The delicious Victoria sponge is the perfect base for a naked
wedding cake (or simply an early wedding treat). Try out this easy Mary
Berry recipe for instant success
Create a beautiful and tasty Victoria Sandwich wedding cake with this easy recipe from Mary Berry…
This must be the best known and loved of all family cakes. The all-in-one 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.
For an 18 cm (7 in) Victoria Sandwich:
3 large eggs
175 g (6 oz) of softened butter
175 g (6 oz) of caster sugar
175 g (6 oz) of self-raising flour
1½ teaspoons of baking powder.
Bake in two 18 cm (7 in) greased and lined sandwich tins for about 25 minutes.
For a 15 cm (6 in) Victoria Sandwich:
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
1 teaspoon of baking powder.
Bake in two 15 cm (6 in) greased and lined sandwich tins for about 20 minutes.
For the filling and topping
4 tablespoons strawberry or raspberry jam
a little caster sugar, for sprinkling
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
2. 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.
3. 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.
4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
This must be the best known and loved of all family cakes. The all-in-one 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.
For an 18 cm (7 in) Victoria Sandwich:
3 large eggs
175 g (6 oz) of softened butter
175 g (6 oz) of caster sugar
175 g (6 oz) of self-raising flour
1½ teaspoons of baking powder.
Bake in two 18 cm (7 in) greased and lined sandwich tins for about 25 minutes.
For a 15 cm (6 in) Victoria Sandwich:
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
1 teaspoon of baking powder.
Bake in two 15 cm (6 in) greased and lined sandwich tins for about 20 minutes.
For the filling and topping
4 tablespoons strawberry or raspberry jam
a little caster sugar, for sprinkling
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
2. 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.
3. 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.
4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
Mary Berry will be sharing her top tips and recipes at the BBC Good Food Show at the NEC Birmingham fro m Thursday 11-Sunday 14 June 9am-6pm every day. James Martin, Michel Roux and John Torode are just a few more of the experts who will be commanding audience attention in this 1800 seater Supertheatre. An interactive interview stage also promises to draw crowds and create highly entertaining conversation, particularly amongst the more curious, budding chefs.
Source: http://www.planyourperfectwedding.com
