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

Ingredients

• 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

Method:

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.