Mary Berry All-in-One Victoria Sponge Recipe

This Mary Berry-inspired all-in-one Victoria sponge is a classic British cake with two tender layers, strawberry jam and softly whipped cream. The sponge is light and buttery, with just enough sweetness to complement the fruit filling. It is an easy recipe for beginners because all the sponge ingredients are beaten together in one bowl. Allow about 90 minutes from start to finish, including cooling time.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus a little extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk

For the Filling and Topping

• 150ml double cream
• 1 tablespoon icing sugar, plus 1 teaspoon for dusting
• 4 tablespoons strawberry jam

Equipment: Two 20cm round sandwich tins, baking parchment, a large mixing bowl, an electric mixer or wooden spoon, and a wire rack.

How to Make Mary Berry All-in-One Victoria Sponge

• Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment. Place a shelf in the middle of the oven.
• Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and milk into a large mixing bowl. Beat with an electric mixer on a low to medium speed for 1 to 2 minutes, until smooth and evenly combined. Scrape down the sides of the bowl as needed, but avoid overmixing.
• Fill the tins: Divide the mixture evenly between the prepared tins. Gently spread it to the edges and level the tops with a spatula.
• Bake the sponges: Bake for 20 to 25 minutes, until golden and springy when lightly pressed. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack and peel away the parchment. Allow them to cool completely before adding the filling, about 35 to 40 minutes.
• Prepare the filling: Whip the double cream with 1 tablespoon of icing sugar until it forms soft peaks. It should hold its shape but still be easy to spread.
• Assemble the cake: Place one sponge on a serving plate and spread it with the strawberry jam. Spoon the whipped cream over the jam and gently spread it out, leaving a small border around the edge. Place the second sponge on top and dust with the remaining icing sugar.

Tips for the Best Victoria Sponge

How soft should the butter be?

The butter should be soft enough to leave an indentation when pressed, but not melted or greasy. Properly softened butter blends quickly with the other ingredients and helps give the sponge an even texture.

Why has my sponge turned out dense?

Cold butter, overmixing or old raising agents can all affect the texture. Bring the eggs and butter to room temperature, check that your baking powder is in date and stop beating as soon as the batter is smooth.

How can I stop the cake from sinking?

Make sure the oven is fully preheated before baking and avoid opening the door during the first 20 minutes. Check that the centres are springy and a skewer comes out clean before taking the cakes out.

How do I keep the cream filling neat?

Let the sponges cool completely before assembling. Whip the cream only to soft peaks and leave a small border when spreading it, as the top layer will gently push the filling towards the edges.

Serving Suggestions

• Serve slices with a pot of English breakfast tea.
• Add fresh strawberries or raspberries to the plate.
• Serve with a spoonful of lightly whipped cream for an extra-special dessert.

Storage

Room Temperature

Unfilled sponge layers can be kept in an airtight container at room temperature for up to 2 days. Once filled with whipped cream, refrigerate the cake and do not leave it at room temperature for more than 2 hours.

Refrigerator

Keep the cream-filled cake covered in the refrigerator for up to 2 days. For the best texture, let a slice stand at room temperature for about 20 minutes before serving.

Freezing

Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place in a freezer-safe container or bag. Thaw at room temperature while still wrapped, then fill with fresh cream and jam.

Nutrition

Approximate values per slice, based on 10 slices:

• Calories: 350 kcal
• Carbohydrates: 37g
• Protein: 4g
• Fat: 21g
• Saturated fat: 13g
• Sodium: 170mg

Nutrition values are estimates and will vary with ingredients, brands and portion size.

FAQs