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Running a household in the Coronavirus lockdown can feel a bit like we’re back in the 1950’s. Calling over the fence to borrow a cup of sugar has once more become a reality as some foods are now in short supply, and there’s ‘rationing’ of items in supermarkets, though some of those restrictions are now lifting. But every last breadcrumb counts if you don’t want to or indeed can’t leave the house. Jane asks dietitian Priya Tew and baking legend Mary Berry for their tips on how to maintain a healthy diet and make the most of what you’ve got. Mary also gives us her recipe for lockdown birthday cake.

MARY BERRY’S ‘LOCKDOWN’ BIRTHDAY CAKE

VICTORIA SANDWICH
INGREDIENTS
FOR THE SPONGE
• 225g baking spread
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
FOR THE FILLING AND TOPPING
• About 4 tbsp raspberry or strawberry jam
• A little caster sugar
INSTRUCTIONS
Makes 6-8 slices
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with baking spread and put the circles inside. Grease the circles.
2. Place the baking spread in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
3. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
4. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
5. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
6. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
7. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.
This recipe is taken from: Baking Bible (Â鶹ԼÅÄ Books)

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Presenter: Jane Garvey
Producer: Caroline Donne

Interviewed guest: Mary Berry
Interviewed guest: Priya Tew
Interviewed guest: Dr Nicola Sharp-Jeffs
Interviewed guest: Anne Pardoe
Interviewed guest: Lynda La Plante