Mary Berry Victoria Sponge Cake Recipe

Discover how to make a Mary Berry Victoria sponge with this easy to follow recipe from her Fast Cakes recipe book which is now free when you purchase a Kenwood Mary Berry Special Edition Chef Elite Stand Mixer.

1. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4.
   
   
2. Grease two 20cm (8") round sandwich pans and line with non-stick baking paper.
   
   
3. In a mixing bowl measure the baking spread, sugar, eggs, flour and baking powder. Beat thoroughly using your Mary Berry Food Mixer until a smooth texture.
   
   
4. Evenly divide the mixture between your cake tins and place in the pre-heated oven for 25-30 minutes. You can check by lightly pressing the top of the sponge, which if baked should spring back.
   
   
5. Remove from the oven and leave to cool for several minutes. Carefully turn out the sponges, removing the paper and leave to finish cooling on a wire rack.
   
   
6. In a large mixing bowl measure your double cream and whisk until stiff.
   
   
7. When the sponges are completely cold spread a layer of jam on one sponge and the freshly whipped cream on the other before sandwiching them together. Gently lift onto a serving plate and dust with caster sugar.