Mary Berry Sponge Flan Recipes

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MARY BERRY'S EASY VICTORIA SANDWICH



Mary Berry's easy Victoria sandwich image

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 12

Number Of Ingredients 7

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz butter at room temperature, plus a little extra to grease the tins
good-quality strawberry or raspberry jam
whipped double cream (optional)

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  • Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  • Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  • Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
  • To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Nutrition Facts : Calories 501kcal, Carbohydrate 50g, Fat 31g, Fiber 0.8g, Protein 5g, SaturatedFat 19g, Sugar 36g

PASSION SPONGE



Passion Sponge image

The perfect dessert for a dinner party! This passion sponge by Mary Berry is flavoured with framboise or cassis liqueur and finished with fresh raspberries.

Provided by Mary Berry

Categories     Dessert

Number Of Ingredients 1

Raspberry

Steps:

  • Place the sponge flan case on a serving plate. Drain the raspberries, saving the juice, and spoon them evenly over the flan case. Spoon over a little of the reserved juice with a splash of the liqueur, if desired. Whisk the double cream until stiff, then fold in the Greek yoghurt. Pile it on top of the raspberries. Sprinkle over the sugar and chill until the sugar has melted into the topping. Decorate with fresh raspberries just before serving.

QUICK FAT FREE SPONGE



Quick Fat Free Sponge image

Delicious Sponge, without the unnecessary calories!

Provided by lanilovescooking

Time 30m

Yield Serves 6

Number Of Ingredients 5

3 Eggs
75g Caster Sugar
75g Self Raising Flour
100g Single Cream (I personally use Elmlea)
100g Strawberry Jam

Steps:

  • Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
  • Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
  • Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
  • (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
  • Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!

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