With Bake Off returning to our screens tonight (finally <3) I thought I’d post a recipe by Mary Berry. Simple, classic and easy, this victoria sponge cake is perfect for afternoon tea but why not try baking it in time for the episode tonight?
Ingredients:
Sponge:
- 225g soft butter
- 225g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 4 large eggs
Filling & Topping:
- 4 tbsp strawberry/raspberry jam
- Icing sugar
Method
- Preheat the oven to 180°C/fan 170°C/gas mark 4.
- Cut 2 greaseproof paper circles and grease two sandwich tins with butter, placing the circles inside, greased.
- Place the butter, caster sugar, self-raising flour and baking powder into a large mixing bowl. Crack the eggs one at a time and then add to the bowl.
- Beat the mixture until smooth. It will be soft enough to drop off the whilst when you lift it up.
- Divide the mixture equally between the sandwich tins and level the surfaces. Place in the oven and bake for 20-30 minutes.
- When the cake are risen and golden, they’re done!
- Cool for about 2 minutes then loosen the edges with a knife and push the cakes out of the tins.
- When the cakes are cold, remove the lining papers and spread one with jam. Put the other layer on top and sprinkle with icing sugar.
I made a few edits to the recipe (like sprinkling the top with icing sugar rather than caster sugar) but this is Mary Berry’s recipe and can be found here. It really is delicious, I’ve made it numerous times before! Enjoy the first episode of Bake Off tonight and check back soon for Bake Off posts.
Cover image: flickr.com