Victoria sponge cake is a classic cake enjoyed year-round, but its fresh, light qualities make it particularly popular and enjoyable in the summer. Mary Berry's recipe is a classic, using just a handful of ingredients to make a fluffy and delicate sponge.
The recipe notes from Good Food said: "Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Simply fill it with jam and cream and eat it while it's fresh." What's more, the chef has swapped out butter in the sponge for another ingredient, one which makes the cake tastier.
Ingredients:
For the sponge:
Four free-range eggs
225 caster sugar
225g self-raising flour
Two teaspoons of baking powder
225g baking spread at room temperature
To serve:
Good-quality strawberry or raspberry jam
Whipped double cream
Method:
Preheat the oven to 180C or 160C fan and then grease and line two 20cm sandwich tins.
Break the eggs into a mixing bowl and then add the sugar, flour, baking powder and baking spread. Mix together until well combined with an electric mixer, but be careful not to overmix.
Swapping out butter for baking spread or margarine will result in a cake that is lighter and has a better rise. Using butter may provide a rich flavour and a denser cake, which should be avoided with a bake like Victoria sponge.
Divide the mixture evenly between the tins, using a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. When the cakes are done, they're golden-brown and shrinking from the sides of the tin.
Set aside to cool for five minutes, then run a knife around the edge of the tins before carefully turning them out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, spread over delicious whipped cream.
Top with the second cake, top-side up, before sprinkling with some icing or caster sugar.
