Mary Berry Victoria Sponge Traybake Recipe
Do you love classic British cakes? The Mary Berry Victoria Sponge Traybake Recipe is perfect. It is light, fluffy, and so easy.
Equipment
- Large Mixing Bowl
- Electric hand mixer or stand mixer
- 12x9 inch traybake tin
- Baking parchment paper
- Wire cooling rack
- SpatulaÂ
- Bread knife for slicing
- Measuring cups and spoons
Ingredients
- 225 g softened butter
- 225 g caster sugar
- 275 g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
- 150 g softened butter
- 300 g icing sugar sifted
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- 4-5 tbsp raspberry jam
Instructions
- Preheat your oven to 180°C (160°C fan).
- Grease your traybake tin well.
- Line the base with parchment paper.
- Put all sponge ingredients in a bowl.
- Beat with an electric mixer for 2 minutes.
- The batter should be smooth and pale.
- Pour the batter into your tin.
- Use a spatula to spread it evenly.
- Make sure it reaches all corners.
- Bake for 35 to 40 minutes.
- The cake is done when golden.
- It should spring back when pressed gently.
- Let the cake cool in the tin.
- Then move it to a wire rack.
- It must be fully cool before filling.
- Beat the softened butter until creamy.
- Add icing sugar slowly.
- Mix in milk and vanilla.
- Cut the cake in half horizontally.
- Spread jam on the bottom layer.
- Add buttercream on top of the jam.
- Place the top layer back on.
- Dust with icing sugar.
Notes
- Use room temperature ingredients.
- This helps everything mix well.
- Do not overmix the batter.
- Stop when it is just combined.
- Use a bread knife to slice the cake.
- It gives a clean cut.
- Make sure the cake is completely cool.
- Warm cake will melt the buttercream.
- Store in an airtight container.
- It stays fresh for 3 days.
- You can freeze the sponge for later.