The last time someone asked me to make a Victoriasponge I used the same method just baking it in two spongetins instead of a tray and then layering with strawberry jam and double cream sweetened with a little icing sugar
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
I used the creaming method of making the sponge batter which gave yet even more lightness but feel free to follow MaryBerry's all in one method and you will still get an oh so soft sponge cake, it will be hard to resist taking an extra slice
MaryBerry uses it, so if it’s good enough for her it sure as heck is good enough for me. Traditionally the Victoriasponge is filled with raspberry jam and sprinkled with caster sugar, but it can easily be adapted to suit your favourite flavours
By MaryBerry. Place a third of the cream on top of one of the cake layers add come chopped strawberries then repeat until all the two layers are completed
It is one of my most vivid memories, walking into the living room of our house in Oakley, Basingstoke, proudly bearing my lovely Victoria Sandwich that I'd made (with the help of my Mum, of course
I read the other day in The Kitchen Magpie by James Steen that MaryBerry’s favourite cake is VictoriaSponge – well now it’s my husband’s too, he was absolutely over the moon with it (its lovely hearing your husband singing your praises to someone over the phone)
Jen made MaryBerry’s lemon yoghurt cake last year and enjoyed the taste and texture that the yoghurt gave to the cake, so that was the inspiration for this recipe, and I think her cakes look SO pretty as well as sounding wonderful with all those great ingredients
Kate and I are looking for any type of cake, BUT, a Celebration Cake would be WONDERFUL, and there will be a PRIZE for the BEST cake recipe and post submitted, the prize is a copy of MaryBerry’s Ultimate Cake Book
There’s lots of variations on this but we’ve always been super successful with MaryBerry’sVictoriaSponge recipe – it’s light, fluffy, moist, flavoursome and easy to scale the quantities up, so that’s the recipe that we used
