Victoria Sponge Celebration Cake Recipes

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• 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 you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't 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 they're golden-brown and coming away from the edge of the tins. Press them gently to check - 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.

VICTORIA SPONGE - CELEBRATION CAKE!

Steps:

• Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins.
• In a large bowl, beat together the unsalted butter and caster sugar until combined.
• Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat.
• Divide the mixture equally between the three tins and smooth it over.
• Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
• Turn the sponges out onto a cooling rack and leave to cool fully.
• Beat the unsalted butter with an electric mixer until it's smooth and loose.
• Then, gradually beat in the icing sugar & vanilla extract.
• If the icing is too stiff, add 1 tbsp whole milk at a time to get your desired thickness!
• Spread or pipe the buttercream onto the top of one of the sponges, then spoon on half of your jam.
• Place the second sponge on top and repeat the process - finish with the third sponge, and any left over buttercream on top!
• Add some fresh strawberries, perhaps a sprinkle of icing sugar and serve!