Join us on a delectable journey through time-honored recipes with the Mary Berry Inspired Victoria Sponge. Inspired by the esteemed Mary Berry herself, this Victoria sponge cake pays homage to baking classics and delivers a delightful tea-time treat that’s both indulgent and comforting.
This recipe is a testament to Mary Berry’s culinary genius, transforming simple ingredients into a cake that’s a delightful symphony of flavors and textures. Whether you’re an experienced baker or a novice in the kitchen, this Victoria sponge will surely become a treasured addition to your repertoire.
- Serves: 12
- Prep Time: Less than 30 minutes
- Cook Time: 10 to 30 minutes
- Dietary: Vegetarian
About the Cake:
Embrace the art of baking with this captivating Mary Berry Inspired Victoria sponge cake. Infused with the essence of traditional baking techniques, this cake boasts a light and airy crumb, perfectly complemented by layers of luscious jam and optional whipped cream.
- 4 free-range eggs
- 225g/8oz caster sugar, plus extra for dusting
- 225g/8oz self-raising flour
- 2 tsp baking powder
- 225g/8oz butter at room temperature, plus extra for greasing the tins
- To serve:
- Good-quality strawberry or raspberry jam
- Whipped double cream (optional)
Step 1: Preparing the Batter:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- In a large mixing bowl, break the eggs and add caster sugar, self-raising flour, baking powder, and room-temperature butter. Mix with an electric hand mixer (or wooden spoon) until well combined. Take care not to overmix. Place a damp cloth under the bowl to prevent movement.
- Ensure the mixture is of a consistency that falls off a spoon easily.
Step 2: Baking Magic:
- Divide the batter evenly between the prepared tins. The distribution doesn’t need to be precise, but you can weigh the tins if you desire accuracy. Use a spatula to remove all the mixture from the bowl and gently smoothen the cake’s surface.
- Bake the cakes on the middle oven shelf for 25 minutes. Check at the 20-minute mark. The cakes are ready when they’re golden-brown and are slightly pulling away from the tin’s edge. Gently press to ensure a springy texture. Allow the cakes to cool in the tins for 5 minutes. Then, turn them onto a cooling rack after running a palette or knife around the tin’s edge.
Step 3: Artful Assembly:
- Assemble the cake by placing one cake upside down on a plate and generously spreading jam over it. Whipped cream can be added for extra indulgence.
- Top with the second cake, right-side up. Sprinkle caster sugar for an elegant finish.
Mary’s Expert Tips:
- When turning the cakes out of the tins, use a clean tea towel to avoid leaving wire rack marks on the cake’s surface.
- To freeze the cakes, ensure they cool completely before wrapping in clingfilm or freezer bags. Frozen cakes can be stored for up to 6 months, but remember to defrost thoroughly before filling.
Indulge in the nostalgia of baking brilliance with the Mary Berry Inspired Victoria Sponge. This cake’s enchanting flavors and elegant simplicity encapsulate Mary’s expertise, making it a delightful centerpiece for tea-time gatherings or a delightful treat to savor in the comfort of your own home.