Mary Berry Victoria Sponge All In One Sponge Recipes

MARY BERRY'S EASY VICTORIA SANDWICH

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.

MARY BERRY VICTORIA SPONGE (ALL-IN-ONE SPONGE)

Steps:

• Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan forced). Grease and line two 8 inch baking tins. Note: you can bake the cakes at a slightly lower temperature for a bit longer to ensure flat tops.
• Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine.
• Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
• Divide the batter between the prepared cake pans and bake until golden. This can take approximately 28-30 minutes or until a toothpick inserted in the centre comes out clean, cakes are springy to the touch and just coming away from the edges of the cake tin. Cool the cakes completely on a wire rack before adding any frosting.
• Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
• Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
• If you like you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.