Mary Berry

Mary Berry

Trained at Le Cordon Bleu in Paris, Mary spent decades writing reliable, elegant baking books before finding fresh fame as a judge on The Great British Bake Off. Her warm authority, her measured praise and her famous raised eyebrow made her the nation's favourite baker, and her recipes remain the benchmark for home cooks.

Legacy

Made baking the nation's favourite televised pastime; her recipes are a trusted standard in British kitchens.

Classic Victoria Sandwich

A light, golden sponge layered with raspberry jam and whipped cream.

Ingredients

225g softened Butter
225g caster Sugar
4 large Eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
4 tbsp raspberry jam
150ml double cream, whipped, and icing sugar to dust

Method

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
Beat the butter, sugar, eggs, flour, baking powder and milk together until smooth and just dropping off the spoon.
Divide between the tins, level the tops and bake for 25 minutes until golden and springy.
Turn out onto a wire rack and cool completely.
Spread one sponge with jam and cream, top with the other and dust with icing sugar.

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