Mary Berry’s Victoria Sandwich is a classic British cake, beloved for its simplicity, lightness, and rich, buttery flavor. Named after Queen Victoria, it’s said that the monarch enjoyed a slice of this delicate sponge cake with her afternoon tea, a tradition that still holds in many British households today. In Mary Berry’s version of the Victoria Sandwich, two layers of fluffy sponge are filled with a generous spread of strawberry jam and a smooth layer of whipped cream or buttercream, depending on personal preference.
The cake’s beauty lies in its simplicity. Its delicate texture, achieved through careful attention to mixing and baking, makes it a perfect accompaniment to tea or as a dessert for any occasion. Though the recipe has evolved over time, Mary Berry’s version stands out for its attention to detail and balance of flavors, making it one of the quintessential recipes in her repertoire.
This cake has become synonymous with British baking, embodying the spirit of traditional British home-baking with a modern twist. When Mary Berry bakes this cake, she does so with an emphasis on achieving the perfect sponge-a feat that many bakers, both amateur and professional, strive to replicate. It’s light but substantial, moist yet airy, and above all, it’s a nostalgic reminder of homemade baking at its best.
Mary Berry’s Victoria Sandwich Recipe
Ingredients Needed
To make Mary Berry’s Victoria Sandwich, you’ll need a select list of ingredients, each playing a vital role in ensuring the sponge is light, fluffy, and flavorful. Here’s what you’ll need:
For The Sponge Cake
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Butter (softened) – 225g
Butter is the main fat in this cake, helping to create the soft, airy texture and rich flavor.
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Caster Sugar – 225g
The fine granules of caster sugar dissolve quickly into the batter, ensuring a smooth texture. This sweetness is balanced by the sharp jam and cream filling.
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Self-Raising Flour – 225g
Self-raising flour contains added baking powder, which helps the cake rise during baking. It’s crucial for creating a light, airy sponge.
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Eggs – 4 large
Eggs bind the ingredients together and contribute to the rise of the sponge. Make sure the eggs are at room temperature for even mixing.
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Baking Powder – 1 tsp
While self-raising flour contains some, Mary Berry adds a little extra to ensure a perfect rise.
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Vanilla Extract – 1 tsp
For a subtle, fragrant flavor that enhances the richness of the cake.
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Milk – 1-2 tbsp (optional)
To loosen the batter if it’s too thick, milk helps in achieving a smooth, pourable consistency.
For The Filling
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Strawberry Jam (or your preferred jam) – 4-6 tbsp
Strawberry jam is the classic choice, but other fruit jams like raspberry or apricot can also be used.
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Whipped Cream or Buttercream – 200ml or 200g
The creaminess of the filling is key. Whipped cream adds a light, airy texture, while buttercream offers a richer, more stable filling.
For Decoration
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Icing Sugar – For dusting
A light dusting of icing sugar adds a final elegant touch and balances the flavors.
Equipment Needed
Making Mary Berry’s Victoria Sandwich requires only a handful of kitchen tools that will help you achieve the perfect bake. Here’s what you’ll need:
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Two 20cm Round Cake Tins
These will help shape the layers of the sponge. Line them with parchment paper for easy removal of the cakes once they’ve cooled.
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Electric Mixer (Handheld or Stand Mixer)
While you can mix the ingredients by hand, using an electric mixer will speed up the process and ensure the butter and sugar are properly creamed, which is essential for a light and fluffy sponge.
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Spatula
A rubber spatula is perfect for folding in the flour and scraping down the sides of the bowl.
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Wire Rack
Once the cakes have finished baking, you’ll need a wire rack to cool them. This ensures even airflow around the cakes, preventing them from becoming soggy.
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Sieve
Sifting the flour and icing sugar ensures a smooth, lump-free batter and a light, fluffy texture.
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Palette Knife
A palette knife will help you spread the jam and cream evenly between the layers, creating a neat and tidy filling.
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Sifter or Small Fine Mesh Sieve
To dust the icing sugar over the cake at the end, you’ll need a fine sieve for that light, even sprinkle.
Instructions To Make Mary Berry’s Victoria Sandwich
Now, let’s get down to the process of making this scrumptious cake:
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Preheat the Oven:
Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Grease and line your two 20cm round cake tins with parchment paper.
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Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This can take about 5 minutes using an electric mixer.
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Add the Eggs and Vanilla:
Crack the eggs into a separate bowl and beat lightly. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Add the vanilla extract and mix until combined.
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Sift the Dry Ingredients:
Sift the self-raising flour and baking powder together, then fold them gently into the wet ingredients using a spatula. Be careful not to overwork the batter-fold until just combined.
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Add the Milk (Optional):
If the batter feels too thick, add a tablespoon or two of milk to loosen it slightly. The consistency should be soft but not runny.
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Bake the Cake:
Divide the batter equally between the two prepared cake tins, smoothing the tops with a spatula. Place the tins in the oven and bake for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
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Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the Filling:
While the cakes are cooling, whip the cream (or prepare buttercream) until soft peaks form. If you’re using buttercream, beat the butter and icing sugar together until smooth, adding a bit of milk if necessary.
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Assemble the Cake:
Once the cakes are fully cooled, spread a layer of strawberry jam onto one of the cakes. Then, gently spread the whipped cream or buttercream over the jam.
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Finish the Cake:
Place the second cake on top, gently pressing down. Dust the top with icing sugar for a finishing touch.
Tips And Tricks
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Room Temperature Ingredients:
Always use room-temperature butter, eggs, and milk to ensure a smoother batter and better rise.
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Do Not Overmix:
When folding in the flour, do it gently to avoid deflating the batter. Overmixing can lead to a dense, heavy cake.
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Even Layering:
If you want perfectly even layers, use a kitchen scale to weigh the batter equally between the cake tins. This ensures both layers rise uniformly.
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Sift the Flour:
Sifting the flour and baking powder together helps remove any lumps and ensures an even distribution of the leavening agents.
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Cool Completely Before Assembling:
Allow the cakes to cool completely before assembling. If they’re still warm, the jam and cream might melt, making the layers soggy.
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Customizing the Filling:
While the classic filling is strawberry jam and whipped cream, you can experiment with different fruit jams or even add fresh fruit like raspberries or blackberries to enhance the flavor.
Mary Berry’s Victoria Sandwich is the epitome of simple British baking at its finest. With its light sponge, fruity jam, and creamy filling, it remains a timeless favorite in both traditional and modern kitchens. Whether you’re a beginner or an experienced baker, this cake offers a delightful challenge that’s as rewarding as it is delicious. Perfect for afternoon tea, birthdays, or simply as a treat with a cup of tea, this cake embodies the essence of home-baked goodness. With these detailed steps, tips, and tricks, you’ll soon be making a perfect Victoria Sandwich that would make even Queen Victoria proud!
Easy Recipe Variations For Mary Berry’s Victoria Sandwich
Mary Berry’s Victoria Sandwich is a classic British treat, beloved for its light, fluffy sponge and simple yet rich flavor. While the traditional version with jam and cream is a timeless favorite, you can elevate and customize it in numerous ways to suit your taste. Here are a few creative and easy variations to consider:
1. Fruit Infused Victoria Sandwich
If you love the combination of fruit and cake, why not infuse the sponge itself with some fruity goodness? You can incorporate zest from lemons, oranges, or even limes into the batter. For a tropical twist, you could try adding coconut, pineapple, or passion fruit to the filling. A light, zesty lemon curd in place of jam adds a refreshing, citrusy punch to balance out the sweetness of the cake.
2. Chocolate Victoria Sandwich
For a chocoholic’s dream, you can make a decadent chocolate version of the Victoria Sandwich. Add cocoa powder to the cake batter to create a rich chocolate sponge. Pair it with a layer of chocolate ganache, Nutella, or a thick chocolate buttercream for an indulgent treat. To give it an extra twist, top with chocolate shavings or sprinkles for a little extra texture and flair.
3. Nuts And Spices Twist
Adding a bit of spice or a crunchy element can bring your Victoria Sandwich to new heights. A teaspoon of ground cinnamon or mixed spice in the batter creates a comforting warmth. Alternatively, you could incorporate ground almonds into the sponge for added richness and flavor. If you want a more crunchy bite, try adding chopped hazelnuts or walnuts to the filling along with the jam or cream.
4. Flavored Cream Filling
While the traditional Victoria Sandwich often uses simple whipped cream, you can elevate this by adding different flavors to the cream filling. Consider infusing your whipped cream with vanilla, orange zest, or even a few spoonfuls of your favorite liqueur like Baileys or Grand Marnier. For a floral note, try folding in a little rosewater or lavender for an elegant and aromatic filling.
5. Berry-Filled Victoria Sandwich
For a more seasonal take, try swapping out the standard strawberry jam for a fresh berry compote made from raspberries, blueberries, or blackberries. You can create a vibrant, tangy filling by simmering the berries with a little sugar and lemon juice, then letting it cool before spreading it between the layers. This makes for a more fruit-forward version, perfect for summer tea parties.
6. Vegan Or Dairy-Free Victoria Sandwich
For those with dietary restrictions, you can make a plant-based or dairy-free version of the Victoria Sandwich. Simply substitute the butter with a plant-based alternative (like coconut oil or a dairy-free margarine), use a dairy-free cream for the filling (like coconut whipped cream or almond cream), and swap the eggs for flaxseed or chia egg replacements. With a bit of creativity, you’ll have a beautiful, indulgent cake that everyone can enjoy.
These variations are easy to execute without straying too far from the classic form of the Victoria Sandwich. The key is to experiment and have fun with the flavors, making it your own while retaining the cake’s essential lightness and elegance.
Storing Leftovers
Storing any leftover Mary Berry Victoria Sandwich should be done with care to ensure the cake stays fresh and moist for as long as possible. Since the Victoria Sandwich has a delicate sponge and often contains whipped cream or jam, proper storage is crucial.
1. Room Temperature Storage
If you plan on finishing the cake within a couple of days, it’s best to store the Victoria Sandwich at room temperature. Place the cake in an airtight container to prevent it from drying out. Keep it away from direct sunlight or heat sources. The jam or cream filling should keep it moist, but it’s always best to check the cake’s freshness by feeling the sponge or tasting a small piece. If you notice any moisture from the cream leaking, it’s time to refrigerate.
2. Refrigeration For Freshness
If your Victoria Sandwich contains whipped cream or any dairy-based filling, it should be stored in the fridge to prevent the cream from spoiling. Cover the cake tightly with plastic wrap or store it in an airtight container. You can also place a piece of wax paper between the layers if you’re concerned about the filling seeping into the sponge. It will keep in the fridge for about 2-3 days, but you should always check that the cream hasn’t started to separate.
3. Freezing Victoria Sandwich
If you’ve made a large batch and need to store leftovers for a longer period, freezing your Victoria Sandwich is an option. To freeze, first wrap the individual slices or the whole cake tightly in plastic wrap and then place them in a freezer bag or airtight container. This helps protect the texture of the sponge and prevents freezer burn. The cake can be stored in the freezer for up to three months.
When you’re ready to eat it, remove the cake from the freezer and allow it to thaw at room temperature for a couple of hours. Note that if the cake was filled with cream, it may not have the same texture once frozen, so you might want to add fresh cream or jam when serving.
What To Eat With Mary Berry’s Victoria Sandwich?
A Victoria Sandwich is a lovely standalone treat, but it pairs wonderfully with other foods and drinks, making it ideal for tea parties, afternoon gatherings, or dessert platters. Here are some ideas to elevate your Victoria Sandwich experience:
1. Tea Pairings
The quintessential pairing for a Victoria Sandwich is, of course, a cup of tea. A classic English Breakfast or Earl Grey provides a robust contrast to the light sweetness of the cake. The floral notes in an Earl Grey complement the sponge’s richness, while the tannins in English Breakfast balance the creaminess. If you prefer something lighter, try a green tea or a mild herbal option, like chamomile or mint, for a refreshing pairing.
2. Fresh Berries And Cream
To make your cake feel even more decadent, serve it with a side of fresh berries like raspberries, strawberries, or blueberries. The tangy berries cut through the richness of the cake, while the cream adds extra indulgence. You could even whip up a quick berry compote to serve alongside for an added burst of flavor.
3. Ice Cream Or Sorbet
For a more indulgent dessert, serve slices of Victoria Sandwich with a scoop of vanilla ice cream or fruit sorbet. The cold, creamy texture of the ice cream contrasts wonderfully with the softness of the cake. If you opt for sorbet, a tangy lemon or raspberry sorbet can add a refreshing zing that complements the cake’s sweetness.
4. Custard Or Cream Anglaise
If you’re looking to make your dessert more extravagant, custard or a velvety cream anglaise is the way to go. The rich, creamy sauce can be poured over the Victoria Sandwich or served alongside in small bowls for dipping. Its smooth texture pairs beautifully with the airy sponge.
5. Sparkling Wine Or Prosecco
For a celebratory occasion or a sophisticated afternoon tea, a glass of sparkling wine or Prosecco pairs wonderfully with the Victoria Sandwich. The bubbles and slight acidity of the wine enhance the cake’s sweetness without overpowering it, creating a balanced and elegant experience.
Conclusion
Mary Berry’s Victoria Sandwich is more than just a cake; it’s a symbol of British culinary tradition, simple elegance, and timeless flavor. Whether you stick to the classic version or experiment with variations, this cake remains a versatile and delicious option for any occasion. Its easy adaptability makes it perfect for home bakers looking to try their hand at something familiar, yet with the freedom to personalize it.
Storing leftovers is a breeze if you follow a few simple steps, ensuring your cake stays moist and fresh. And with a bit of creativity, you can pair your Victoria Sandwich with a variety of delightful accompaniments, from a traditional cup of tea to a refreshing scoop of sorbet. No matter how you choose to enjoy it, Mary Berry’s Victoria Sandwich will always be a crowd-pleaser, exuding warmth, comfort, and joy with every slice.
FAQs
What Are The Key Ingredients For Mary Berry’s Victoria Sandwich?
Mary Berry’s Victoria Sandwich requires basic yet high-quality ingredients. The key ingredients include 200g (7oz) of caster sugar, 200g (7oz) of unsalted butter, 200g (7oz) of self-raising flour, 4 large eggs, and 1 tsp of vanilla extract. Additionally, you’ll need raspberry or strawberry jam and double cream for the filling. It’s essential to use self-raising flour to ensure a light, fluffy texture.
How Do You Achieve A Light And Fluffy Texture With Mary Berry’s Victoria Sandwich?
To achieve a light and fluffy Victoria Sandwich, it’s important to cream the butter and sugar together until pale and fluffy. This incorporates air into the mixture, which helps the sponge rise. Additionally, be careful not to overmix once the eggs and flour are added, as this can make the cake dense. Ensuring your baking soda or baking powder is fresh is also key to a light crumb.
Can I Substitute The Jam In Mary Berry’s Victoria Sandwich With Something Else?
Yes, you can substitute the jam with a variety of fillings depending on your preference. Mary Berry traditionally uses raspberry or strawberry jam, but you could opt for apricot jam, lemon curd, or even a whipped chocolate ganache for a twist. If you prefer a less sugary option, you can try using a fruit compote or fresh berries combined with a light cream cheese spread.
