Description
A classic light British Victoria sponge using Mary Berry’s all-in-one method, with equal weights of baking spread, caster sugar and self-raising flour, filled with strawberry jam and whipped double cream.
Ingredients
Scale
Sponge
- 225g baking spread, plus extra for greasing
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 level teaspoon baking powder
Filling and topping
- About 185g strawberry jam
- 300ml double cream, whipped
- A little caster sugar, for finishing
Instructions
- Heat the oven to 180°C/160°C fan/Gas 4. Grease two deep 20cm sandwich tins and line their bases with baking paper.
- Put the baking spread, caster sugar, eggs, self-raising flour and baking powder in a large bowl. Beat with an electric mixer for about 2 minutes, until smooth and noticeably lighter.
- Divide the batter evenly between the tins and level the surfaces. Bake for about 25 minutes, until the cakes are golden, well risen and spring back when lightly pressed.
- Let the cakes stand briefly in their tins, loosen the edges, then turn them onto a wire rack. Remove the paper and cool completely.
- Spread strawberry jam over the underside of one cake. Place the other cake on a serving plate and spread the whipped cream over it, then sandwich the jam-covered cake on top.
- Finish with a light sprinkle of caster sugar and cut into slices to serve.
- Cook Time: 25 minutes
- Category: Cake
- Cuisine: British