St Mary the Virgin North Shoebury


St Mary the Virgin North Shoebury

For your diaries, our next Vestment Fundraiser is going to be at 6pm on Saturday 4th March, and it is called “St Mary Berry”. It is going to be a mixture of a pudding evening and a bake-off contest. With a few surprises – including the amazing and talented church wardens (and possibly a few others) ‘performing’ a hip-hop line-dance – and yes, you did read that correctly!

Gill has provided us with a ‘Mary Berry – All-in-One Small Victoria Sandwich’ as the basic recipe and you can adjust it so it can be coffee or chocolate or a flavour of your choice. You can also ice it if you would like to.

You can read more about our vestment fundraising.

Mary Berry – All-in-One Small Victoria Sandwich


  • 6 oz (175 g) soft margarine
  • 6 oz (175 g) caster sugar
  • 3 eggs
  • 6 oz (175 g) self-raising flour
  • 1 teaspoons baking powder
For the Filling and Topping
  • 4 tablespoons raspberry or strawberry jam
  • a little caster sugar


Pre-heat the oven to 180°C/350°F/Gas 4. Grease and base line 2 X 7 in (18 cm) sandwich tins with greased greaseproof paper.

Measure all the ingredients into a large bowl and beat well until thoroughly blended.

Divide the mixture evenly between the tins and level out.

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few moments then turn out, peel off the paper and finish cooling on a wire rack.

When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.

Secrets of Success

For a 6 in (15 cm) Victoria sandwich cake, use 2 eggs, 4 oz (100 g) of soft margarine, 4 oz (100 g) of caster sugar, 4 oz (100 g) of self-raising flour and 1 teaspoon of baking powder: Bake in 2 X6 in (15 cm) sandwich tins for about 20 minutes.