Mary Berry 3-Egg Victoria Sponge Recipe

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This Mary Berry-inspired three-egg Victoria sponge is a classic British cake filled with strawberry jam and softly whipped cream. The sponge is light and tender, with a buttery flavour that pairs beautifully with the sweet filling. It is an easy bake for beginners and takes about 90 minutes in total, including cooling and assembly. Serve it in generous slices with a pot of tea.

Ingredients

For the Sponge

175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour
1 teaspoon baking powder
1 tablespoon milk

For the Filling and Topping

150ml double cream
4 tablespoons strawberry jam, about 80g
1 teaspoon icing sugar, for dusting

Kitchen Utensils

Two 20cm round sandwich tins
Baking parchment
Large mixing bowl and electric hand mixer
Spatula and wire cooling rack
Small bowl and whisk for the cream

How to Make a 3-Egg Victoria Sponge

Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment.
Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and milk into a large bowl. Beat with an electric hand mixer until smooth and combined, scraping down the sides of the bowl as needed. Stop as soon as the mixture is evenly blended.
Fill the tins: Divide the batter evenly between the prepared tins. Gently level the surfaces with a spatula so the layers bake evenly.
Bake the sponges: Bake on the middle shelf for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean. If necessary, bake for another 2 to 3 minutes and check again.
Cool completely: Leave the cakes in their tins for 5 minutes. Run a knife around the edges, turn them out onto a wire rack and peel off the parchment. Leave until completely cool before adding the filling.
Whip the cream: Pour the double cream into a bowl and whisk until it forms soft peaks that hold their shape but still curl at the tips.
Assemble the cake: Place one sponge on a serving plate and spread it with the strawberry jam. Spoon the whipped cream over the jam, spreading it almost to the edge. Place the second sponge on top and dust lightly with icing sugar.

Tips for a Light Victoria Sponge

How Soft Should the Butter Be?

The butter should yield easily when pressed with a finger but should not be melted or oily. Soft butter blends smoothly with the other ingredients and helps create an even sponge.

Why Is My Sponge Dense?

Cold butter, too much flour or prolonged mixing can make a sponge heavy. Weigh the ingredients carefully, use room-temperature eggs and beat the batter only until smooth.

How Can I Stop the Cake from Sinking?

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

How Do I Keep the Filling from Sliding?

Cool the sponges completely and whip the cream until it holds soft peaks. Leave a small border around the edge when spreading the filling, as it will move outward when the top layer is added.

Serving Suggestions

Serve with a cup of English breakfast tea or freshly brewed coffee.
Add fresh strawberries or raspberries alongside each slice.
Include the cake on an afternoon tea table with scones and sandwiches.
Serve with a small spoonful of extra whipped cream for dessert.

Storage

Room Temperature

Keep unfilled sponge layers in an airtight container at room temperature for up to 2 days. Once filled with fresh cream, serve promptly and refrigerate any leftovers rather than storing the cake at room temperature.

Refrigerator

Store the cream-filled cake in a covered container in the refrigerator for up to 2 days. Let slices stand at room temperature for about 20 minutes before serving for a softer sponge, and return any remaining cake to the refrigerator promptly.

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 jam and whipped cream.

Nutrition

Approximate values per slice, based on 10 slices:

Calories: 370 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 23g
Saturated fat: 14g
Sodium: 150mg

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

FAQs

Can I make Victoria sponge without self-raising flour?

Yes. For 175g self-raising flour, use 175g plain flour mixed with 2 teaspoons baking powder. Omit the additional 1 teaspoon baking powder listed in the recipe.

Can I use a different jam?

Yes. Raspberry jam is a traditional choice, and other smooth fruit jams work well too.

Can I make the sponge layers ahead of time?

Yes. Bake them up to 2 days ahead and keep them unfilled in an airtight container at room temperature. Add the jam and freshly whipped cream shortly before serving.

Can I use buttercream instead of whipped cream?

Yes. Spread a thin layer of vanilla buttercream over the jam instead of the whipped cream. Storage time will depend on the buttercream ingredients.

Why did my Victoria sponge crack on top?

The oven may have been too hot, or the tins may have been placed too high. Use the middle shelf and check the oven temperature with a separate thermometer if this happens regularly.