Mary Berry demonstrates how to make a Victoria sandwich
A Great British Classic, the Victoria Sponge is the queen of cakes and a centrepiece for any traditional afternoon tea. Mary Berry, one of Britain’s most loved home cooks has shared her recipe. She says: “To make a Victoria Sandwich is very simple, particularly if you use the all-in-one method - that means putting all the ingredients at once, into the bowl and giving it a good beat.” Here’s how to make it.
Related articles
- Queen Elizabeth enjoys cucumber sandwiches with unusual herb inside
- Queen doesn’t have strawberry jam on her scones - royal chef says
The recipe serves eight to 10.
Equipment - you’ll also need:
Two x 20cm sandwich tins
An electric mixer
A piping bag fitted with plain nozzle
READ MORE:Queen’s favourite sandwich she's had ‘for every afternoon tea’
How to make a Victoria Sponge cake: Mary Berry shares her ’simple all-in-one’ recipe (Image: GETTY •BBC)
Ingredients:
For the sponge:
Four large eggs
225g caster sugar, plus extra for sprinkling
225g self-raising flour
One level tsp baking powder
225g unsalted butter, softened, plus extra for greasing
For the jam:
200g raspberries
250g jam sugar
For the buttercream:
100g unsalted butter, softened
200g icing sugar, sifted
Two tbsp milk
DON'T MISS...
Meghan and Harry SNUBBED after inviting Sadiq Khan to California home[NEWS]
Adorable Isla dresses as Queen to visit care homes for Jubilee[PICTURES]
What royals eat for breakfast - including Charles's 'breakfast box'[INSIDER]
Trending
Invalid email
We use your sign-up to provide content in ways you've consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
READ MORE
- Platinum Jubilee Pudding is not just a 'mere trifle'
Method:
1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark four. Grease and line two 20cmsandwich tins - you can use a piece of baking or silicone paper to rub a little bakingspread or butter around the inside of the tins until the sides and base arelightly coated. Line the bottom of the tins with a circle of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, bakingpowder and soft butter.
3. Mix everything together until well combined. Be careful not to over-mix –as soon as everything is blended you should stop. The finished mixtureshould be of a soft ‘dropping’ consistency.
4. Divide the mixture evenly between the tins.
5. Place the tins on the middle shelf of the oven and bake for 25 minutes.Don’t be tempted to open the door while they’re cooking, but after 20 minutesdo look through the door to check them.
Mary puts all the ingredients into one bowl and mixes (Image: BBC)
6. While the cakes are cooking, it’s time to make the jam. Place the raspberries in asmall deep-sided saucepan and crush them with a masher. Add the sugar andbring to the boil over a low heat until the sugar has melted. Increase the heatand boil for four minutes. Remove from the heat and carefully pour into ashallow container. Leave to cool and chill to set.
7. The cakes are done when they’re golden-brown and coming away from theedge of the tins. Press them gently to check – they should be springy to thetouch. Remove them from the oven and set aside to cool in their tins for fiveminutes. Then run a palette or rounded butter knife around the inside edge ofthe tin and carefully turn the cakes out onto a cooling rack.
8. To take your cakes out of the tins without leaving a wire rack mark on thetop, put the clean tea towel over the tin, put your hand onto the tea towel andturn the tin upside-down. The cake should come out onto your hand and thetea towel – then you can turn it from your hand onto the wire rack. Set asideto cool completely.
Related articles
- Kate Middleton broke royal protocol - ignored the Queen's food rule
- Camilla prefers beans on toast to posh food
Mary finishes the cake off with a dusting of icing sugar (Image: BBC)
READ MORE
- 'Loves it in French!' Queen sends menu back if chef makes an error
9. For the buttercream, beat the butter in a large bowl until soft. Add half ofthe icing sugar and beat until smooth. Add the remaining icing sugar and onetablespoon of the milk and beat the mixture until creamy and smooth. Add theremaining tablespoon of milk if the buttercream is too thick. Spoon thebuttercream into a piping bag fitted with a plain nozzle.
10. To assemble, choose the sponge with the best top, then put the othercake top-down onto a serving plate. Spread with the jam then pipe thebuttercream on top of the jam. Place the other sponge on top (top-side up)and sprinkle with caster sugar to serve.
Related articles
- Queen has made more of a contribution to British life than we realise
- Prince Harry to run back to UK 'with tail between legs' as 'not happy'
- Princess Charlotte's clothes never look 'out of date' - 'timeless'
