Mary's perfect Victoria sponge recipe with buttercream is yours. For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle.

First, preheat the oven to 180c/160c Fan/350f/ Gas 4. Grease the tins before starting the cake batter—this will ensure the sponges don't stick.

4. Bake for about 20 mins until golden and the cake springs back when pressed. 5. Turn onto a cooling rack and leave to cool completely. 6. To make the filling, beat the 100g softened butter until ...

Evenly distribute the cake mixture between the two tins and level the tops with a spatula. Pop them in the preheated oven for roughly 20-25 minutes.

A Victoria sponge is always un-iced, served with just a dusting of icing sugar, neat but never prim. As for the filling, ... Victoria Sandwich recipe. 6oz/170g caster sugar. 6oz/170g soft butter.

Mary Berry's "all in one" Victoria Sponge cake recipe is so simple, and it's not hard to see why it's so popular with home bakers. It's super easy to make.

However, the sponge cake can be traced roughly all the way back to the 15th Century and was originally closer to a biscuit than an actual cake.

Beat 3 of the egg whites along with the cream of tartar to soft peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Quickly fold the beaten egg whites into the beaten egg yolks.

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x ...