Comments on: Mary Berry’s Lemon Victoria Sandwich

By: Clare Albans

Clare Albans — Mon, 08 Aug 2022 14:17:35 +0000

In reply to Alex. I've never tried it, but it would be worth experimenting! A light one that won't overpower the taste would be a good idea. Let me know how it turns out!

By: Clare Albans

Clare Albans — Mon, 08 Aug 2022 14:15:41 +0000

In reply to Kim. Yay! Oh I'm so pleased you love it, Kim - I haven't made this for ages, so might have to fix this

By: Kim

Kim — Tue, 26 Jul 2022 16:00:49 +0000

Made this cake several times it is delicious my grandsons favourite make it over and over again

By: Alex

Alex — Mon, 25 Apr 2022 23:05:01 +0000

Could I use oil instead of butter?

By: Sarah B

Sarah B — Mon, 21 Mar 2022 12:33:20 +0000

I switched the filling up by using cream cheese and passion fruit

By: Gillian Chappell

Gillian Chappell — Sat, 20 Nov 2021 00:27:56 +0000

Marys recipe says bake for the first 20 minutes without opening the oven door at all . then bake for a further 5 mins and check for firmness. so 25 mins in total. If you opened the oven door with in the first 20 mins it may have caused it to sink.

By: chris mooney

chris mooney — Fri, 01 Oct 2021 10:14:17 +0000

In reply to Sue James. Hi Sue if you put to much baking powder in can make them sink or if you open the oven before they are cooked

By: Nicola Cornwell

Nicola Cornwell — Sat, 11 Sep 2021 09:12:10 +0000

If you weigh your eggs in their shells 1st, then use the same amount of sugar and fats. This has never failed me with a sponge cake. Might help with the sinking.

By: Dave

Dave — Sat, 31 Jul 2021 18:23:40 +0000

In reply to Shannon. Also the European Teaspoon is larger than an American teaspoon.

By: Tracy

Tracy — Mon, 12 Jul 2021 20:30:07 +0000

In reply to Shannon. Caster sugar is also called baking (or bakers) sugar in the US. I find it in the baking aisle of my local supermarket (on the bottom shelf next to the granulated sugar). I've also heard that you can blitz granulated in the food processor to get something like caster sugar, but I haven't tried that. I'm trying this recipe this week. I LOVE lemon and I LOVE Victoria sponge, so this sounds perfect!

By: Sandy

Sandy — Fri, 11 Jun 2021 01:46:36 +0000

Both my cakes did a nose dive in the oven. Has anyone asked Mary Berry about this?

By: Sandy

Sandy — Thu, 10 Jun 2021 23:40:11 +0000

OH no, my cakes sank like rocks in the oven. They rose up and then did a nose dive. I was so disappointed as I needed the cake for my husband’s birthday.

By: Joe

Joe — Mon, 24 May 2021 22:53:35 +0000

In reply to Shannon. Thanks Shannon...I saw that the Fahrenheit was off. Great tips!

By: Clare Albans

Clare Albans — Mon, 12 Apr 2021 12:27:13 +0000

In reply to Amy.

Sorry it sank, Amy! It’s Mary Berry’s recipe and it has always turned out great for me – definitely worth trying again!

By: Amy

Amy — Sat, 03 Apr 2021 16:02:06 +0000

Boo - mine sank, too It’s still cooling - I haven’t turned it out yet, but I’m so sad it sank - both cakes. Smells delicious. Will try it again.

By: Clare Albans

Clare Albans — Fri, 26 Feb 2021 16:37:19 +0000

In reply to Caz. Yay! Enjoy :-)

By: Caz

Caz — Fri, 26 Feb 2021 16:30:41 +0000

Success; looks too good to eat. But will do for my husbands birthday tomorrow.

By: Clare Albans

Clare Albans — Wed, 10 Feb 2021 15:03:34 +0000

In reply to Nina. Hello Nina! Thank you for getting in touch and for pointing this out - yes, it's both unsalted butter. I'll change that now! Enjoy your baking, this is still one of our favourites x