Guest Blog - Mary Berry's Victoria Sponge cake
Updated: Jul 8
Today we have a guest, Cliona.
Cliona is my new friend and like me she was baking during lockdown,
She's sharing her favourite recipe from Mary Berry.
So over to you Cliona.
Ingredients 225 grams of soft butter,
225 grams of caster sugar,
225 grams of self raising flour,
4 large eggs,
1 Tsp Of baking powder.
Step 1 Lightly grease the sandwich tins. Line the bottoms with baking parchment then grease the parchment.
Step 2 Combine all the cake ingredients in a large bowl. Beat well for about two minutes until smooth.
Step 3 Divide the mixture between the prepped tins and level the surface. Place in a preheated oven at 180c (160c fan, gas mark 4) for about 25 minutes or until the cake has risen and golden and springy to the touch.
Step 4 Turn over onto a wire rack. Peel off the lining paper and leave to cool.
Step 5 Sandwich the two sponge cakes together with jam and sprinkle the top of the cake with caster sugar.
To decorate: You can put jam
Thanks Cliona, I think I'm going to try this today.