3 Tiered Victoria Sponge Wedding Cake Recipe
3 Tiered Victoria Sponge Wedding Cake Recipe. Allow the cakes to cool in the tins a little, then turn out onto a wire rack. Bake for 2 hrs 15 mins on the middle shelf until risen and cooked through as before.
Allow the cakes to cool in the tins a little, then turn out onto a wire rack. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Cut the fresh strawberries and place some in between each layer of cake.
Preheat The Oven To 160°C, Fan 140°C, Gas 3.
Preheat the oven to 190ºc/170ºc fan and line three 20cm/8inch cake tins. Repeat this process until you end up with 12 layers of cake (3 layers per tier). Slice each cake in half horizontally into two or three layers as desired.
Weigh The Eggs And Then The Same Amount In Each Of The Other Ingredients.
Bake for 2 hrs 15 mins on the middle shelf until risen and cooked through as before. While you're waiting for the cakes to cool, whip the double cream until stiff peaks form. Bring to room temperature before using.
Insert 8 Dowelling Rods Into The Bottom Tier To Form A Circle Just Smaller In Circumference Than The Middle 20.5Cm (8In) Tier.
Mary berry’s victoria sponge recipe ingredients for an 18 cm (7 in) victoria sandwich: 2 in a large bowl beat together all of the cake ingredients to a smooth and soft cake batter. Bake in two 18 cm (7 in) greased and lined sandwich tins for about 25 minutes;
4 Cups For The Top Tier, 7 To 8 Cups For The Middle Tier, And 12 Cups For The Bottom Tier.
Spread each layer with jam and cream. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Place the large cake on a board or serving plate.
When The Cakes Are Cold, Spread Each One With A Tablespoon Of Strawberry Jam And Then Top With Cream.
Smooth out the surface of the cake mix in the tins before baking. Assemble the cake into 3 tiers. Repeat this process until you end up with 12 layers of cake (3 layers per tier).