Great British Bake Off judge and Queen of Cakes, Mary Berry, shows us how to make the best known and loved of all family cakes - her large all-in-one Victoria sandwich. Mary Berry's Victoria sandwich recipe is perfect for all baking abilities and only takes 35 mins to make in total. This dense Victoria sponge is sandwiched together with strawberry jam. If you want to make this Victoria sandwich cake a dessert cake we'd recommend using freshly whipped cream alongside the jam for the filling. This cake serves between 6-8 people and will last up to 3 days in an airtight container or Tupperware. Mary Berry's Victoria sandwich cake is part of Mary Berry’s Baking Bible book.
For the large all-in-one Victoria sandwich:
225 g (8 oz) softened butter
225 g (8 oz) caster sugar
4 large eggs
225 g (8 oz) self-raising flour
2 level tsp baking powder
2 x 20cm (8in) greased and lined sandwich tins
Or for an 18 cm (7 in) Victoria sandwich:
3 large eggs
175g (6oz) of softened butter
175g (6oz) of caster sugar
175g (6 oz) of self-raising flour
1½ teaspoons of baking powder.
2 x 18 cm (7 in) greased and lined sandwich tins
Orfor a 15 cm (6 in) Victoria sandwich (see cooking time):
2 large eggs
100 g (4 oz) of softened butter
100 g (4 oz) of caster sugar,
100 g (4 oz) of self-raising flour
1tsp of baking powder.
2 x 15cm (6 in) greased and lined sandwich
For the filling and topping:
4tbsp strawberry or raspberry jam
A little caster sugar, for sprinkling
method takes away the hassle of creaming, and ensures success every time.
Baking spreads give an excellent result, but the cake won’t keep as long.
Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.