Why make this recipe
Mary Berry’s Victoria Sponge Cake is a classic British dessert that is known for its simplicity and delicious taste. This cake is light, fluffy, and perfect for any occasion, whether it’s a tea time treat or a special celebration. The way it combines buttery cake with sweet filling makes it irresistible. It’s also a great recipe for beginners, as it doesn’t require complex techniques or fancy ingredients.
How to make Mary Berry’s Victoria Sponge Cake
Ingredients
- 115g self-raising flour
- 1 teaspoon baking powder
- 115g softened butter
- 115g golden caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Jam, lemon curd, or whipped cream for filling
- Icing sugar for dusting
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually fold the dry ingredients into the butter mixture until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 5 minutes.
- Transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, spread a generous layer of jam, lemon curd, or whipped cream on top of one cake layer.
- Place the second cake layer on top and dust with icing sugar.
- Slice the cake and serve with a cup of tea.
How to serve Mary Berry’s Victoria Sponge Cake
Serve Mary Berry’s Victoria Sponge Cake with a fresh cup of tea for a delightful treat. You can also add some fresh berries or a scoop of ice cream on the side. It’s perfect for birthdays, afternoon tea, or any gathering with friends and family.
How to store Mary Berry’s Victoria Sponge Cake
To store the Victoria Sponge Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best taste.
Tips to make Mary Berry’s Victoria Sponge Cake
- Make sure your butter is softened so it mixes well with the sugar.
- Don’t overmix the batter once you add the flour; fold it gently to keep the cake light.
- If using jam, choose your favorite flavor for a personal touch.
Variation (if any)
You can personalize the Victoria Sponge Cake by using different fillings like fresh fruit, custard, or chocolate spread. You could also add lemon zest to the batter for a citrus twist.
FAQs
1. Can I use regular flour instead of self-raising flour?
Yes, but you will need to add baking powder to the regular flour to make sure the cake rises properly.
2. What can I use instead of golden caster sugar?
You can use regular caster sugar or granulated sugar if golden caster sugar is not available, but the flavor may vary slightly.
3. Can I freeze the Victoria Sponge Cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and then in foil, and store them in the freezer for up to three months.
