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Victoria cake6/15/2023 ![]() Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. If you are outside the US, please follow those measurements for the best results.Ĭalories: 419 (21%) | Carbohydrates: 36 g (12%) | Protein: 3 g (6%) | Fat: 29 g (45%) | Saturated Fat: 18 g (113%) | Cholesterol: 139 mg (46%) | Sodium: 271 mg (12%) | Potassium: 129 mg (4%) | Sugar: 26 g (29%) | Vitamin A: 955 IU (19%) | Calcium: 60 mg (6%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only. Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients.You can use a food processor or an electric mixer to prepare the batter.If you’re more comfortable with the creaming method, just cream the butter and sugar together and then just dump in everything else and mix until blended.It’s hassle free, but it does require your butter to be really soft. This All in One bowl method is much quicker and easier than traditional ‘creamed’ methods of making sponge cake.Although this is an all in one cake, I always start with adding the butter and sugar first in the bowl so they get a chance to cream together. ![]() The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Ingredients like flour and butter are different from country to country. If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Swap raspberry jam for any other jam or even fruit curd.Add a hint of lemon zest to the buttercream for extra zing.Use store-bought icing for the filling to save on time, but you’ll be missing out on some homemade goodness!.Fan/Convection ovens: If you have a fan oven and live in a place where self-rising flour is available, swap the all-purpose flour and baking powder with self-rising flour.Note that it should be brought to room temperature and re-whipped before using it again. Use leftover buttercream just like a fresh batch of buttercream. It can be kept in the refrigerator for about a week and frozen for several months. Got leftover buttercream? Transfer it to an airtight container and store it in the refrigerator or freezer.As a last resort, add an emulsifying agent like melted white chocolate to the frosting while whipping. If it feels too warm to the touch, put it over an ice bath. Should this not solve the problem, the temperature might be an issue! If your mixing bowl feels cold to the touch, put it over a hot water bath or wrap a hot towel around the base. Did your buttercream separate? Increase your mixer speed for 1-3 minutes and see what happens.Take your butter out of the fridge and let it soften at room temperature overnight Prepare your ingredients! All the ingredients for the cake and buttercream should ideally be at room temperature.You can use a food processor or an electric mixer to prepare the batter.If you prefer the creaming method, just cream the butter and sugar together and then add in everything else and mix until blended.Make sure your ingredients are at room temperature before baking.
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