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Mary Berry's Perfect Victoria Sandwich
A classic British sponge cake layered with jam and cream, perfect for tea-time and simple to bake.
Baking
Vegetarian
Dessert
Classic
Cake
Estimated Nutrition
Calories
405.2
kcal / serving
4862.4 kcal total
Carbs
39
g
per serving
468.5 g total
Fat
25.7
g
per serving
308.2 g total
Protein
4.6
g
per serving
54.8 g total
Cook Time
25
minutes
Serves
12
slices
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
225
g
Caster Sugar
plus extra for dusting
225
g
Self-Raising Flour
2
tsp
Baking Powder
CondimentsSauces
100
g
Strawberry Jam
or raspberry jam
Dairy
4
piece
Eggs
free-range
150
ml
Double Cream
whipped
OilsFats
225
g
Baking Spread
room temperature; or margarine or soft butter; plus extra for greasing
Method
1
Preheat the oven to 180°C.
2
Grease and line two 20cm sandwich tins with baking paper.
3
Add eggs, sugar, flour, baking powder, and baking spread into a large bowl.
4
Mix ingredients with an electric hand mixer until well combined and a soft dropping consistency is reached.
5
Divide the mixture evenly between the two tins and smooth the surfaces with a spatula.
6
Bake on the middle shelf for 25 minutes without opening the door.
7
Cool cakes in tins for five minutes before transferring to a wire rack.
8
Allow the cakes to cool completely.
9
Spread jam and optional whipped cream onto the bottom of one cake.
10
Place the second cake on top and sprinkle with caster sugar.