If you’re a fan of classic British bakes, then Mary Berry’s Coffee Victoria Sandwich is a must-try!
This recipe combines the rich, comforting flavors of coffee with the light, buttery goodness of a Victoria sponge, creating a perfect balance that’s hard to resist. It’s not just a treat for coffee lovers; the airy texture of the sponge and the smooth coffee buttercream are a match made in heaven. Whether you’re hosting a tea party or simply want to indulge in a delightful homemade cake, this Mary Berry recipe is sure to impress with its easy-to-follow instructions and crowd-pleasing results!
To make Mary Berry’s Coffee Victoria Sandwich, you’ll need a balance of simple ingredients, but with careful attention to flavor and texture. Here’s a breakdown of what you’ll need:
Butter: 200g (unsalted)
Softened butter is the key to creating a light and fluffy cake. This will help in the creaming process and ensure a smooth, well-aerated batter.
Caster Sugar: 200g
Caster sugar dissolves more easily into the butter than regular sugar, helping to achieve that fine crumb texture in the cake.
Self-Raising Flour: 200g
Self-raising flour has baking powder already added, so it helps the cake rise without the need for extra leavening agents. If you don’t have self-raising flour, you can use plain flour with added baking powder (1 tsp per 100g of plain flour).
Eggs: 4 large
The eggs add moisture and structure to the cake, helping to bind the ingredients together while giving it a rich texture.
Ground Coffee: 2 tbsp (strongly brewed)
This is the star of the show!
The coffee flavor infuses the sponge with a subtle yet distinct richness. Make sure it’s freshly brewed and allowed to cool before adding.
Vanilla Extract: 1 tsp
Vanilla adds a depth of flavor, balancing the richness of the coffee and sweetening the overall taste.
Butter: 100g
The filling butter should be softened, ensuring it’s smooth and spreadable. It will complement the coffee sponge perfectly.
Icing Sugar: 200g
Icing sugar gives the buttercream its silky smooth consistency, making it easy to spread and pipe.
Strongly Brewed Coffee: 2 tsp
A little more coffee for the filling creates a creamy coffee-flavored buttercream that pairs wonderfully with the cake.
Whipped Double Cream: 100ml
Whipped cream adds lightness and richness to the filling, creating the perfect balance with the coffee flavor.
A light dusting of icing sugar on top of the finished cake gives it a polished look and adds a bit of sweetness to the coffee flavor.
Having the right equipment makes the process smoother and ensures a consistent result. Here’s what you’ll need for Mary Berry’s Coffee Victoria Sandwich:
2 x 20cm (8-inch) Round Cake Tins
These will create the perfect layers for the sandwich. It’s crucial to grease and line them with parchment paper to prevent the cakes from sticking.
Electric Mixer (Handheld or Stand Mixer)
An electric mixer will save you time and effort while ensuring the butter and sugar are creamed to the right consistency. It also helps in mixing the eggs and flour evenly.
Bowl
You’ll need a large bowl for mixing the ingredients and smaller bowls for any separate preparations (like whipped cream or buttercream).
Spatula or Wooden Spoon
A spatula will help fold in the flour and any other dry ingredients gently, ensuring the air isn’t knocked out of the batter.
Cooling Rack
Allow the cakes to cool completely on a cooling rack before assembling. This prevents the buttercream from melting due to the heat of the cake.
Sifter
Sifting your flour and icing sugar can ensure a lump-free batter and smooth buttercream.
Piping Bag (optional)
If you want a professional finish for your buttercream filling, a piping bag helps create smooth, even layers. However, if you don’t have one, simply spread it with a spatula.
Knife or Cake Leveler
You’ll want to trim the cakes to be even before layering them. A serrated knife works well for this job.
Making Mary Berry’s Coffee Victoria Sandwich is a delightful process that, with a little attention to detail, results in a stunning cake. Here’s a step-by-step guide to making it:
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line your two cake tins with parchment paper. This ensures that the cakes come out easily and that they cook evenly.
In a large mixing bowl, use your electric mixer to cream together the softened butter and caster sugar. Beat them until the mixture is light and fluffy. This usually takes about 5 minutes.
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour to help bring it back together.
Sift the self-raising flour into the bowl, and gently fold it into the mixture with a spatula. This will preserve the air you’ve worked so hard to incorporate.
Stir in the cooled, brewed coffee and vanilla extract, ensuring the batter is smooth and well combined.
Divide the batter evenly between the prepared cake tins, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the cakes from the oven and leave them in the tins for 5 minutes before transferring them to a cooling rack to cool completely.
While the cakes cool, prepare the buttercream. In a bowl, beat the softened butter and sifted icing sugar together until light and fluffy. Add the brewed coffee and whipped cream and mix until smooth.
Once the cakes have cooled, spread a layer of coffee buttercream on top of one of the cakes. Place the second cake on top, and gently press it down. If desired, dust the top with a light sprinkle of icing sugar.
Ensure Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature before you start. This helps them combine more easily and evenly.
Don’t Overmix the Batter: When folding in the flour, be gentle. Overmixing can lead to a dense, tough cake. Fold until just combined.
Use Strong Coffee: Since the coffee is a key flavor component, use a high-quality coffee and brew it strong for the most intense flavor.
Cool the Cakes Completely: Ensure that the cakes are fully cooled before assembling. If you rush this step, the buttercream can melt and make the cake soggy.
Decorating: For a polished finish, you can pipe the buttercream, or simply spread it evenly. If you’re aiming for something extra special, add a few chocolate shavings or whole coffee beans on top.
Mary Berry’s Coffee Victoria Sandwich is a delightful cake that combines the richness of coffee with the lightness of a classic Victoria sponge. With its perfectly balanced coffee buttercream filling, this cake is ideal for afternoon tea, a special gathering, or any time you’re craving a delicious homemade dessert.
By following the steps closely and using quality ingredients, you’ll create a showstopper that impresses both in flavor and presentation. Enjoy the process, and even more so, the indulgent end result!.
Mary Berry’s Coffee Victoria Sandwich is a classic British treat, known for its perfect balance of soft, light sponge, rich coffee flavor, and creamy filling. However, with a few twists, you can elevate the original recipe or give it your personal touch to suit various tastes. Here are some easy variations that can add a little excitement to this traditional favorite:
While Mary Berry’s Coffee Victoria Sandwich is so delicious that leftovers are often rare, it’s always good to know the best way to store any remaining slices to maintain the cake’s freshness and flavor. Here are some tips to ensure your leftovers remain just as enjoyable:
Proper Wrapping:
The key to keeping a Victoria Sandwich fresh is to wrap it tightly in cling film or parchment paper. This prevents the cake from drying out, keeping the sponge moist and soft. Alternatively, you can place the cake in an airtight container. Ensure there’s no excess air in the container, as this could lead to the cake becoming stale.
Refrigeration:
If your coffee filling contains whipped cream or mascarpone, it’s advisable to store the cake in the fridge to keep the cream from spoiling. However, if it’s just a buttercream filling, refrigeration is optional. The cold can sometimes affect the texture of the sponge, so it’s best to take the cake out of the fridge about 20 minutes before serving to allow it to come to room temperature.
Avoid Freezing with Cream Filling:
Freezing a cake with a cream-based filling (like whipped cream or mascarpone) is not ideal, as the filling may separate or become watery once thawed. If you want to freeze the cake, it’s best to freeze the sponge layers separately without the filling, and then add the filling once you’ve defrosted it.
Serving Leftovers:
To maintain the best possible flavor and texture, consume leftover slices within 2-3 days. After this, the sponge may begin to lose its lightness, and the coffee flavor could start to fade. If you’ve stored it in the fridge, allow the cake to come to room temperature for the best eating experience.
While Mary Berry’s Coffee Victoria Sandwich is delightful on its own, pairing it with other foods and beverages can take the experience to new heights. Here are some perfect pairings that enhance its flavors:
Mary Berry’s Coffee Victoria Sandwich is an enduring classic that strikes the perfect balance between rich coffee flavor, soft sponge, and a creamy filling. Whether you prefer to stick with the traditional recipe or experiment with some fun variations, this cake offers endless opportunities for customization. By exploring different flavor profiles in the sponge, fillings, or toppings, you can tailor it to suit any occasion or personal taste.
Proper storage ensures that leftovers maintain their freshness, and with the right care, your cake can last for a few days without losing its charm. When it comes to pairing, the cake shines with coffee or tea, as well as a variety of sweet sides and fruits. Whether served at a cozy afternoon tea or as part of a grander dessert spread, this cake is a true showstopper.
In the end, Mary Berry’s Coffee Victoria Sandwich proves that simplicity, when executed with care and a little creativity, can result in a dessert that is both timeless and delightful.
To make Mary Berry’s coffee Victoria sandwich, you’ll need the following ingredients: self-raising flour, butter, caster sugar, eggs, instant coffee (dissolved in water), baking powder, and a pinch of salt. For the filling, you’ll need butter, icing sugar, more instant coffee, and whipped cream.
The key to making the coffee flavor stand out in Mary Berry’s coffee Victoria sandwich is using strong, instant coffee dissolved in a small amount of hot water. This ensures the coffee flavor is rich and doesn’t get lost in the other ingredients.
While you can use brewed coffee, instant coffee is preferred in this recipe because it dissolves quickly and evenly, providing a more consistent flavor throughout the cake. Fresh brewed coffee may also add extra moisture, which could affect the cake’s texture.
The sponge for Mary Berry’s coffee Victoria sandwich is made by creaming butter and caster sugar together until light and fluffy. Then, you add eggs one at a time, followed by the dry ingredients like flour and baking powder. Finally, fold in the dissolved coffee mixture carefully.
Bake the cake layers for about 20-25 minutes in a preheated oven at 180°C (160°C fan) or 350°F. The cakes should be golden brown, and when a skewer is inserted into the center, it should come out clean.
To prevent your cake layers from sinking, ensure that the oven is preheated and the batter is evenly distributed in the cake tins. Additionally, avoid opening the oven door during the first 15 minutes of baking, as this can cause the cakes to collapse.
Yes, you can make the cake layers in advance and store them in an airtight container for up to 2 days. For best results, assemble the sandwich just before serving to maintain the freshness of the whipped cream filling.
Once the cakes have cooled, spread a layer of whipped cream mixed with coffee on one of the cakes. Then, carefully place the other cake on top. Optionally, dust the top with icing sugar for an elegant touch.
Yes, you can substitute the whipped cream with other fillings like buttercream, mascarpone, or even a coffee-flavored jam. Just ensure the consistency complements the light texture of the sponge cake.
Store the assembled coffee Victoria sandwich in an airtight container in a cool place for up to 2 days. If you’re storing the cake for longer, it’s best to keep the components separate and assemble them just before serving to maintain the freshness of the whipped cream.