Mary Berry is a British chef and baker best known as a former judge on The Great British Bake Off. Author of various cookbooks, Mary Berry shared her favorite Victoria Sponge Cake recipe in her Complete Cookbook.
Available on her website and in her cookbook, Mary has described her Victoria Sponge Cake as a “classic recipe” and a “favorite”.
She continued: “For my first job at the Electricity Board, I was visiting people in their homes and teaching them how to use their ovens while baking this fabulous cake.
“The all-in-one method makes this one of the easiest cakes to make.
“I think it’s also the most healing cake to make.”
The baker added: ‘You have to be precise with your weigh-in because there’s no hiding place with it – no icing to cover up mistakes.
“The spread should be kept in the fridge until you need it. Soft butter could also be used, but we find that the spread gives a lighter rise.
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First, preheat the oven to 180°C, fan to 160°C or thermostat four.
Lightly grease 2 removable-bottomed sandwich tins 20 cm deep and line the bottoms with non-stick parchment paper.
Next, measure the sponge cake ingredients into a large bowl or stand-alone mixer and beat for two minutes with an electric whisk until smooth and lighter in color.
The time will vary depending on the efficiency of the mixer.
Unmold the cakes, then peel off the paper and let cool completely on a wire rack.
Choose the cake with the best top and spread the bottom with jam.
Place the other cake top side down on a serving platter.
Carefully spread this cake with whipped cream.
Place the other cake on top with the jam side touching the cream.
Sprinkle with sugar and cut into slices to serve.