With the ingredients all going into one bowl, there’s less washing up too.
The humble Victoria sponge cake, or sandwich cake, commonly consists of vanilla sponge cake with jam and cream or buttercream inside. It was enjoyed by Queen Victoria and remains one of the most popular cake options in the UK to date, thanks to its light and airy nature, which makes it perfect alongside a cuppa.
There are many recipes online, but Mary Berry has been making her own for years, and it has more than 400 five-star ratings on BBC Good Food. The recipe notes state: “Mary Berry’s easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.”
The cake, which uses just six ingredients, serves 12 people and bakes in only 25 minutes.
Mary Berry’s easy Victoria sponge
Ingredients
- Four free-range eggs
- 225g caster sugar, plus a little extra for dusting the finished cake
- 225g self-raising flour
- Two teaspoons of baking powder
- 225g butter at room temperature
To serve
- Strawberry or raspberry jam
- Whipped double cream (optional)
Method
Start by preheating the oven to 180C or 160C Fan and then greasing and lining two 20cm sandwich tins.
Next, mix together the eggs, sugar, flour, baking powder and butter with an electric mixer, being careful not to overmix.
Divide the mixture evenly between the tins and then bake them in the oven for 25 minutes, checking after 20 minutes.
The cakes are ready when they’re coming away from the tins and are golden brown.
Set them aside to cool in their tins for five minutes, and then turn them out onto a cooling rack.
To assemble, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, now is the time to spread over some whipped cream, too.
Top with the second cake and sprinkle over some caster sugar.
