Mary Berry’s Victoria Sponge Sandwich
Mary Berry's favourite cake is a Victoria sandwich, and here she shares her ultimate recipe, resulting in perfectly-risen, light sponges and a classic filling of whipped cream and strawberry jam.
Introduction
A great British classic and my ultimate favourite cake. Baking spread should be kept in the fridge until needed. Soft butter could be used, but we find baking spread gives a lighter rise. There’s nothing nicer if you’re going to see a busy friend than taking them a Victoria sandwich.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 225g (8oz) | baking spread, straight from the fridge, plus extra for greasing |
| 225g (8oz) | caster sugar, plus extra to sprinkle |
| 4 large | eggs |
| 225g (8oz) | self-raising flour |
| 1 level tsp | baking powder |
| For the filling: | |
|---|---|
| About 4 tbsp | strawberry jam |
| 150ml (¼ pint) | pouring double cream, whipped |
Essential kit
You will need: 2 x deep 20cm (8in) loose-bottomed sandwich tins.
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x deep 20cm (8in) loose-bottomed sandwich tins and line with a circle of non-stick baking paper.
Measure the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric hand mixer until beautifully smooth and lighter in colour – the time this takes will vary according to the efficiency of the mixer.
Divide the mixture evenly between the two prepared tins and level the tops. Bake in the preheated oven for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and 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 blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, 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 the jam. Place the other cake top downwards on a serving plate and spread the whipped cream carefully over the surface. Sit the other cake on top (jam side touching the cream).
Sprinkle with caster sugar and cut into wedges to serve.
Mary’s Tips: Can be made and assembled up to 8 hours ahead. Keep the cakes wrapped in clingfilm in the fridge but serve them at room temperature. Cooked cakes freeze well.
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