Mary Berry's Victoria sponge is filled with your choice of strawberry or raspberry jam and finished with a generous sprinkle of caster sugar.
This is a British classic and is perfect if you want to serve a treat alongside your afternoon cup of tea. It takes 35 minutes to make and is best eaten on the day but will keep for a couple of days after it is assembled.
Ingredients
- 225 g (8oz) softened butter
- 225 g (8oz) caster sugar
- 4 large eggs
- 225 g (8oz) self-raising flour
- 2 level tsp baking powder
For the filling and topping:
- 4tbsp strawberry or raspberry jam
- A little caster sugar, for sprinkling
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Grease two 20cm (8in) sandwich tins then line the base of each tin with a circle of baking parchment.
- Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
- Bake 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 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- When completely cold, sandwich the cakes together with the jam. Sprinkle the cake generously with caster sugar to serve.
Watch how to make Mary Berry's Victoria sponge
Top tips for making Mary Berry's Victoria sponge
Preparation is key to making the perfect sponge cake. Make sure you have all of your ingredients measured out beforehand and that the oven has been preheated to the correct temperature to ensure your Victoria sandwich cooks evenly.
Mary explains: ‘The all-in-one method takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake won’t keep as long.’ For more tips and tricks from our baking experts and the legend herself, continue reading below.
Mary Berry Victoria Sponge tips
This recipe is for a large Victoria sponge baked in two 20cm sandwich tins. However, if you have smaller tins at home Mary has calculated the quantities you'll need.
For an 18cm (7 in) Victoria sandwich grease and line two sandwich tins and use:
3 large eggs
175g (6oz) of softened butter
175g (6oz) of caster sugar
175g (6 oz) of self-raising flour
1½ teaspoons of baking powder
For an 15cm (6 in) Victoria sandwich grease and line two sandwich tins and use:
2 large eggs
100 g (4 oz) of softened butter
100 g (4 oz) of caster sugar,
100 g (4 oz) of self-raising flour
1tsp of baking powder
Can you freeze Mary Berry Victoria sponge?
Yes you can freeze the sponge cake once cooked and cooled. Wrap the sponges tightly in cling film then freeze. To eat the cake, defrost in the fridge overnight and then assemble with the jam and caster sugar topping.
How do you know when a Victoria sponge is done?
The cake will look risen and lightly golden all over. You should also see the cake shrinking away from the sides slightly and when lightly pressed, the cake will spring back. Another way to check is to insert a toothpick or skewer. The skewer should come out clean with a few crumbs and no raw cake batter.
How long does homemade Victoria sponge last?
This cake can be stored in an airtight container for up to three days. It does not need to be kept in the fridge and if you do put it in the fridge, it may dry out quicker.
Can I use butter instead of baking spread?
Mary prefers to use baking spread because it is the perfect consistency for baking, even when it is taken straight from the fridge.
Butter can provide a better flavour but it’s important to make sure it is soft, not greasy before mixing with the other ingredients.
Either way, it’s important to use a spread with a high fat content. Ideally 75 per cent or higher.
Once you’ve mastered this sponge cake, you should try Mary’s lemon drizzle cake or her indulgent chocolate cake recipe instead. For a sweet treat that isn’t cake, bake a big batch of these flapjacks!
-
Mary Berry’s lemon drizzle cakeUse just a handful of store cupboard ingredients to make this mouthwatering lemon drizzle cake recipe by Mary Berry
-
Mary Berry’s flapjacksThis flapjacks recipe comes from baking expert Mary Berry takes 30 minutes to make and uses just four ingredients...
-
Oreo cupcakes
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
4 ingredients and 15 minutes to make this classic British dessert in your air fryerYou can make bread and butter pudding in an air fryer using just four basic store cupboard ingredients, thanks to one TikTok influencer's recipe.
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularityNew research has found that many mums in the UK have a very simple wish list this Mother's Day
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessertYou could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
