose the Flat Beater attachment. If the dough separates, add the flour and mix well. The texture is a little different, but it will be a delicious cake too. Please follow me on other SNS https://linktr.ee/emojoie 👈 Cake 18cm ◼Cake batter 200g unsalted butter 200g powdered sugar A pinch of salt 3 eggs (150g) 200g Cake flour (Not self-rising flour) 1.5 tsp baking powder 1 tbsp milk 2 tsp vanilla extract 180℃ (356F) 28-30min. ■Jam 200g frozen raspberries 100 g sugar ◼Cream 300g cream 35-40% 40g powdered sugar ■Decoration Raspberries Blueberries Powdered sugar ➢Method Soften butter, add powdered sugar and salt and mix. Warm the egg to body temperature. Add the eggs little by little to the butter and mix with a spatula. *Using an electric whipper increases the risk of butter and eggs separating. Sift flour and baking powder into a bowl and mix well. Add milk and vanilla extract if you want. Put the batter in two 18cm cake rings and bake in a preheated oven at 180°C for 28-30 minutes. Make jam by using raspberries and sugar in a pan and simmer until reduced by half. Make whipped cream with cream and powdered sugar. Sandwich the jam and whipped cream between the sponge cakes and decorate the top of the cake. This cake tastes the best when it's freshly made. You can keep it in the refrigerator for about 2-3 days but the cake will be hard because there is a lot of butter in it. Cut the cake to eat and bring it back to room temperature before serving. #emojoie #asmrcooking #spongecake