Bake up a classic British treat with Mary Berry Victoria Sponge Recipe. Made with simple ingredients like sugar, eggs, and flour, this light and fluffy cake is filled with your choice of jam and whipped cream. Perfect for a special occasion or an afternoon tea.
Mary Berry Victoria Sponge
Mary Berry’s Victoria Sponge is a classic British cake that is light, fluffy, and delicately sweet. Victoria Sponge is made by combining a simple cake batter made from flour, sugar, eggs, and butter, which is then layered with jam and whipped cream.
In Mary Berry’s recipe, she starts by sifting together flour and baking powder in a large mixing bowl. She then adds sugar, eggs, and melted butter, using an electric mixer to beat the mixture until it is light and fluffy. The batter is then spooned into two round cake pans and baked until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean.
Once the cakes are cool, Mary Berry’s Victoria Sponge is assembled by spreading jam on one cake and whipped cream on the other. The two cakes are then stacked on top of each other, creating a classic and delicious dessert.
Mary Berry’s Victoria Sponge is a classic British cake that is well-loved for its light and fluffy texture and delicately sweet flavor. With its easy-to-follow recipe and simple assembly, it is a must-try dish for anyone who loves sweet and satisfying treats.
Why isn’t my Victoria sponge light and fluffy?
- Overmixing the batter: Overmixing the batter can cause gluten development, making the cake dense and tough.
- Improper measuring of ingredients: Incorrectly measuring ingredients can throw off the balance and result in a heavy cake.
- Using old or expired baking powder: Baking powder helps the cake rise, so using old or expired baking powder can result in a flat cake.
- Overbaking: If the cake is baked for too long, the heat will cause it to dry out and become dense.
- Improper oven temperature: Baking at the wrong temperature can cause the cake to rise unevenly and fall, resulting in a dense cake.
- Not letting the eggs and sugar reach the right consistency: Beating the eggs and sugar until they are pale and thick is important for a light and fluffy cake.
- Not sifting the dry ingredients: Sifting the dry ingredients helps to incorporate air into the batter, making it lighter and fluffier.
- Using the wrong type of flour: Using a flour with a high gluten content can result in a dense cake.
Does Mary Berry use Stork margarine?
Yes, Mary Berry is known for using Stork margarine in many of her cake recipes, including her Victoria sponge cake. Stork is a type of baking margarine that is solid at room temperature and is often used as a substitute for butter in baking. It is known for its light, fluffy texture and is a popular choice for making cakes, pastries, and other baked goods. However, it is important to note that different bakers have their own preferences and techniques, and some may choose to use other types of margarine or even butter instead of Stork.
Best Mary Berry Victoria Sponge Recipe
Servings: 6 Preparation: 15 minutes Cooking time: 30 minutes Calories: 285 Fat: 13.7g
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1 cup (225 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 tsp (5 ml) vanilla extract
- 2/3 cup (160 ml) whole milk
- Strawberry jam or raspberry jam, for filling
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are cool, spread a generous layer of strawberry or raspberry jam on top of one of the cakes.
- Place the other cake on top, dust with confectioners’ sugar, and serve.
Nutrition:
Calories: 285
Fat: 13.7g
Carbohydrates: 34.5g
Protein: 3.3g
Fibre: 0.7g
Salt: 0.2g
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Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1 cup (225 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 tsp (5 ml) vanilla extract
- 2/3 cup (160 ml) whole milk
- Strawberry jam or raspberry jam, for filling
- Confectioners' sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are cool, spread a generous layer of strawberry or raspberry jam on top of one of the cakes.
- Place the other cake on top, dust with confectioners' sugar, and serve.
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