Having watched the Mary Berry story on TV last night, I thought that I would find the recipe for her Victoria Sponge for you
HERE is the link to a video on the BBC website
FOR THE SPONGE
- 225g soft butter
- 225g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 4 large eggs
FOR THE FILLING AND TOPPING
- About 4 tbsp raspberry or strawberry jam
- A little caster sugar
Mary Berry's simple Victoria sponge is perfect for serving with friends at teatime.
Makes 6-8 slices
- Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof
paper circles, grease the sandwich tins with butter and put the circles
inside. Grease the circles.
- Place the butter in a large mixing bowl, then add the caster sugar,
self-raising flour and baking powder. Crack the eggs one at a time and
then add to the bowl.
- Using the electric mixer on slow speed, beat for 2 minutes until
smooth. The mixture will be soft enough to drop off the beaters when you
lift them up.
- Divide the mixture equally between the prepared tins and level the
surfaces with a palette knife or spatula. Place in the oven and bake for
- The cakes are ready when they are risen and pale golden. The tops
should spring back when lightly pressed. Cool for about 2 minutes;
loosen the edges with a knife.
- Push the cased out of the tins on their bases, invert them and
remove the bases. Cool the cakes the right way up on a rack. Soften the
jam with a palette knife.
- When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.