Food + Drink Mum

Top St. George’s Day Recipe

Top St. George’s Day Recipe

You can’t get much more traditional than this Victoria Sandwich from national treasure, Mary Berry, so what better choice to bake for St. George’s Day, England’s national day? Not only is it a baking classic, it’s also a tasty tea-time treat.


• 4 free-range eggs
• 225g/8oz caster sugar, plus a little extra for dusting the finished cake
• 225g/8oz self-raising flour
• 2 tea spoons of baking powder
• 225g/8oz margarine or soft butter at room temperature, plus a little extra to grease the tins

Ingredients to serve:

• good-quality strawberry or raspberry jam
• whipped double cream (optional)


1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line two x 20cm/8in sandwich tins. Using a piece of baking or silicone paper, rub a little margarine or butter around the inside of the tins to lightly coat the sides and base. Line the bottom of the tins with a circle of baking or silicone paper (draw round the base of the tin onto the paper and cut out).

3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and margarine or butter.

4. Mix everything together until well combined. You can either use an electric hand mixer or a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix! As soon as everything is blended, stop. The finished mixture should be of a soft ‘dropping’ consistency – i.e. fall off a spoon easily.

5. Divide the mixture evenly between the tins (this doesn’t need to be exact). Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes, look through the door to check them.

7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

8. So that you don’t end up with a wire rack mark on the top, put a plate over the tin, then put your hand onto the plate and turn the tin upside-down. The cake should come out onto your hand and the plate, then you can turn it onto the wire rack.

9. Set aside to cool completely.

10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread it with whipped cream too.

11. Put the second cake on top, top-side up, then sprinkle over the caster sugar.

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