mary berry chocolate victoria sponge
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INTRODUCTION & HISTORY
The Victoria sponge cake (a.k.a. Victoria sandwich) was popular with both adults and children during Victorian high tea. Made with equal parts eggs, flour, sugar, and fat, plus baking powder, the Victoria sponge is basically made the same way as pound cake. And while the original Victoria sponge, as Queen Victoria would have it, only consists of two cake layers with a strawberry or raspberry jam center, most modern recipe variations also add a spread of buttercream. Also, other than a dusting of caster sugar, the cake has no other decorations or icings. However, the cake has spread worldwide, and over the years, variations have developed, mainly regarding the filling. Some of those variations call for such fillings as lemon curd, cream and strawberries, apricot jam, whipped cream, and other flavored creams. Additionally, lemon and orange zest and/or juice are used to flavor the sponge.
MARY BERRY VICTORIA SPONGE
Mary Berry’s Victoria Sponge is the easiest sponge cake you will ever bake!Sandwich with jam and buttercream to create the perfect teatime treat.
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Channel Mary Berry and make the BEST Victoria cake using the easiest method EVER!! Her recipe for Victoria Sponge Cake with Buttercream makes a perfect fluffy vanilla sponge and it’s so quick your oven won’t even have time to preheat.
Victoria Sponge is the perfect cake for your Afternoon Tea spread, Mother’s Day or simply with a cup of tea. It is both incredibly simple AND something special – you can see why its popularity has endured for so long.
MAIN INGREDIENTS
COOKING TIPS
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Preparation
Leaving the cake mixture for too long will cause it to lose air, so all ingredients must be weighed and prepared beforehand. Sifting is crucial, as it aerates the flour, which aids in making a light and fluffy sponge cake. Using ingredients at room temperature is also essential. The butter should be slightly warmer than the other ingredients to be soft — too warm, and it will be oily, too cold, and … READ MORE -
Mixing Methods
The batter can be mixed in one of two ways — the traditional and the modern. The traditional method involves creaming superfine sugar with butter by hand until light and fluffy before adding the eggs. All the dry ingredients are added last. The modern approach typically uses an electric whisk or stand mixer and involves whisking all ingredients together in a large mixing bowl until creamy. This method … READ MORE -
Doneness
Once the cakes are baked, it’s essential to check their doneness. The sponges should be risen and golden. Apart from doing a toothpick test, it’s important to tap the sides and the middle of the cake with your fingers — the cake should spring back, leaving no dents behind. -
Filling
The authentic version of the Victoria sponge, which Queen Victoria ate back in the day, is known to have been filled with strawberry (or raspberry) jam alone. However, in оur time, the cake would often include buttercream too. But, no matter the choice, the filling should be added after the sponges have cooled completely. -
Decoration
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mary berry chocolate victoria sponge The traditional Victoria sponge cake has no icing or elaborate decorations. The cake is served topped only with a dusting of caster (superfine) sugar. Regular sugar can be used instead of caster sugar, but nowadays, most recipes opt for icing sugar.
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Variations
While strawberry (or raspberry) jam and buttercream are the classic fillings for this famous sponge cake, it’s not uncommon for other fillings to be used. Fresh cream and strawberries, apricot jam, lemon curd, and other flavored creams are just some examples. Also, the recipe for the sponge cake can be used to make a wide variety of treats like cupcakes, cake rolls, puddings, and even chocolate cakes….
ALL-IN-ONE SPONGE CAKE
Most sponge cake recipes require you to beat the butter and sugar together first before adding the other ingredients.
With the all-in-one method you simply measure all the ingredients together in a large bowl and then beat them together to make the batter.
It literally takes five minutes and the recipe is foolproof provided you use baking spread (such as Stork) and room temperature eggs.
There’s no danger of overbeating the batter and ending up with a dense cake and no fear of the batter curdling. Truly the best recipe for newbie bakers!
WHY THIS RECIPE WORKS
- SUPER EASY – even a child can make this easy Victoria sponge!
- JUST SIX INGREDIENTS – self raising flour, sugar, baking powder, eggs, butter and vanilla.
- SUPERB RESULTS – A fluffy sponge with tender buttery crumb that tastes amazing sandwiched with freshly whipped cream or buttercream and jam.
HOW TO MAKE MARY BERRY’S VICTORIA SPONGE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
In order for this one bowl recipe to work can use Stork (straight from the fridge) or room temperature unsalted butter. The eggs should be room temperature as well so that the ingredients blend well together.
Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine. Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
Divide the batter between the prepared cake pans and bake until golden. Cool on a wire rack before adding any frosting.
Make the vanilla buttercream. Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
If you like you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.
RECIPE TIPS
- Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.
- Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that will cause your cake to taste greasy.
- An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.
- If you can’t find self raising flour then use plain flour and add 2 1/2 tsp of baking powder.
- The cake layers can be made up to a day in advance. Wrap them well once they have cooled down and store in an airtight container.
- Baking the cake at a slightly lower temperature ensure it rises evenly and doesn’t need leveling before sandwiching the layers together.
- I have provided the measurements in both grams and cups. Using a digital scale and measuring spoons is my preferred method as it is more accurate.
HOW TO STORE VICTORIA SPONGE CAKE
Store this cake in an airtight container for up to three days at room temperature. Storing the cake in the fridge will make it go stale.If you have used whipped cream instead of buttercream to sandwich the cake then you must serve it all at once or keep it in the fridge.
CAN YOU FREEZE VICTORIA SPONGE?
You can freeze the sponge layers without the frosting. Wrap well with clingfilm and foil and freeze for up to three months. Let the cake thaw overnight in the fridge and bring to room temperature before frosting and eating.
How Do You Make A Chocolate Sponge Moist?
If you’re cooking with chocolate, which is notorious for drying out a bake, you can really benefit from adding extra wet ingredients like yoghurt or sour cream.
What Makes A Cake Light And Fluffy?
By creaming, you simply beat butter with sugar until it is light and fluffy, trapping tiny bubbles of air. As the air bubbles expand and the CO2 released by raising agents increases, the cake will rise.
What Is The Secret To Super Moist Cake?
If you mix butter into flour before adding any kind of wet ingredients, you will reduce the chances of gluten forming. Butter is added to the flour, which causes it to become coated in fat. You can make a super moist cake by using this tip.
How Do I Make A Cake More Moist?
- Instead of milk, use buttermilk.
- You can also add vegetable oil to your cooking.
- You can use Instant Clearjel or Instant Pudding Mix to make your pudding.
- Make sure you use the right recipe.
- Make sure you don’t overbake.
- Instead of baking in individual cake pans, bake in sheet pans…
- Simple syrups or glazes are the best options.
