Mary Berry's Victoria sandwich recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s Victoria sandwich recipe By You Magazine - January 10, 2018 Mary Berry’ s Victoria sandwich recipe is a great British classic. The all-in-one method makes it one of the simplest cakes to make, but it looks really impressive. The classic version has just jam, but I like to add whipped cream to make it extra special. I made it as part of a tennis tea and it was welcomed with lots of complimentary oohs and ahhs! Georgia Glynn Smith SERVES 6-8 COOK TIME 25 minutes, plus cooling 225g (8oz) cold baking spread, plus extra for greasing 225g (8oz) caster sugar, plus extra for sprinkling 225g (8oz) self-raising flour 2 level tsp baking powder 4 large eggs FOR THE FILLING 150ml (5fl oz) double cream about 4 tbsp strawberry or raspberry jam 1. You will need two 20cm (8in) round, loose-bottomed sandwich tins with deep sides. Preheat the oven to 180C/160C fan/gas 4, then lightly grease the tins and line each base with a disc of baking paper. 2. Measure the baking spread, sugar, flour and baking powder into a large bowl, add the eggs and, using either a wooden spoon or an electric hand whisk, beat for about 2 minutes until just blended. Divide the mixture evenly between the prepared tins and level the tops. 3. Bake in the oven for about 25 minutes or until well risen and golden. The tops of the sponges should spring back when pressed lightly with a finger. Leave to cool in the tins for around 10 minutes until cool to the touch, then run a blunt knife around the edge of the tins to free the sides of the sponges. Turn the cakes out, then peel off the baking paper and leave to cool completely on a wire rack (see tip). 4. Whip the cream into soft peaks, then choose the cake with the best top and place the other sponge, top-side down, on a serving plate. Spread with the jam and the whipped cream. Sit the other cake on top, top-side up, and sprinkle with caster sugar to serve. PREPARE AHEAD Can be made and assembled up to 8 hours ahead. FREEZE The cooked sponges freeze well. MARY’S CLASSIC TIP To avoid unsightly marks on the top of the cakes, place each sponge bottom-side down on the wire rack. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved