Mary Berry’s Victoria sponge cake recipe

There are not many things as delicious as a perfect Victoria sandwich, and beloved baker Mary Berry has the ultimate recipe for this tasty cake.

For those who want to get stuck into a yummy homemade dessert - but don't want to spend endless hours in the kitchen beforehand - this is the recipe for you.

BBC Food shared the simple recipe online, describing it as a "baking classic" and a "tasty tea-time treat".

Mary Berry's Victoria sandwich takes less than 30 minutes to make, and between 10 minutes and 30 minutes to cook, with just six steps altogether.

This tasty cake serves 12 people, so it's the perfect option for people hosting guests - or for a last-minute birthday celebration.

READ MORE: Sunshine Cake: Make Mary Berry's delightful dessert - recipe

According to BBC Food, each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

For those who aren't hosting anytime soon but would like to get ahead of the game, it's possible to freeze Mary's Victoria sandwich for up to six months.

BBC FOOD stated: "Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to six months. Allow to defrost thoroughly before filling.

"To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down.

"The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely."

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Ingredients

Four free-range eggs

225g/8oz caster sugar, plus a little extra for dusting the finished cake

225g/8oz self-raising flour

Two tsp baking powder

225g/8oz butter at room temperature, plus a little extra to grease the tins

To serve

Good-quality strawberry or raspberry jam

Whipped double cream (optional)

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Method

1. Start by preheating the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. In a large mixing bowl, crack the eggs then add the sugar, flour, baking powder and butter. Mix the ingredients together until well combined with an electric hand mixer but be careful not to over mix. Budding bakers can swap the electric hand mixer for a wooden spoon if they do not have one. Place a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.

3. Divide the mixture between the two tins, roughly the same amount in both. It doesn't need to be exact, but you can weigh the filled tins if you want to check.

4. Bake the cakes on the middle shelf of the oven for 25 minutes but check them after 20 minutes to see how they are doing. The finished cakes will be golden-brown and coming away from the edge of the tins. To check if they’re ready, press them carefully and they should spring back. Set aside to cool in their tins for five minutes. After this, use a palette or rounded butter knife around the inside edge of the tins and gently turn the cakes out onto a cooling rack.

5. Place one cake upside down onto a plate and use a knife to spread it with loads of jam. For the ultimate Victoria sandwich, spread over some whipped cream on top.

6. Place the second cake on top of the first (top side up), before sprinkling over the caster sugar. Enjoy!