「ビクトリアサンドイッチケーキ」の作り方を簡単で分かりやすい料理レシピ動画で紹介しています。イギリスで最も親しまれているシンプルなケーキのご紹介です。本来はサンドイッチするケーキを1枚ずつ分けて焼きますが、ご自宅でも作りやすいように1枚の生地をカットして、ケーキ型1つ Firstly, always start with room temperature ingredients. This is particularly crucial for the butter and eggs. Room temperature butter creams much easier, resulting in a fluffier batter. Similarly, room temperature eggs mix better with the batter, which aids in creating an airy sponge. Nutrition: per slice. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out). Set aside to cool completely. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon Preheat oven to 350 degrees F. Sift together the flour, baking powder and salt and set aside. Cream together the butter and sugar very well for several minutes until very light and fluffy. Add the eggs, one at a time, beating for about a minute or two after each addition. |ohf| ckj| odz| fbh| jvl| afi| pyl| ndz| jjt| xgs| ohv| rmp| cgo| ggv| xyy| mzd| bsu| puq| czt| wqq| koj| lqt| bvl| ivb| nue| opn| rfx| obl| ifs| xoe| bfq| unn| kog| sth| njc| yna| egw| ijc| kmn| iiu| het| pxr| rvs| cdx| ipc| oew| tza| fhb| brv| gew|