hahahaha. I have no clue what a stick of butter is (weight-wise!), we have 'blocks' and even then they can be different weights lol So glad you found it useful! x
Just popped mine in the oven, thinking after seeing a previous comment that I may have to start weighing the eggs as my batter was on the thicker side. Slightly over baked only because son turned oven up to full on 180 . I added fine grated carrot , mixed spice and my own little addition of grated walnuts, it creates fine pieces that distribute beautifully and gave a lovely back ground flavour . It tasted delish.
I have been baking for many years and making the dam in the middle of the cake is just genius! I have never had such an even bake with almost level cake and very little trimming needed. Reduces waste too! Thanks so much!
I have tried several different recipes for cakes, but always revert back to my trusted, weigh your eggs recipe. Thank you for sharing your tutorial, as always...xxx
Thanks Tracey for this simple recipe. I've always made the miracle cake so far ... sometimes it works well, sometimes it ends in disaster (mostly when you're already under time pressure, aargh) I'll try your recipe directly tomorrow. 😃
You beauty! The PDF is fricking amazing , so kind of you share cannot wait to try out this recipe plus the other flavour options suggested, you’re a true legend in my eyes❤️
Loving your nails Tracey, great colour! Ordered the last night as soon as I saw it on Instagram. Great to have all the info in one place. I have so many pieces of paper with notes on. They’ll be going in the bin 🤣 Gonna print off your fab pdf and put in a folder in the kitchen. I might even laminate 😜 Love the colours you used too. Tracey you are saving our lives one tutorial at a time 🍒❤️❤️❤️ xxx
Thank you! pahahaha yes! Nice little bit of lamination to wipe all the slopped mixture off! haha perfect! So glad you found it useful and thank you for your order! x
Thank you Tracey for sharing your recipe🙏 and I've downloaded the pdf. I came across your channel last year and binge watched your vlogs and tutorials lol!! 💟✨
Love, love, love this recipe, the tin size quantities is amazing and much appreciated but I am curious as to why some other versions of Vic Sponge use S.R.Flour but also add baking powder .
Wanted this recipe and method for ages ,thank you so much ,definitely will order pdf x also I love your pad and am using it as meal planner etc while on lock down ,this is not what I intended to use it for but it’s been really useful and I’m going to order a few more when I get sort of paid!
haha yes! I write what meals we are having on it too! I write the meals at the bottom of the box to remind me, and then my jobs at the top of the box. I have to say it's coming in really handy :D
Thanks so much for sharing. I'm going to try your recipe tomorrow. Making a Roblox cake for my granddaughter's bday. So this recipe came just in time! I tried others but, they were dense and dry.
Your right. Cake recipes from the US tend to have a lot less egg, more milk/ butter milk/ yogurt/ sour cream, or oil. English Victoria or Madeira cakes are similar to our Pound cakes. The name Pound cake comes from the amount of each ingredient. A pound of eggs(in shell), a pound of flour, pound of sugar, pound of butter.
Ahhh interesting! Yes the pound cake sounds similar to the victoria sponge, our Madeira has more eggs and flour making it much more dense (popular for carving) but I prefer the lighter sponge myself!
Glad it came in handy!! And HUGE thanks for my parcel!!! I adore it. I'm stuck between putting it in my bedroom, or in the caravan (which I've also decorated yellow! lol)
Hi Tracey, " the more ingredients the more chance I have of it going wrong" I find it hard to believe anything can go wrong for you with the cakes that you have made 🤗
Fuss free recipes are the best even including the fluff from a gaints toe LOL. Are you still having trouble finding flour? We're having the same problem down here in Cornwall as everyone is trying their hand a baking to stave off boredom so its gone from stock piling loo roll to flour now! I wonder what next months craze will be???? warmest wishes to all the family XOXO
Yes, the shelves have been empty here, and online shopping has sold out of every single brand of self raising flour! I'm not desperate for it yet as I have no orders to fulfil (as I know you can get large sacks online), but I'm hoping it comes back soon once the orders start back up! lol
What a wonderful simple recipe that would be very hard for anyone to mess up including me I hope. Is there any way to convert the ounces and grams into cups and 1/2 cups I don't have a scale is it important to have a scale and if it is where can I get a good one I trust you and your opinion matters to . Sorry if my message seems jumbled but I just got out of the hospital yesterday and things are still a little fuzzy but I had to watch you you give me such joy and make me feel so much much better it's ever stopped I don't know what I would do I love your videos & you are such a wonderful sweet person. Keep on caking
Thanks Lorraine! Sorry in the UK we don't use cups, and as far as I can tell even a few of the online converters seem to call cups different measurements! I would 100% get a set of digital scales if you can for grams. They can be quite cheap to pick up nowadays. I'm sure Amazon will have plenty! Awww I hope you're better soon Lorraine, glad you're enjoying the videos :D xxx
Thank you so much Wendy! Yes this is my cake recipe for all my orders! I then give it a layer of ganache (also a video here on my channel) and then cover it in sugarpaste x
Thanks Tracey. My vic sponges always taste eggy , maybe i am over mixing like you said. I am going to re try them tomorrow and see. Ps loving your doodling. Think you can do some procreate tutorials too. I know you are learning too but you explain everything so well .
@@Cherrycakecothanks Tracey. no one complains about my cakes, maybe its just me. I tried adding a bit of vanilla i think that helps. I will try smaller eggs. Also can you translate your lovely doodles onto cake...they would look amazing. 🙃
Hi Tracey, Just discovered this video and super happy I've found it! Would you recommend this recipe for cakes that are going to be covered in fondant? I usually use a madiera recipe because of it being a firmer sponge but intrigued to know if this will be just as good 🤔 I just fear the cake collapsing from the weight of the fondant on top 😕 Thanks in advance x
I personally use unsalted butter but it really is baker-preference! Some like to use salted to counter-act the sugar so it's less sweet, but I prefer sweet cakes :D x
Love it simple. 🙂. What size of eggs do you use? I normally buy just a tray of mixed eggs rather than specifically large or medium. Would it make much of a difference?
Hi Tracey, I’ve always used 4 eggs for a 250g mix until recently when I started using the weigh method. Does the size of the eggs make a difference in your recipe?
Do you normally use butter or a baking spread? Mine always curdles by the time i have all the eggs added. I know i can bring it back adding flour but just curious if using butter rather than spread would make a difference. Thanks
Hi Lisa, I use whatever I have left! haha If I run out, I use the other - however I have noticed I get a taller cake with spread rather than butter. Don't worry about it curdling, it's all good once you pop the flour in :D
I don't personally make cupcakes anymore, but when I did, I also used this recipe! You might want to half the recipe though otherwise this would make ALOT of cupcakes! haaha x
Thanks for all your vids. How high are these cakes once baked after levelling but before filling? Also, would you split each of these cake in half and use all four layers in one cake? Is that your standard cake height?
Hi!!! I dont ever measure the heights, but once they are stacked (4 layers of cake, 3 layers of filling) they can be anywhere from 4"-6" high depending on how they baked/what fillings are used. :D x
Hello! I bought a copy of your pdf recipe and it was very useful. I would like to ask if i could use this recipe on a bundt cake pan. If so, how long do you think i should bake it? Thank you!
Hi Mary!! It depends on the size of the bundt pan, but you do have that extra layer of metal for the circle in the middle making it cook quicker. You'll know when it starts to shrink away from the sides :D
So funny. I have the same receipt and the same way of doing it. I just weight my eggs too. And had a bit of milk at the end. Thanks for all the tricks 🍰🍰😊
Laura Martinez hello. I do it without salt butter. But i add a bit of salt in my flour (but i think that self raising flour has salt allready, but we don’t have this kind of flour in Switzerland)😁
