Mary Berry's Victoria sponge recipe
This classic is such a favourite and Mary Berry's Victoria sponge recipe is unbeatable. The all-in-one method makes it one of the simplest cakes to make. You must be accurate with your weighing, though, as there is no hiding with it – no icing to cover any mistakes! Baking spread should be kept in the fridge until needed. Soft butter could also be used, but baking spread gives a lighter rise.
Tips:
- Can be made and assembled up to 8 hours ahead.
- Keep cake wrapped in the fridge but serve at room temperature.
- Cooked cakes freeze well.
Ingredients
For the sponge- 225 g baking spread, straight from the fridge, plus extra for greasing
- 225 g caster (superfine) sugar
- 4 eggs
- 225 g self-raising flour
- 1 level tsp baking powder
- 1 x half a 370g/13oz jar strawberry jam
- 300 ml pouring double cream, whipped
- 1 x little caster (superfine) sugar, to sprinkle
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
- Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
- Divide the mixture between the tins and level the tops.
- Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
- Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
- Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
- Sprinkle with sugar and cut into slices to serve.
This recipe is extracted from Love to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards.
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Mary Berry's carrot and walnut cake
Mary Berry's malted chocolate cake