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Extraordinary Chaos

Extraordinary Chaos

A Cricut Craft and Food Blog

Home » Cakes And Desserts » Super Easy Victoria Sponge By Mary Berry

Super Easy Victoria Sponge By Mary Berry

28th April 2020 by SarahJChristie Leave a Comment

Sometimes there is nothing else to do but eat cake right? And I have to say that life lately has presented such moments a lot more than normal. Thus I set out to find the perfect recipe for Victoria sponge. You see there are lots out there who claim to have mastered the art or the perfect sponge. But after trying out this Victoria sponge by Mary Berry, i’m here to tell you if you’re going to try out one sponge recipe in your life, then this is it!

How to make a sponge cake

If you have found this recipe as you are making a birthday cake check out my easy to cut cake toppers here.

free cake topper templates

What You Will Find Here

  • How To Make A Victoria Sponge By Mary Berry
    • You Will Need
      • For The Sponge
      • For The Filling
    • Method
  • Printable Recipe For Victoria Sponge By Mary Berry

How To Make A Victoria Sponge By Mary Berry

You Will Need

For The Sponge

  • 225g Caster sugar
  • 225g Self-raising flour
  • 4 eggs
  • 2 tsp baking powder
  • 225g Butter

For The Filling

  • 3 tbsp Jam
  • 150 ml Double Cream
How to make a Victoria Sponge By Mary Berry

Method

Preheat the oven to 180C and line two 2 sandwich tins with grease proof paper or grease them with butter.

Now crack the eggs into your mixing bowl also adding the rest of the ingredients as you mix.

Blend together until combined but don’t over mix. You can use an electric mixer or mix with a spoon. The mixture will fall off a spoon easily when it’s ready.

Now divide the mixture evenly between the 2 loose base cake tins, using a spatula to scrape all the mixture from the bowl.

Gently smooth the surface of the cakes to even out the mixture.

Bake the cakes on the middle shelf of the oven for 25 minutes checking after 20 minutes. The cakes are ready when they are golden brown and springy to the touch.

Remove from the oven and cool in the tin for 5 minutes. Then run a knife around the inside edge of the tins and transfer to a cooling rack. 

Whilst the cakes are cooling put your cream in the blender and whisk on high until the cream goes thick and fluffy.

On a cake board place one cake upside down and spread the jam, then spread the whipped cream before putting the remaining sponge on top and sprinkling with caster sugar.

Recipe For Victoria Sponge

Printable Recipe For Victoria Sponge By Mary Berry

Recipe For Victoria Sponge

Easy Recipe For Victoria Sponge

Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

A delicious light Victoria Sponge using a Mary Berry recipe.

Ingredients

  • 225g Caster sugar
  • 225g Self-raising flour
  • 4 eggs
  • 2 tsp baking powder
  • 225g Butter
  • 3 tbsp Jam
  • 150 ml Double Cream

Instructions

    1. Preheat the oven to 180C and line two 2 sandwich tins with grease proof paper or grease your tins with butter.
    2. Now crack the eggs into your mixing bowl, also adding the rest of the ingredients as you mix.
    3. Blend together until combined but dont over mix. You can use an electric mixer or just mix with a spoon. The mixture will fall off a spoon easily when it’s ready.
    4. Now divide the mixture evenly between the 2 tins, using a spatula to scrape all the mixture from the bowl.
    5. Gently smooth the surface of the cakes to even out the mixture.
    6. Bake the cakes on the middle shelf of the oven for 25 minutes. Checking after 20 minutes. The cakes are ready when they are golden brown and springy to the touch.
    7. Remove and cool in the tin for 5 minutes. Then run a knife around the inside edge of the tins and transfer to a cooling rack.
    8. Whilst the cakes are cooling put your cream in the blender and whisk on high until the cream goes thick and fluffy.
    9. On a cake board place one cake upside down and spread the jam, then spread the whipped cream before putting the remaining sponge on top and sprinkling with caster sugar.

Notes

You can freeze the sponges for 6 months but ensure you thoroughly defrost before adding the filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Cake Tin With A Release Base
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 140mgSodium: 545mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 5g
© SarahJChristie
Cuisine: British / Category: Cakes And Desserts

Please note this post contains an affiliate link.

How to make the best sponge using the Mary Berry Recipe

Filed Under: Blog, Cakes And Desserts, Food Tagged With: bakings, Cakes, easy sponge recipe, Victoria sponge

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