Mary Berry shares scrumptious Victoria Sponge recipe – ‘queen of cakes’

The One Show: Mary Berry recalls becoming a dame

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Mary Berry, Queen of Cakes, is a culinary marvel. With 75 cook books under her name, her recipes are sure to impress.

Great British Bake Off Mary Berry was recently appointed DBE for her services to broadcasting, the culinary arts and charity.

At 86-years-old, her career has spanned over 60 years – so far.

She attended Le Cordon Blue culinary school at age 22 in France.

Since then her face and name have become synonymous with British television and culture.

Mary Berry has many healthy recipes.

However, sometimes you need a delicious, not so healthy, treat.

Enter Mary Berry’s Victoria Sponge.

This cake is complete with cream and raspberry jam.

To make Mary Berry’s very popular Victoria Sponge you need:

For the sponge:

Four large eggs

225g caster sugar, plus extra for sprinkling

225g self-raising flour

One level tsp baking powder

225g unsalted butter, softened, plus extra for greasing

For the jam:

200g raspberries

250g jam sugar

For the buttercream:

100g unsalted butter, softened

200g icing sugar, sifted

Two tbsp milk

Preheat the oven to 180°C/160°C fan/350°F/Gas four. Grease and line 2x20cm sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. While the cakes are cooking, make the jam. Place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for four minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and chill to set.

The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.

For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. To assemble, choose the sponge with the best top, then put the other cake top-down onto a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top-side up) and sprinkle with caster sugar to serve.

This recipe serves eight-10 people.

So, it’s a perfect crowd-pleaser for when you are hosting guests.

Traditional, simple and yummy – what’s not to like?

The Great British Bake Off said: “The Victoria Sponge is the queen of cakes.”

Happy baking!

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