Mary Berry’s Victoria Sandwich is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, heavy cream, and strawberry jam. This delicious Victoria Sandwich recipe creates a traditional dessert that takes about 60 minutes to prepare and can serve up to 8 people.
This Victoria Sandwich Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Victoria Sandwich Ingredients:
- 225g (8 oz/1 cup) margarine, from fridge
- 225g (8 oz/1 cup) superfine sugar, plus extra to sprinkle
- 4 large eggs
- 225g (8 oz/2 cups) self-rising flour
- 1 tsp (level) baking powder
- 240ml (8 oz/1 cup) heavy cream
- 6–8 tbsp strawberry jam
How To Make Mary Berry Victoria Sandwich?
- Preheat the oven: Preheat to 180°C (350°F) or 160°C (320°F) if using a convection oven. Grease two 20cm (8-inch) round sandwich tins and line the bases with nonstick baking paper.
- Prepare the batter: In a large mixing bowl, combine the margarine, sugar, eggs, flour, and baking powder. Beat with an electric mixer until the mixture is well blended and smooth.
- Divide and bake: Divide the mixture evenly between the prepared tins. Level the tops, then bake in the preheated oven for 25–30 minutes, or until the sponges are well risen and the tops spring back when lightly pressed with a finger.
- Cool the sponges: Allow the cakes to cool in their tins for a few minutes, then turn them out, remove the baking paper, and let them cool completely on a wire rack.
- Prepare the filling: Measure the cream into a large bowl and whisk until stiff peaks form.
- Assemble the cake: Once the cakes are completely cool, spread the jam over the bottom of one sponge and top with the whipped cream. Place the second sponge on top. Transfer the cake to a serving plate and sprinkle with a little extra superfine sugar.
Recipe Tips:
- Use Room Temperature Ingredients: Let the margarine and eggs sit out until they reach room temperature. This makes the batter mix better and helps the cake rise well.
- Don’t Overmix the Batter: Only mix the ingredients until they’re just combined. Mixing too much can make the cake dense and less fluffy.
- Check if the Cake is Done: Gently press the top of the cake; if it springs back, it’s ready. You can also poke a toothpick in the center—if it comes out clean, the cake is done.
- Cool Completely Before Filling: Make sure the cakes are fully cooled before you add the cream and jam. This stops the cream from melting and keeps the cake layers together.
- Whip Cream Until Stiff: Beat the cream until it forms stiff peaks. This makes the filling firm so it holds up well between the cake layers.
What To Serve With Victoria Sandwich?
This light and fluffy Victoria Sandwich pairs well with a cup of tea, fresh berries, or a scoop of vanilla ice cream. It can also be served alongside clotted cream, a dollop of whipped cream, or a glass of chilled lemonade for a delightful afternoon treat.
How To Store Leftovers?
- Refrigerate: First, let the leftover Victoria Sandwich cool to room temperature. Once cooled, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Victoria Sandwich is not recommended for freezing because the texture of the cream and sponge can change when thawed, making the cake less enjoyable.
Mary Berry Victoria Sandwich Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 250mg
- Potassium: Not listed
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Apple Cake
- Mary Berry Ginger Loaf
- Mary Berry Lucy’s Strawberry Slices
- Mary Berry Apricot Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
Mary Berry Victoria Sandwich
Description
Mary Berry’s Victoria Sandwich is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, heavy cream, and strawberry jam. This delicious Victoria Sandwich recipe creates a traditional dessert that takes about 60 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (350°F) or 160°C (320°F) if using a convection oven. Grease two 20cm (8-inch) round sandwich tins and line the bases with nonstick baking paper.
- Prepare the batter: In a large mixing bowl, combine the margarine, sugar, eggs, flour, and baking powder. Beat with an electric mixer until the mixture is well blended and smooth.
- Divide and bake: Divide the mixture evenly between the prepared tins. Level the tops, then bake in the preheated oven for 25–30 minutes, or until the sponges are well risen and the tops spring back when lightly pressed with a finger.
- Cool the sponges: Allow the cakes to cool in their tins for a few minutes, then turn them out, remove the baking paper, and let them cool completely on a wire rack.
- Prepare the filling: Measure the cream into a large bowl and whisk until stiff peaks form.
- Assemble the cake: Once the cakes are completely cool, spread the jam over the bottom of one sponge and top with the whipped cream. Place the second sponge on top. Transfer the cake to a serving plate and sprinkle with a little extra superfine sugar.
Notes
- Use Room Temperature Ingredients: Let the margarine and eggs sit out until they reach room temperature. This makes the batter mix better and helps the cake rise well.
- Don’t Overmix the Batter: Only mix the ingredients until they’re just combined. Mixing too much can make the cake dense and less fluffy.
- Check if the Cake is Done: Gently press the top of the cake; if it springs back, it’s ready. You can also poke a toothpick in the center—if it comes out clean, the cake is done.
- Cool Completely Before Filling: Make sure the cakes are fully cooled before you add the cream and jam. This stops the cream from melting and keeps the cake layers together.
- Whip Cream Until Stiff: Beat the cream until it forms stiff peaks. This makes the filling firm so it holds up well between the cake layers.
Mary Berry Victoria Sandwich