Ingredients
- For The Large All-In-One Victoria Sandwich:
- 225 g (8 oz) softened butter
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 2 level tsp baking powder
- 2 x 20cm (8in) greased and lined sandwich tins
- Or For An 18 Cm (7 In) Victoria Sandwich:
- 3 large eggs
- 175g (6oz) of softened butter
- 175g (6oz) of caster sugar
- 175g (6 oz) of self-raising flour
- 1½ teaspoons of baking powder.
- 2 x 18 cm (7 in) greased and lined sandwich tins
- Or For A 15 Cm (6 In) Victoria Sandwich (See Cooking Time):
- 2 large eggs
- 100 g (4 oz) of softened butter
- 100 g (4 oz) of caster sugar,
- 100 g (4 oz) of self-raising flour
- 1tsp of baking powder.
- 2 x 15cm (6 in) greased and lined sandwich
- For The Filling And Topping:
- 4tbsp strawberry or raspberry jam
- A little caster sugar, for sprinkling
To serve
- good-quality strawberry or raspberry jam
- whipped double cream (optional)
Method
Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
Top tip for making Mary Berry’s Victoria sandwich
The all-in-onemethod takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake won’t keep as long.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
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