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less than 30 mins. Cooking time. 10 to 30 mins. Serves 12. Dietary. Vegetarian. Ingredients. 4 free-range eggs. 225g/8oz caster sugar, plus a little extra for dusting the finished cake. 225g/8oz...
- 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.
Apr 12, 2024 · Mary Berry All-In-One Victoria Sponge Cake is a classic British dessert, featuring a light and fluffy sponge cake sandwiched with whipped cream and jam. It’s a simple yet elegant treat that can be enjoyed on any occasion, from afternoon tea to birthday parties.
- MARY BERRY RECIPES
- 6
- British
- 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.
- (58)
- 620
- 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!
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!
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