With a fluffy sponge cake, sweet strawberry jam, and a creamy whipped filling, this dessert is as delightful to eat as it is ...

Each country has its own interpretation of strawberry cake, eg. Victoria sponge cake ... slices of swiss roll. Charlotte cake ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

For the strawberry ... off the sponge and leave to cool completely. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl. To assemble the cake, trim off any ...

Mary Berry’s Victoria sandwich cake recipe makes for the ... you’ll layer scrumptious cakes around strawberry jam and lusciously whipped double cream and finish it with a light sugar dusting ...

It’s the ultimate rainy bank holiday treat, a classic, foolproof recipe that will be a staple - James' Victoria Sponge ... cake sponges on a stand and then top with the jam and the cream ...

A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

In honour of Dame Mary Berry’s 90th birthday, the only way to celebrate is with a classic British cake recipe: the Victoria sponge ... strawberry jam 300ml (½ pint) pouring double cream ...

The Victoria Sponge is a two-layer cake filled with jam and cream that was a 19th-Century favourite of Queen Victoria. The American chef, author and food stylist Claire Ptak uses brown sugar ...