Mary Berry’s simple Victoria sponge cake is the perfect weekend treat – recipe

The weekend is here which means plenty of time for fun activities such as baking (and eating baked goods).

Treat yourself and your loved ones this Saturday or Sunday with Mary Berry’s simple Victoria sponge cake.

It makes six to eight slices so is ideal for afternoon tea or dessert at a dinner party.

Mary’s official website reads: “Mary Berry’s simple Victoria sponge is perfect for serving with friends at teatime.”

While this sublime sponge recipe is impressive and delicious, it’s suitable for even the most novice bakers. Get young kids and grandkids involved for some family fun.

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For the sponge

  • 225g baking spread
  • 225g caster sugar
  • 225g self-raising flour
  • One tsp baking powder
  • Four large eggs

For the filling and topping

  • Approx four tbsp raspberry or strawberry jam
  • A little caster sugar

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1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut two greaseproof paper circles, grease the sandwich tins with baking spread and place the circles inside them. Grease the circles.
2. Add the baking spread to a large mixing bowl, then the caster sugar, self-raising flour and baking powder. Carefully crack the eggs and add these one at a time.
3. Using the electric mixer at a slow speed, beat the mixture for two minutes until it’s smooth. If done properly, the mixture will be soft enough to drop off the beaters when they are lifted.
4. Divide the mixture into two between the prepared tins. Smooth over the surfaces with a palette knife or spatula. Put in the oven and bake for 20-30 minutes.

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5. You’ll know the cakes are ready when they are risen and are a light golden colour. When lightly pressed, the tops should spring back. Leave to cool for around two minutes, then use a knife to loosen the edges a little.
6. Carefully push the cakes out of the tins from their bases, turn them upside down and remove the bases. Cool the cakes the correct way up on a rack. Run a palette knife through the jam to soften it.
7. When the cakes have cooled, take away the lining papers and put one of the cake layers onto a plate upside down. Use a knife to carefully but generously spread with jam. Gently place the other layer on top and dust with caster sugar. Enjoy!

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