Mary Berry’s Very Easy Victoria Sponge
Our whole family loves a good Victoria Sponge, and I’ve yet to find a recipe better than Mary Berry’s, so I’m sharing it with you!
Makes: 1 Cake which serves 8 people
Equipment:
- Stand or hand mixer
- Mixing Bowl
- Tsp Spoon
- Kitchen Scales
- Spatula
- Pallet knife
- Wire Rack
Ingredients:
- 225 g Baking spread and a little extra for greasing straight from the fridge
- 225 g Castor Sugar
- 4 Eggs
- 225 g Self Raising Flour
- 1 tsp baking powder
- 1/2 370g Jar of Strawberry Jam
- 300 ml Double Cream Optional
- 2 20cm cake tins
- None stick baking paper
- A little Caster sugar to sprinkle on top of the cake
Instructions:
- Preheat the oven to 108°/160° fan/Gas 4
- Lightly grease the cake tins
- Add all the ingredients into a large bowl or stand mixer and beat for around 2 minutes or until smooth and lighter in colour
- Divide the mixture between the tins and level the tops Bake for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the side of the tins.
- Leave the cakes to cool for a few minutes, then run a pallet knife around the sides and turn the cakes out. Peel off the paper and leave to cool on a wire rack
- Whip the double cream
- Spread one half of your cake with jam, the other with whipped cream and sandwich together
- Sprinkle the top with sugar
Tips / Notes
Don’t worry if you don’t have 20cm tins, just adjust the baking time. You’ll know the cakes are ready when they rise, are light golden brown and start to shrink away from the sides. Another good test is to pop a toothpick or thin knife into the centre, if it comes out clean it’s baked.
When I baked mine, I skipped the whipped cream and went for just jam it was absolutely delicious. If your’e feeling brave, you could make your own jam, something I haven’t dared to attempt yet, but definitely will!
Did you make this recipe?
We’d love to see! Tag us @thefoldinglady
