Surprise your mum, grandma, or auntie with Mary Berry’s timeless Victoria sponge cake this Mother’s Day. This classic dessert consists of layers of delicious cake, strawberry jam, and indulgent whipped double cream, finished with a sprinkle of sugar for a delightful touch.
While the ingredients list may seem simple, Mary Berry highlights one crucial element - baking spread.
The renowned baker emphasizes that the key to a perfect sponge lies in blending 225g of baking spread “straight from the fridge” on a low setting. Adhering to this method resulted in moist and perfectly risen layers, deviating from the norm where butter is typically brought to room temperature before use.
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For the finishing touch, consider dusting the cake with icing sugar instead of caster sugar for an added visual appeal.
Ingredients:
- Four free-range eggs
- 225g caster sugar
- 225g self-raising flour
- Two teaspoons baking powder
- 225g chilled baking spread, plus extra for greasing the tins
- High-quality strawberry jam
- Icing sugar for the final flourish
Method:
- Preheat the oven to 180C/160C Fan/Gas 4 and prepare two 20-cm sandwich tins.
- In a large bowl, combine the eggs, sugar, flour, baking powder, and cold baking spread using an electric hand whisk or a wooden spoon until smooth.
- Divide the mixture between the two tins and bake for around 30 minutes until golden-brown and springy to the touch.
- After cooling, spread whipped cream and jam onto the cake layers, sandwich them together, and dust with icing sugar for a delectable finish.