Mary Berry’s Victoria sandwich recipe is a great British classic. The all-in-one method makes it one of the simplest cakes to make, but it looks really impressive. The classic version has just jam, but I like to add whipped cream to make it extra special. I made it as part of a tennis tea and it was welcomed with lots of complimentary oohs and ahhs!
COOK TIME 25 minutes, plus cooling
225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar, plus extra for sprinkling
225g (8oz) self-raising flour
2 level tsp baking powder
4 large eggs
FOR THE FILLING
150ml (5fl oz) double cream
about 4 tbsp strawberry or raspberry jam
1. You will need two 20cm (8in) round, loose-bottomed sandwich tins with deep sides. Preheat the oven to 180C/160C fan/gas 4, then lightly grease the tins and line each base with a disc of baking paper.
2. Measure the baking spread, sugar, flour and baking powder into a large bowl, add the eggs and, using either a wooden spoon or an electric hand whisk, beat for about 2 minutes until just blended. Divide the mixture evenly between the prepared tins and level the tops.
3. Bake in the oven for about 25 minutes or until well risen and golden. The tops of the sponges should spring back when pressed lightly with a finger. Leave to cool in the tins for around 10 minutes until cool to the touch, then run a blunt knife around the edge of the tins to free the sides of the sponges. Turn the cakes out, then peel off the baking paper and leave to cool completely on a wire rack (see tip).
4. Whip the cream into soft peaks, then choose the cake with the best top and place the other sponge, top-side down, on a serving plate. Spread with the jam and the whipped cream. Sit the other cake on top, top-side up, and sprinkle with caster sugar to serve.
Can be made and assembled up to 8 hours ahead.
The cooked sponges freeze well.
MARY’S CLASSIC TIP
To avoid unsightly marks on the top of the cakes, place each sponge bottom-side down on the wire rack.