Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon. Sit one cake upside down on a serving plate.

Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. Grease the circles. Add half of the icing sugar and beat until smooth. Step 4Divide the mixture evenly between the tins. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Step 1Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line two 8 inch cake tins. Place the baking spread in a large mixing bowl, then add … Step 6While the cakes are cooking, make the jam. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together. INGREDIENTS. However, it was the Victorian creation of baking powder, which enabled the sponge to rise higher. Leave to cool and chill to set. You should aim for a cake that is pale and golden brown in colour. Read our community guidelines in full, The Queen of baking, Mary Berry, shares her classic recipe for Victoria sponge sandwich cake filled with jam, The best Thanksgiving recipes, from cornbread to pumpkin pie, Celeriac, potato, chestnut and wild mushroom pie recipe, 7 brilliant batch-cook recipes: great ways to fill the freezer, Gorgonzola, mozzarella, fig and honey toastie recipe, Vegan cauliflower korma with sultanas recipe, Roasted grapes with squash and lentils recipe, Pomegranate and pink grapefruit gin recipe, Cranberry, cardamom and white chocolate biscotti recipe, Spiced granola with amaretti, figs and prunes recipe, Pear paste for a Christmas cheese board recipe, Cannelloni stuffed with ricotta and cavolo nero recipe, Chocolate fudge cake with ginger caramel recipe, about 4 tbsp of strawberry or raspberry jam. Place the raspberries in a small deep-sided saucepan and crush them with a masher. It’s sticky but light in texture, not too dense. By continuing to use our website you agree to our use of cookies. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Lightly grease two loose-based 20cm sandwich tins, 4cm deep, then line the bases with non-stick parchment. The tops of the cakes should spring back when pressed lightly with a finger. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Increase the heat and boil for 4 minutes. INSTRUCTIONS. Step 7The cakes are done when they’re golden-brown and coming away from the edge of the tins. This week I'll be showing you how to make Mary Berry's Victoria Sponge Cake. Add the remaining tablespoon of milk if the buttercream is too thick. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics.

Grate the flesh and then discard the skin. The sponge part evolved from the classic pound cake – equal quantities of butter, sugar, eggs and flour. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper. Ingredients. Press them gently to check – they should be springy to the touch. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Step 8To 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. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Spread with the jam, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve.

In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. This traditional, all-in-one method makes it very simple to prepare. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk. We rely on advertising to help fund our award-winning journalism. For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grease and line 2 x 20cm sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Heat oven to 180C/160C fan/gas 4. 225g caster sugar, plus extra for sprinkling, 225g unsalted butter, softened, plus extra for greasing. This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! Add the sugar and bring to the boil over a low heat until the sugar has melted. Read about our approach to external linking. Once assembled, keep the cake in the fridge for up to one day, but serve at room temperature. Step 10To assemble, choose the sponge with the best top, then put the other cake top-down onto a serving plate. Choose the cake with the best top, then put the other cake top-down on to a serving plate. by Mary Berry. Preheat the oven to 180C/160C Fan/Gas 4. Spoon the buttercream into a piping bag fitted with a plain nozzle. Remove from the heat and carefully pour into a shallow container. It's a great British classic and great for summer time. A Great British classic, the Victoria Sponge is the queen of cakes – and the centrepiece for any traditional afternoon tea worth its salt. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with … Preheat the oven to 180C/160C Fan/Gas 4. Divide the mixture between the tins and level the surface with the back of a spoon or a plastic spatula. Serves: 8-10. The lemon-flavoured cream keeps it fresh-tasting. If you are making a sponge cake, it should be springy to the touch and shrinking slightly from the sides of the tin. Mary Berry’s Victoria Sponge. Cut 2 greaseproof paper circles, grease the sandwich tins with baking spread and put the circles inside. The cooked sponges also freeze well. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely. Vary the jam as you wish. One 20cm cake. You need to be a subscriber to join the conversation. Set aside to cool completely. Bake for about 25 minutes, until well risen and golden. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Prep time: 10 minutes | Cooking time: 25 minutes, From 'My Kitchen Table: 100 Cakes and Bakes' (BBC, £7.99), by Mary Berry, available at The Telegraph Bookshop. Finely grated lemon zest of half a lemon; Lemon zest twists (optional) Powdered sugar (optional) Instructions. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. A great British classic, the Victoria Sponge was named after Queen Victoria who was widely thought to have enjoyed a slice at afternoon tea. Adapted from Mary Berry’s recipe. Step 9For the buttercream, beat the butter in a large bowl until soft. The show, currently named Mary Berry Saves Christmas, will have secret cookery lessons in a bid to surprise their families with all their favourite festive foods. Spread with the jam then pipe the buttercream on top of the jam.

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