Victoria sponge cake, also known as a Victoria sandwich, is one of the UK’s most popular cakes with a layer of jam and buttercream or fresh cream in the middle.
Due to baking lots in my spare time, I recently decided to try out Mary’s recipe from BBC Good Food which claims to serve 12 people, takes less than 30 minutes prep time and just up to 30 minutes to bake.
The description of the recipe reads: “Mary Berry’s easy Victoria sponge cake recipe is a baking classic and a tasty teatime treat.”
To start with, I preheated my oven to 180C or 160C Fan before greasing and lining two 20cm or eight-inch sandwich tins.
Lining the tins is extremely important because it helps them not to stick to the bottom, even if using a loose-bottomed tin.
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For the cake:
– 4 free-range eggs
– 225g caster sugar
– 225g self-raising flour
– 2tsp baking powder
– 225g butter at room temperature, or baking spread
– Good-quality raspberry jam
– Whipped double cream
The recipe really couldn’t have been easier to follow, with just six steps from start to finish which took me less than 10 minutes.
To start, I broke the eggs into a large mixing bowl before adding the sugar, flour, baking powder and butter.
I mixed well using my KitchenAid stand mixer but an electric hand whisk also works just as well, or even a wooden spoon.
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It is important to not over mix the batter so make sure to stop when there are no flour lumps left in the batter. I then divided the batter evenly between the tins until all of it was used up.
At this point, I was worried about how little batter there was in each tin but I made sure to spread it out evenly using a palette knife before gently smoothing the surface of the cakes.
The recipe then said to bake the cakes in the oven for 25 minutes, checking them after 20 minutes to avoid overcooking them.
My cakes took 25 minutes exactly and I checked by using a cake skewer to make sure the middle was baked, but it is important to get to know your own oven.
I left them to cool in their tins for five minutes before running a knife around the edge and turning them out onto a cooking rack where they were left to cool completely.
To assemble the cake, I turned one cake upside down onto a cake board and put plenty of jam to cover the layer without going too close to the edges.
Mary didn’t recommend a certain amount of jam to use so I just used a few tablespoons until I thought there was enough on the cake.
Next, I took 200ml of double cream and whipped it into soft peaks before spreading this lightly on top of the jam.
I topped this with the second cake, top-side up and dusted over some icing sugar to complete the cake.
This cake tasted absolutely amazing and was the fluffiest and lightest sponge recipe I’ve tried due to the baking powder. Despite there not being a lot of batter in the tins, the size of the cake was perfect and the layers were the right thickness.
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