Mary Berrys Victoria Sponge Cake Recipes
MARY BERRY VICTORIA SPONGE (ALL-IN-ONE SPONGE)
Mary Berry's Victoria Sponge is the easiest sponge cake you will ever bake! Mary uses the all-in-one method, simply mixing all the ingredients in one bowl to create a fluffy vanilla cake. Sandwich with jam and buttercream to create the perfect teatime treat.
Provided by Lucy Parissi | Supergolden Bakes
Categories Afternoon Tea Cake
Time 33m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 620 kcal, Carbohydrate 78 g, Protein 5 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 148 mg, Sodium 248 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 11 g, ServingSize 1 serving
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