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The Flour Tip You Need To Remember For A Beautifully Soft Victoria Sponge Cake

Victoria sponge cake is known for its light fluffiness and traditional fruit-and-cream filling. Its creation is credited to Anne Russell, the seventh Duchess of Bedford, in the late 1800s -- or more specifically, her kitchen staff. The duchess served a slice to the visiting Queen Victoria, who liked the sponge cake so much, it now bears her name and has been a teatime staple in England and elsewhere ever since.

This delicate cake is deceptively easy to make. The trick to making a light-as-air Victoria sponge is to sift your flour thoroughly before adding it to the rest of the cake ingredients. Flour lumps can result in a denser texture that can be unpleasant to eat, which is not what you want when creating the famous Victoria sponge.

When the cake is done baking, it should spring back when touched, hence the so-called 'sponge' texture. If your cake doesn't have that iconic spring, although its taste might still be great, you may want to go back to the drawing board.

Read more: Cake Hacks Every Baker Will Wish They Knew Sooner

The History Of The Victoria Sponge Cake

person sifting flour through mesh strainer - Kemalbas/Getty Images

The Victoria sponge cake, loved around the world for its simplicity, uses self-rising flour -- no additional leaveners required -- and just a few other basic ingredients. It's the thorough sifting that gives the cake its fluffy, springy sponginess.

There are several effective ways to sift flour for this type of cake. You can use a fine mesh strainer and gently tap the sides; a flour sifter; whisk flour in a large bowl with a metal whisk; or use a fork to stir and fluff your flour. Keep in mind that using a whisk or a fork won't remove any impurities that might be in the flour. The best way to sift flour is to use a small strainer or flour sifter. Be sure to measure the flour again after sifting. Because the texture of this cake is so delicate, using a kitchen scale to ensure precise measurements is recommended.

Most of the commercial flour in the U.S. Is mechanically sifted and doesn't require further sifting unless you are making a delicate cake such as a sponge or angel food. Even if the recipe doesn't specify sifting the flour, it's a good idea to at least stir the bag of flour before measuring it so that the flour is not too compacted. If the flour you are using has been sitting in a large bag for a while, sifting it to get rid of any possible lumps is a better idea.

Uses For Victoria Sponge Cake

berry and cream trifle - Bhofack2/Getty Images

Victoria sponge cake is traditionally made in circular or square layers, with jam and cream between each layer, and served sliced. It is also popular served as a bite-sized cake. But this sponge has several uses, such as being an ideal cake for making a trifle. If you choose to make a whole Victoria sponge, know that it can be challenging to cut the layers as they are very fragile.

Also, make sure you use heavy cream -- not milk -- to produce this cake, as the fat in the cream will make a difference to the overall texture of the cake. In the end, what matters most when creating a Victoria sponge is sifting your flour before making the cake. Sifting will create that delicate and delicious cake crumb that's been cherished for decades! If you've never made a Victoria sponge, this is a cake to add to your list of recipes to try–and it's one that almost everyone will love.

Read the original article on Daily Meal.

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Victoria Sponge With Plum Jam Recipe

Cream butter and sugar together until light and fluffy.

Gradually add beaten eggs, beating the mixture well between each addition.

Fold in sieved flour and baking powder.

Spoon into greased and lined 9"round tin. Bake at 180 degrees C for about 25 minutes or until golden in color. Remove from oven.

Cool slightly before turning out.

When cool, split in half and fill with jam and cream.

To make Jam: 1.

Roughly chop plums and place them in a large pan with the rind, juice and water.

Bring to a boil and simmer for 15 minutes.

Add sugar, while on the heat.

Bring to a fast boil and cook until setting point is reached.

Leave to cool and use to fill the cake.

How To Make Jamie Oliver's 'classic' Victoria Sponge - 'wonderful' Recipe Ready In An Hour

The weekend is here which means it's the perfect time to treat yourself and indulge.

But while supermarkets and bakeries are stocked with cakes galore, making your own is far more fun (not to mention impressive).

This Saturday or Sunday why not try your hand at baking with Jamie Oliver's classic victoria sponge recipe?

It serves 10 people, so is ideal for when hosting guests for tea or coffee.

Despite being an impressive dessert, Jamie said it's "not too tricky" to make. Budding bakers can get small children or grandchildren involved for some family fun.

Jamie said: "This classic afternoon tea Victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous Jersey cream."

For those looking for a more chocolatey dessert this weekend, why not try Mary Berry's chocolatiest of chocolate sponge cakes?

The delectable dessert is "super easy to bake" according to BBC Good Food.

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