A simple ingredient change from baking legend Mary Berry has revolutionised the classic Victoria sponge cake, according to a home baker. The tip involves using cold baking spread straight from the fridge, rather than allowing it to soften at room temperature.
The baker, who prefers the all-in-one method for simplicity, was initially sceptical. However, after trying Berry's advice, the sponge turned out 'beautifully moist' and rose higher than usual. The trick has now become a staple in their baking routine.
To replicate the result, preheat the oven to 160°C Fan and butter two 20-cm sandwich tins. In a large bowl, combine eggs, sugar, flour, baking powder and cold baking spread. Mix gently with an electric hand whisk or wooden spoon until smooth, being careful not to overmix to avoid the cake sinking.
Divide the batter evenly between the tins and bake on the middle shelf for 30 minutes, checking after 20. The sponges are ready when golden brown and shrinking from the tin edges. Leave to rest in the tins for 10 minutes before cooling on a rack.
Once cooled, fill with whipped cream and raspberry jam, sandwich together, and dust with icing sugar. This method yields a perfect Victoria sponge every time, ideal for Mother's Day or any occasion.
