Mary Berry's Victoria sponge cake recipe

Name: Mary Berry's Victoria sponge cake recipe
Ingredients: 4 free-range eggs; 225g/8oz caster sugar, plus a little extra for dusting the finished cake; 225g/8oz self-raising flour; 2 tsp baking powder; 225g/8oz butter at room temperature, plus a little extra to grease the tins; good-quality strawberry or raspberry jam; whipped double cream (optional)

"Why would you trust anyone other than Mary Berry to make the perfect Victoria sponge cake? Light and fluffy and filled with jam, it's a British classic...."

INGREDIENTS

•

4 free-range eggs

•

225g/8oz caster sugar, plus a little extra for dusting the finished cake

•

225g/8oz self-raising flour

•

2 tsp baking powder

•

225g/8oz butter at room temperature, plus a little extra to grease the tins

•

good-quality strawberry or raspberry jam

•

whipped double cream (optional)

Go To Recipe

review

►