Mary Berry's Perfect Victoria Sandwich
This delightful sponge cake recipe yields two fluffy layers sandwiched together with fruity jam and luscious whipped cream. Baking to a perfect golden-brown finish, these cakes boast a tender texture that pairs beautifully with the sweet filling. Enjoy a slice of this classic treat for a delightful teatime indulgence or a special celebration.
— Constant Cookbook
Ingredients
- 4 free-range eggs
- 225g/8oz caster sugar
- 225g/8oz self-raising flour
- 2 tsp baking powder
- 225g/8oz baking spread, margarine
- good-quality strawberry or raspberry jam
- whipped double cream
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- 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 youâre mixing to stop it moving around. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins: this doesnât 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 theyâre golden-brown and coming away from the edge of the tins. Press them gently to check â 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12 slices
Nutrition
- Calories: 501kcal
- Carbohydrate Content: 50g
- Fat Content: 31g
- Fiber Content: 0.8g
- Protein Content: 5g
- Saturated Fat Content: 19g
- Sugar Content: 36g
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