Mary Berry's 'fabulous' Victoria sponge recipe that is one of her 'favourites'

dailyrecord.co.uk:

Mary Berry has described this Victoria sponge cake as one of her "favourites" to bake, as she reminisced on her love of baking.The baking genius said: "For my first job for the Electricity Board, I would visit people in their homes and teach them how to use their ovens by cooking this fabulous cake."The all-in-one method makes it one of the simplest cakes to make.

I feel it is the most healing of cakes to make, too."You need to remember to keep your measurements accurate and correct in this recipe, or else it won't work out right, reports the Express.Read on below to find out how to make this perfect cake.For the sponge:For the filling and topping:Begin by preheating the oven to 180C, and lightly grease two loose-bottomed sandwich tins, then line them with non-stick baking paper.Measure the sponge ingredients into a large bowl, and beat this for around two minutes until smooth and light in colour.Divide the mixture evenly between two tins, and bake in the oven for around 25 minutes.

The tops of the cakes should spring back when pressed lightly with a finger.Leave the cakes to cool, and then remove them from the tins by running a palette knife around the edge of the tins to free the sides.Peel off the paper and leave to cool completely on a wire rack.Spread one of the cake slices with jam, and put the other cake downwards on a serving plate.

Spread this cake carefully with the whipped cream. Sit the other cake on top - jam side touching the cream.Sprinkle with sugar and cut into slices to serve.Get the latest news sent straight to your messages by joining our WhatsApp community today.You'll receive daily updates on breaking news as well as the top headlines across Scotland.No one will be able to see who is signed up and