This classic English treat is easier to make than you might think! Follow Mary Berry's simple recipe for a perfect Victoria sponge cake with a light and fluffy sponge, sweet strawberry jam, and a dollop of whipped cream.
Fans of a traditional English treat will rejoice knowing that you can't go wrong with Mary Berry 's iconic Victoria sponge cake recipe – perfect for any occasion. Renowned for its simplicity yet irresistible taste, this foolproof formula calls for sandwiching two soft sponges with a layer of sweet strawberry jam and luxurious whipped double cream. For the final flourish, a sprinkle of either caster or icing sugar adds an elegant touch.
Even though the ingredients list is straightforward, there's one component Mary insists on for that 'perfect' sponge: chilled butter. In her appearance on BBC Saturday Kitchen, the baking maestro shared, 'First of all, start off with the eggs. So four eggs, then 225g of custard sugar and the same of self-raising flour. It's easy to remember! Then exactly one level teaspoon of baking powder. 'But the secret to a perfect sponge is to use 225g of baking spread straight from the fridge. Mix slowly on a low setting. It's as simple as that.' To whip up this classic confection, follow the recipe below Ingredients: - Four free-range eggs - 225g caster sugar (with a dusting extra) - 225g self-raising flour - Two teaspoons baking powder - 225g chilled baking spread, plus some for tin greasing - Quality strawberry jam - Whipped double cream (this is optional) Method: Prep starts with preheating the oven to 180C/160C Fan/Gas 4 while greasing and lining two 20cm sandwich tins. Start by cracking the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Use an electric hand whisk to blend everything together until smooth (a wooden spoon will also do the trick). Be careful not to over-mix. Then, divide the mixture evenly between your cake tins; you don't have to be too precise, but if you want to be exact, use scales. Use a spatula to scrape all the mixture from the bowl and gently level the tops of the cakes. Bake the cakes on the middle shelf of the oven for 25 minutes, but do check them after 20 minutes. They're done when they've turned a lovely golden-brown colour and are starting to pull away from the sides of the tin. If they spring back when lightly pressed, they're ready. Allow them to cool in their tins for about five minutes. Next, run a palette knife 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, flip one layer onto a plate and spread it with a generous amount of jam. If you like, you can also spread some whipped cream over the jam. Place the second cake on top, right-side up, and finish with a sprinkling of caster sugar.
Victoria Sponge Cake Mary Berry Baking Recipe Dessert English Cuisine Sponge Cake Strawberry Jam Whipped Cream
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