Mary Berry's easy Victoria sponge
50 minServes 12
A classic two-layer sponge cake with jam and optional cream filling, made by the all-in-one method.
| prepPreheat oven to 180°C / 160°C Fan / Gas 4 | |||||
| prepGrease and line two 20 cm / 8 in sandwich tins | |||||
| 4 free-range eggs | Mix eggs, sugar, flour, baking powder & spread | Divide between tins, smooth surface | Bake 180°C / 160°C Fan, 25 min | Cool 5 min in tins, turn out onto rack | Dust with caster sugar & serve |
| 225 g caster sugar | |||||
| 225 g self-raising flour | |||||
| 1 tsp baking powder | |||||
| 225 g baking spread at room temperature | |||||
| good-quality strawberry or raspberry jam | Spread jam & cream on one cake, top with second | ||||
| whipped double cream (optional) | |||||
| caster sugar for dusting | |||||
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