baking

Mary Berry's Sponge Cake Recipe

January 06, 2020

Greetings Friends, I hope this finds you well as we move into the month of January. I am waving goodbye to December and embracing 2020 with vim and vigor. I am currently bundling up in layers, donning gloves and taking long vigorous walks while plotting, planning and dreaming of my future gardens, embracing homemaking and delving into new and beautiful dessert recipes for Spring. Today I am sharing the recipe of  Mary Berry’s Sponge Cake.

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I adore Mary Berry and The British Bake Off, this show entertains and motivates me every single evening!
I believe that Mary Berry ranks right up there with the The Pioneer Woman,  Paula DeenJulia Child and Martha Stewart. These ladies are icons in the world of homemaking, baking and cooking with their fabulous recipes, quick wit, larger than life personalities and charm. 

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I recently made Mary Berry's Victoria Sponge Cake  and it was a huge success with the hubby.  I think this cake and this Pink, Gold and White Table-scape or How To Dress Up Your Valentine Table could provide you with some Valentine inspiration.

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Today I am going to toss in a few interesting and motivating facts on Mary Berry. 

There is much more to Mary than a good Sponge! 
  
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"Mary contracted polio at the tender age of 13. Can you imagine having polio? This resulted in her having a twisted spine and a weaker left hand. Mary had to spend several months convalescing in the hospital. But this did not stop Mary.  Having polio toughened her up as a human being."


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"Mary Berry began her career working at the Bath electricity board showroom where she conducted home visits and showed new customers how to use their electric oven."


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"Her first cookbook wasThe Hamlyn All Color Cookbook was published in 1970. She has published over 75 cookery books in her life so far. She became a food editor of the ‘Housewife’ magazine in 1966. Later, she served in the same post for the ‘Ideal Home’ "
-Biographical source-


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Parties, cakes, and celebrations have always been a big part of our family life. I believe it was my talented Mom and her love of homemaking that continues to inspire my daughters and myself to create inviting homes, good food and good vibes. Mom also sparked the joy of baking in all of us. Just take a peek at this darling Birthday Party and cake over at Crafty Texas Girls. ( My daughter.) Or Marjorie's Apple Cake Recipe. 

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Mary Berry's Victoria Sponge Cake

Yield: 12
Author:
prep time: 30 Mcook time: 25 Mtotal time: 55 M
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.

ingredients:

For The Sponge Cake Batter
  • 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 Raspberry or Strawberry Jan
  • Whipped Double Cream (optional)
  • ************************************************************************ Frosting: Make your favorite Buttercream recipe.

instructions:

How to cook Mary Berry's Victoria Sponge Cake

Preparing The Sponge Cake Batter and Baking The Sponge Cake
  1. Oven Temperature 350 degrees on Convection Bake
  2. Preheat the oven to 350 degrees. Grease and line three 8 inch cake tins. Spray cake pans with Baker's Joy or rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper/parchment paper.
  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  4. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  5. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
  6. 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.

NOTES:

I was unable to find Superfine Sugar/Caster Sugar at the market. So I made my own. For every 1 cup of Caster Sugar the recipes calls for, add 1 cup + 2 teaspoons granulated sugar to a clean coffee or spice grinder, food processor or blender. Blend until sugar is superfine, but not to the point of powder. ****************************************************************************************************************** High Altitude notes: Add 1/2 cup liquid to the recipe, 1/3 cup flour, extra 1/2 teaspoon baking powder. *************************************************************************************************************** To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.
Sat. Fat (grams)
19
Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
Created using The Recipes Generator


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Happy Baking and Homemaking!
Jemma







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Comments

  1. Thanks for sharing this, Jemma, and also for the fun facts on one of my favorites, Mary Berry. I might have to give this cake a try!

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  2. I found this interesting, first time hearing of Mary Berry and what a great overview. You got my attention and I may have to look up more. I use to really enjoy baking was something I did with the kids every holiday season... Now I guess I've taken that enjoyment and placed it towards other things because I seem to find my dreams take me outdoors. Enjoyed this - thank you!
    Hugs, Carole

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  3. I must tell my daughter-in-law about this post! She introduced me to Mary Berry at Christmas. I love Victoria Sponge Cake! Blog friend Poppy makes a lovely one too. I imagine it to be like an angel food cake in that it is supposedly a simple cake but very few can turn out an excellent one. Oh, for spring strawberries to put on them.

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  4. This sounds absolutely delicious, Jemma - pinning to try in the future!!!

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  5. This sounds so delicious! I adore Mary Berry too. I did some reading up on her but didn’t come across the part of her having polio. She certainly has earned a lot of respect!

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  6. Good morning dearest Jemma! I am so glad I took a good look at my spam folder in my emails because for the first time, your post ended up in that spot! I always get it straight to my inbox but this time, I don't know what happened! It's so interesting to learn more about the wonderful Mary Berry. We adore her and we have watched all the reruns over and over again with her, Sue and Mel. I had thought she may have had a bad case of arthritis in that hand but how impressive of a career and life, to battle such a disease and become so successful with the talent of those hands. God bless your year sweet friend and keep GOING!

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  7. OK...I think I am the only person who has never heard of Mary Berry! But now, I'm checking her cookbooks out! Thanks for sharing her recipe and a bit of her background.

    Hugs...Lynn

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  8. I saw your IG post about the Mary Berry Sponge Cake, and it looked soo delicious! It would be so delicious in the spring with fresh strawberries from the garden! I enjoyed your history on Mary Berry as well. It's always fun to find new and fun things to try in January while we await spring time :) Blessings to you sweet friend!

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  9. This berry sponge cake looks amazing, Jemma. And your pictures make it look even more delicious. I love raspberries, and they are so expensive at the stores. I remember picking raspberries and blackberries on the bushes growing up. I noticed the pretty carnations to go along with your fabulous cake. You mentioned The Pioneer Woman as well, and I just love to watch her episodes and all the goodies she makes. I'm not familiar with Mary Berry though. Will have to keep my eye out. Thanks for the recipe, Jemma. It looks scrumptious.

    ~Sheri

    ps.....I'm sorry to hear your husband is having health issues. Colorado is beautiful, but I know how cold it gets. When my best friend lived there, she always had to journey to Palm Springs cause the Winters were so cold and she longed for warm weather.

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