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Mary Berry Victoria Sponge Recipe - Yahoo Recipe Search
Food52A Victoria sponge cake (or a “Vicky” sponge, as a beloved British friend calls it) is a traditional, everyday English treat, best served at teatime. It is so easy to make that, despite its two layers, Americans might even refer to it as a “snacking cake” and serve it whenever a cake craving hits, be it during the afternoon with a cup of tea, or not. I quite like it for casual celebrations or after an intimate dinner party; and yes, a slice is excellent for breakfast, as well. The cake, often referred to as a “sandwich,” is named after Queen Victoria herself, who legend has it did indeed enjoy a slice every day at 4:00 p.m. Typically, raspberry jam and whipped “double cream,” the U.K.’s slightly thicker version of American heavy cream, are spread between its two layers. The cake is finished with nothing more than a generous dusting of confectioners’ sugar, just like so many of its simple snacking cake brethren. A proper Vicky sponge, not unlike an American pound cake, requires that its eggs (shells and all), butter, sugar, and flour all weigh about the same amount. Self-rising (or “raising” to the Brits) flour is called for, due to its ease of use; though Mary Berry uses a touch of baking powder as well, and I—of course—felt compelled to follow suit. That said, we did part ways when it came to flavoring the cake. I added a little vanilla to the batter, notwithstanding the fact that it is traditionally omitted, and I fear Ms. Berry would not approve. Although the cake is easy to assemble—sugar and butter are creamed, eggs and then dry ingredients are added—many recipes do instruct that the finished batter have a “dropping consistency.” This means a texture just soft and loose enough that a dollop of batter on a downward pointing spoon will drop or slide off. This is achieved in some recipes with the addition of a few tablespoons of milk or warm water. I went the warm water route and ended up adding about 4 tablespoons before “dropping” occurred, but any number between 1 and 4 may do the trick for you. And don’t sweat it if, after 4 tablespoons, your consistency is not as drop-worthy as you had hoped. The cake is pretty foolproof, enough to make both Victoria and Mary proud.Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.
- Cakes And Baking
- 12
- British
- Cakes
- 8-10
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Grease and line 2 x 20cm 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, then 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.
- All-In-One Sponge Cake
- Why This Recipe Works
- How to Make Mary Berry’s Victoria Sponge
- Recipe Tips
- How to Store Victoria Sponge Cake
- Can You Freeze Victoria Sponge?
Most sponge cake recipes require you to beat the butter and sugar together first before adding the other ingredients. With the all-in-one method you simply measure all the ingredients together in a large bowl and then beat them together to make the batter. It literally takes five minutes and the recipe is foolproof provided you use baking spread (s...
SUPER EASY – even a child can make this easy Victoria sponge!JUST SIX INGREDIENTS – self raising flour, sugar, baking powder, eggs, butter and vanilla.SUPERB RESULTS – A fluffy sponge with tender buttery crumb that tastes amazing sandwiched with freshly whipped cream or buttercream and jam.Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe! In order for this one bowl recipe to work can use Stork (straight from the fridge) or room temperatureunsalted butter. The eggs should be room temperature as well so that th...
Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that...An exception to the room temperature rule: you CANuse Stork baking spread straight from the fridge.If you can’t find self raising flour then use plain flourand add 2 1/2 tsp of baking powder.Store this cake in an airtight container for up to three days at room temperature. Storing the cake in the fridge will make it go stale.If you have used whipped cream instead of buttercream to sandwich the cake then you must serve it all at once or keep it in the fridge.
You can freeze the sponge layers without the frosting. Wrap well with clingfilm and foil and freeze for up to three months. Let the cake thaw overnight in the fridge and bring to room temperature before frosting and serving.
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- Afternoon Tea, Cake
May 30, 2022 · Mary Berry's Victoria Sponge Cake with buttercream and jam or Victoria Sandwich Cake, a truly classic British dessert for a traditional tea party. Moist and rich sponges, silky vanilla buttercream and your favourite jam, what a treat that is! Super easy to make, and heavenly delicious!
- (22)
- 4.5K
- Dessert
Mary Berry's perfect Victoria sandwich recipe comes with the addition of sweet buttercream filling and homemade raspberry jam.
- Cakes And Baking
- 8-10
- British
- 29 sec
Nov 7, 2023 · Ingredients. 225 g (8oz) softened butter. 225 g (8oz) caster sugar. 4 large eggs. 225 g (8oz) self-raising flour. 2 level tsp baking powder. For the filling and topping: 4tbsp strawberry or raspberry jam. A little caster sugar, for sprinkling. WEIGHT CONVERTER. I want to convert...
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This classic is such a favourite and Mary Berry's Victoria sponge recipe is unbeatable. The all-in-one method makes it one of the simplest cakes to make. You must be accurate with your weighing, though, as there is no hiding with it – no icing to cover any mistakes!
