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!
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What You Will Find Here
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
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.
Printable Recipe For Victoria Sponge By Mary Berry
Easy Recipe For Victoria Sponge
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
- Preheat the oven to 180C and line two 2 sandwich tins with grease proof paper or grease your tins 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 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.
- Now divide the mixture evenly between the 2 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 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.
Notes
You can freeze the sponges for 6 months but ensure you thoroughly defrost before adding the filling.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 140mgSodium: 545mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 5g
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