If you’re a fan of classic British bakes, Mary Berry’s Victoria Sponge Cake is a must-try. This timeless recipe, featured in Season 4 Episode 10 of a popular baking show, is a delightful combination of light sponge, homemade jam, and buttercream. With simple ingredients like eggs, sugar, flour, and butter, this cake is a true crowd-pleaser.
Mary Berry’s expertise shines through in this Victoria Sponge Cake, challenging bakers to create a perfect sponge without a recipe. The soft texture of the cake paired with the sweetness of the jam and buttercream makes it a beloved treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and delicious flavor.
Indulge in a slice of Mary Berry’s Victoria Sponge Cake and experience the joy of a classic British dessert that never goes out of style.
Ingredients
For the Sponge
- 225g (8oz) softened butter
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
For the Filling
- 4 tbsp strawberry or raspberry jam
- A sprinkle of caster sugar for topping
- Icing sugar for dusting
- Seedless raspberry or strawberry jam
- Fresh berries (optional)
Required Tools and Equipment
To prepare Mary Berry’s Victoria Sponge Cake, you will need the following tools and equipment:
Tools:
- Mixing bowls (various sizes)
- Electric mixer or whisk
- Spatula or wooden spoon
- Round cake pans (two 8-inch pans recommended)
- Cooling rack
- Sifter for flour
- Measuring cups and spoons
- Cake tester or toothpick
- Offset spatula for frosting
- Oven
- Parchment paper or baking spray
- Cooling rack
- Cake stand or serving plate
Having these tools and equipment ready will ensure a smooth and efficient baking process for creating this delightful British classic dessert.
Preparation Steps
Prepping the Ingredients
I always start by gathering all the ingredients needed to make Mary Berry’s Victoria Sponge Cake. For this recipe, I make sure to have butter, sugar, eggs, self-raising flour, and baking powder at room temperature to ensure a smooth batter. I use a digital scale and measuring spoons for precise measurements.
Pre-heating the Oven
Preheating the oven is essential to ensure that the cakes bake evenly and rise perfectly. I preheat my oven to 180°C (350°F) or 160°C (fan-assisted). It’s crucial to have the oven at the right temperature before putting the cakes in to achieve that golden finish. Always remember to adjust the temperature and baking time if needed for optimal results.
Instructions
Mixing the Batter
To start making the Victoria Sponge cake, cream together the granulated sugar and softened butter until creamy. Add the eggs and mix well before incorporating the self-raising flour and baking powder. Ensure to mix thoroughly until a smooth batter forms.
Baking the Sponge
Preheat the oven to 180°C (350°F). Butter and flour two 19 cm (7.48 inches) cake tins evenly. Divide the batter between the tins and bake in the preheated oven for about 20 minutes or until the sponge turns golden and a skewer inserted in the middle comes out clean.
Cooling and Assembly
Once baked, allow the cakes to cool down in the tins for a few minutes. Then, carefully transfer them to a wire rack to cool completely. While the cakes are cooling, prepare the buttercream by sifting icing sugar with softened butter, adding vanilla extract, and mixing until smooth. Once the cakes are cool, spread the buttercream over one cake, top with jam, and gently place the second cake on top. Finish with a dusting of icing sugar and optional fresh berries before serving.
Tips for the Perfect Sponge
Checking Doneness
When baking the Victoria Sponge, always rely on the toothpick test and ensure the cake is springy to the touch. Since oven temperatures can vary, these checks guarantee the sponge is perfectly baked, ensuring a light and fluffy texture.
Achieving Fluffy Texture
To achieve a fluffy texture in your sponge, ensure your self-raising flour and baking powder are fresh. Using stale ingredients can impact the rise of your cake. Additionally, room temperature ingredients help create a delicate crumb. Soften butter by cutting it into small cubes for quicker preparation without affecting the cake’s texture.
Storing Your Victoria Sponge
After baking your delicious Mary Berry’s Victoria Sponge Cake, it’s essential to store it correctly to maintain its freshness and flavor. Here are some tips on how to store your cake for the best results:
Room Temperature Storage
When storing the Victoria Sponge at room temperature, keep it in an airtight container for up to three days. Avoid refrigerating the cake as it can lead to it becoming stale. If you’ve used whipped cream instead of buttercream as a filling, make sure to serve it all at once or store it in the fridge.
Freezing and Thawing
To freeze the sponge layers without the frosting, wrap them tightly with clingfilm and foil, and freeze for up to three months. When ready to use, thaw the cake overnight in the fridge and bring it to room temperature before frosting and serving. This simple yet delicious cake can be easily frozen and enjoyed later without compromising its taste and texture.
Conclusion
Having explored the intricacies of Mary Berry’s Victoria Sponge recipe, it’s evident that attention to detail is key to achieving a light and fluffy cake. From batter consistency to baking techniques, each step plays a vital role in creating the perfect sponge. Remember, fresh ingredients and proper storage are essential for maintaining the cake’s delicious texture and flavor. By following these tips and tricks, you can master the art of baking a delectable Victoria Sponge that will impress your friends and family. So, roll up your sleeves, preheat that oven, and get ready to indulge in a slice of homemade goodness that’s sure to delight your taste buds. Happy baking!
