Adapted from mary berry’s recipe. Place some baking paper on a work surface and sprinkle with caster sugar, before upending the sponge from the tin and peeling off the baking paper.
Spread with jam and add any other fillings and score the sponge lightly 2.5cm from one end.
Sponge cake recipe mary berry. I tend to use my usual oven environment for cakes since i see when i make use of a buff oven it tends to bake the cakes quicker on the outside so that you can get this hard. Grease and line two 8 inch cake tins. Lemon curd (about 3 tbsp.) finely grated lemon zest of half a lemon;
To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Neaten the edges and leave to cool. Beat in the dissolved coffee and divide into four.
Lemon zest twists (optional) powdered sugar (optional) instructions. Instead, she takes a shortcut to cut the preparation time down. Interestingly, mary berry once revealed that she no longer follows a traditional recipe when making a classic victoria sponge cake.