MARY BERRY'S VICTORIA SPONGE CAKE
Mary Berry's Victoria Sponge Cake with buttercream and jam or Victoria Sandwich Cake, a truly classic British dessert for a traditional tea party. Super easy to make, and heavenly delicious!
Provided by Daniela Apostol
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.
- Add the eggs and mix again, then add the flour, vanilla extract and baking podwer, and mix to get a smooth batter.
- Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, or until golden, and a skewer inserted in the middle comes out clean.
- Leave the cakes to cool down.
- To make the buttercream, sift the icing sugar with the butter, then add the vanilla extract and milk, and mix again to get a silky cream.
- To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.
Nutrition Facts : Calories 5254 kcal, Carbohydrate 586 g, Protein 56 g, Fat 305 g, SaturatedFat 186 g, Cholesterol 1409 mg, Sodium 2772 mg, Fiber 6 g, Sugar 399 g, ServingSize 1 serving
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
MARY'S VICTORIA SANDWICH WITH BUTTERCREAM
For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream - without a recipe. We won't be so unkind. Mary's perfect Victoria sponge recipe with buttercream is yours. For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft 'dropping' consistency.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- 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 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
- 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. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel - then you can turn it from your hand onto the wire rack. Set aside to cool completely.
- For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
- To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.
EASY JAM SPONGE
Bake a simple and satisfying family pudding using our easy jam sponge recipe - it only needs a handful of ingredients and 30 minutes to make
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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- Preheat the oven to 350F. Grease and line two 8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- 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 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
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