How to Make Mary Berry’s Victoria Sandwich With Buttercream

I am obsessed with the Great British Bake Off! It inspired me to start this blog. I watch it all the time and I’ve always wanted to make Mary’s Victoria Sandwich with homemade raspberry jam. I would never alter a Mary Berry recipe, but I did make a small change to the method. I used cake bands in order to make the cakes as flat as possible. These bands make stacking and decorating much easier. I highly recommend for beginners like me.

The tools you’ll need for this cake are:

• Mixer
• Digital scale
• Two 8 inch cake tins

You can find Mary’s recipe here or just keep scrolling! Let’s get started!

• Sponge Ingredients
  • 4 large eggs
  • 225 g sugar
  • 225 g self raising flour
  • 1 tsp baking powder
  • 225 g unsalted butter (room temp) plus more for greasing tins
• Jam Ingredients
  • 200 g fresh raspberries
  • 250 g sugar
• Buttercream Ingredients
  • 100 g unsalted butter (room temp)
  • 200 g icing sugar, sifted
  • 2 tbsp milk

• Method
  • Preheat oven to 180C (350F)
  • Grease sides and line bottom of two 8 inch cake tins with parchment paper
  • Make 2 cake bands and place around tins (link is above)
  • Break eggs into a large mixing bowl and add flour, sugar, butter and baking powder
  • Mix until everything is incorporated
  • Divide mixture evenly between the tins and spread batter to the edge for a smooth finish
  • Bake for 25 minutes
  • Make jam while cakes are baking: Place raspberries in a saucepan over medium heat and mash. Add sugar, mix well and bring to a boil. Boil for 4 minutes, then remove from heat and pour into a bowl. Place in the fridge and allow to cool and set
  • Remove cakes from the oven and allow to cool for 10 minutes, before turning them out of the tins and placing on a wire rack to cool completely
  • Make the buttercream: Beat icing sugar, butter, and milk until smooth and fluffy
  • Spoon buttercream into a piping bag
  • To assemble, choose the least attractive sponge for the bottom layer
  • Spread with jam and pipe buttercream on top
  • Place other sponge over buttercream and decorate with fruit and a dusting of icing sugar
  • Serve!

There are quite a few steps, but overall this bake was fairly simple. The cake turned out beautiful in every way. The sponge is light and moist, the buttercream is fluffy, and the jam was delicious. As I expected, Mary’s recipe is perfect and I’ll be making this again in the future!

I am open to any suggestions as to what recipes to try next. I have a few up my sleeve but I’d love to hear from you! Until next time!