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Mary Berry's Victoria Sponge with Cream: A Culinary Delight

Victoria Sponge

A classic British sponge cake made with equal weights of butter, sugar, flour and eggs, filled with jam and whipped cream.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

For the sponge
  • 200 g caster sugar
  • 200 g softened butter
  • 4 large eggs
  • 200 g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp milk
For the filling
  • 4 tbsp strawberry or raspberry jam
  • 250 ml double cream whipped to soft peaks

Method
 

  1. Preheat the oven to 180°C (350°F). Grease and line two 20cm sandwich tins with parchment paper.
  2. Beat the caster sugar and softened butter together until pale and creamy.
  3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilise it.
  4. Sift the self-raising flour and baking powder into the mixture and fold in gently. Add the milk and fold until the batter is smooth.
  5. Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
  6. Let the cakes cool in their tins for a few minutes, then turn out onto a wire rack to cool completely.
  7. Spread the jam generously over one sponge, then spread the whipped cream over the jam. Place the second sponge on top and press down gently. Finish with a dusting of caster or icing sugar.