Victoria sponge part 1 – Jamie Oliver’s Home Cooking Skills

okay I like to make a Victoria sponge
cake the first thing we need to know
about cakes is that you need to follow
the measurements it’s really really
important to wait all this stuff I
really accurately otherwise you can’t
just won’t work now something like a
salad you know you can take one
ingredient out put another one in
doesn’t really matter it’s still gonna
be a salad but a cake you’ve got to have
this the right ingredients at the right
measurements otherwise what you take her
in the oven at the end of the day is not
gonna be what you want
okay so we got separating flour eggs
castor sugar butter and we’re gonna have
a little bit lemon zest in this cake at
the end too so the first thing we need
to get organized is the cake tins so Roy
we needs just a ticket we need to take a
ton a little bit of butter just a very
thin layer of
okay Roy what we need to do is to take
the ring off and trace around the base
of the cake tin with the pencil great
and then we need to cut okay so you put
your tin back together then you grease
proof paper just fit in perfectly inside
perfect so now you need a tiny little
more butter and then rub it onto the
grease just take a little pinch of flour
and sprinkle it inside the tin fit the
flour right there
take a good pinch of it
it could be even more generous than that
if you like good pinch lovely I know you
need to shake it all around the tin to
make sure all of the butter get some
flour stuck to it yep okay cool
and then you just tip out any of the
extra flour you don’t want into that boy
okay so cake tins ready
pop them over here okay guys right who’s
gonna make the cake great right so look
in here we got the sugar so the butter
goes in there we allowed a little bit
extra butter for the rubbing of the tins
so those would be just the right amount
no thanks and going here and this is it
makes I’m gonna use okay so they go give
it a little taste
we’re gonna start adding the eggs right
so rod you want to crack one egg in
there it’s four eggs and stalks are
going in but what we need to do just
keep all the richer for eggs and filter
going in but what we’re gonna do is do
one at a time all right great
one again no you need to mix that in
short reach the eggs in gradually
fantastic
right now we’re going straight down the
side of the bowl with a spatula just to
make sure we get all of the all of the
mixture down at the bottom there so that
when we mix the egg in it mixes with
everything okay perfect right now you
need to sift a little of the flour while
you continue to mix sure do it with it
but do it with a spatula this time you
mix the mixture too hard with a flier
and it comes the cake go hard so
whatever you do now with the flour has
to be done really gently great and we’re
sifting it in just to make sure there’s
no lumps of flour off so you don’t want
a nasty lump of flour Olivia cake
okay no just let me show you how to how
to fold the plate the minutes stirring
around and run with that it works that’s
okay but then proper way of doing it is
just a right round flip the mixture over
short scoop okay
that’s called folding right so you need
to get the rest of the flour in there
one time okay but I need to make some
fish or you can’t see any bits of flour
there just scoop right down to science
right in there
it’s great and as soon as you’ve seen
the all the flowers in there that’s when
to stop mixing this cake is good to call
right now but you can add spices into
the cake mix if you like or in this case
we’re gonna add a little bit of lemon
zest so that’s great if you stop now so
if you take the lemon you just grate the
zest in so we called the great foot
above did the mix I’m just grate a
little bit of lemon zester so if he taps
the grater with the lemon it should all
fall off the bank and as this cake makes
that taste it’s gonna give it a lovely
lemony flavor so you can do this for
ginger you can do it with cinnamon mix
spice vanilla lemon and orange zest is
very nice I think that’s fantastic
that’s just enough right Shawna you need
to mix that lemon zest into the cake mix
and we’re ready to go into the tins that
looks great okay really I need to divide
the mixture evenly between the tins
let’s write it out a little bit close
the ends
okay lovely and we need to fill this one
up too
see you can scrape any extra bits out
there runs as loads in there so just
fighting down the top of each one and
then we’ll get Munir
that’s great you can use these together
just Swedish slightly
yeah we’re nearly ready gone the other
guy’s last thing to do is just scrape
any mix from let’s go off the side of
the cake
scrape it down was it might burn in the
other great and when you finish that the
oven trunk behind you and it’s ready and
hot so you can probably cater
oh sorry buy something on that top shelf
I think I name Zapatera Victoria sponge
cake