Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Put large spoonfuls of both cake mixtures in the tin, then swirl the two together with a skewer to create a marbled effect. Heat the oven to 160C/325F/gas 3. To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat. Grease a 30cm x 23cm baking tin and line it with nonstick baking paper. Sandwich the cakes together with the whipped cream, then spread the icing over the top of the cake. To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Bake for 25-30 minutes, until the cakes are well-risen and have shrunk slightly from the sides of the tin. Turn out and set aside to cool on a wire rack. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream). Arrange the mango and the passion fruit over the top of the cheesecake before serving. When cold, take out of the tin and leave to chill in the fridge. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Order your copy from books.telegraph.co.uk. Turn up the heat and boil for about three minutes, stirring all the time. Sprinkle over the caster sugar. Slice the cake in half horizontally and sandwich together with half of the icing. Preheat the oven to 160C/140C fan/Gas 3. Grease and line two 20cm/8in sandwich tins. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! Set aside to cool in the tin, then cut into 16 pieces and serve. Melt the butter in a pan over a gentle heat. Mix well. Grease two 20cm round sandwich tins and line the bases with nonstick baking paper. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. They should spring back when lightly pressed with a fingertip. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake for 30-35 minutes, until well-risen and the top of the sponge springs back when lightly pressed with a finger. A little icing and a drizzle of white chocolate finishes this cake off perfectly. 225g baking spread, straight from the fridge225g caster sugar 275g self-raising flour1 level tsp baking powder4 large eggs4 tbsp milk1 tsp vanilla extract 25g cocoa powder. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Measure all the ingredients for the cake into a large mixing bowl and beat with an electric mixer until well blended and smooth. Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Sprinkle with chocolate shards, if you like, and leave to set. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended. We rely on advertising to help fund our award-winning journalism. A classic marble cake will always be a welcome feature at afternoon tea. Heat the oven to 180C/350F/gas 4. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g … If necessary, leave the icing on one side, stirring occasionally, to thicken. If you want to, you can spread over whipped cream too. by Mary Berry. Take off the heat and set aside to cool. Beat together using an electric mixer until light and fluffy. 225g baking spread, straight from the fridge225g caster sugar 275g self-raising flour4 large eggs1 level tsp baking powder2 level tbsp lemon curd Finely grated zest of ½ large lemon Finely grated zest of ½ large lime, For the icing300g icing sugar, sifted3-4 tbsp lemon and lime juice. Heat the oven to 180C/350F/gas 4. Read about our approach to external linking. Lightly grease a 900g loaf tin. Take off the heat and beat in the evaporated milk and icing sugar until the mixture is thick. Available for everyone, funded by readers.

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