Mary Berry 3-Layer Victoria Sponge Recipe

This Mary Berry-inspired Victoria sponge has three light, buttery layers filled with strawberry jam and softly whipped cream. The sponge is tender and delicate, with a simple sweetness that lets the fruit shine. It is an easy cake for beginners, especially if you have three matching tins. Allow about 1 hour 30 minutes, including cooling and assembly.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus 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, chilled
• 2 tablespoons icing sugar, plus a little extra for dusting
• 4 to 5 tablespoons strawberry jam
• Fresh strawberries, sliced, for decorating

How to Make 3-Layer Victoria Sponge

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease three 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 mixer for about 2 minutes, just until the mixture is smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Fill the tins: Divide the mixture evenly among the prepared tins. Gently spread it to the edges and level the tops. The layers will be relatively shallow.
• Bake the sponges: Bake for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean. If your oven has hot spots, check each tin individually.
• Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack and peel off the parchment. Let them cool completely before adding the filling.
• Whip the cream: Put the chilled double cream and 2 tablespoons of icing sugar in a bowl. Whisk until the cream holds soft peaks. Stop as soon as it holds its shape so it stays smooth.
• Assemble the cake: Place one sponge on a serving plate. Spread it with half the jam, then gently spread or spoon over half the whipped cream. Add the second sponge and repeat with the remaining jam and cream. Place the final sponge on top.
• Finish and serve: Dust the top lightly with icing sugar and decorate with sliced strawberries. Serve straight away, or refrigerate until needed.

Tips for the Best Victoria Sponge

How Soft Should the Butter Be?

The butter should yield easily when pressed but should not be melted or oily. Properly softened butter mixes evenly and helps produce a light sponge.

Why Is My Sponge Dense?

Cold butter, expired raising agents or excessive mixing can all affect the texture. Use room-temperature ingredients, check the baking powder is in date and stop beating once the batter is smooth.

How Can I Keep the Layers Even?

For the neatest result, weigh the batter as you divide it between the tins. Spread each portion gently into an even layer before baking.

How Do I Stop the Cream From Sliding?

Let the sponges cool completely and whisk the cream until it holds soft peaks. Spread the filling almost to the edges, leaving a small border so it has room to settle when the layers are stacked.

Serving Suggestions

• Serve a slice with a pot of English breakfast tea.
• Add extra fresh strawberries or raspberries to the plate.
• Serve with a small spoonful of whipped cream for a special afternoon tea.

Storage

Room Temperature

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

Refrigerator

Cover the assembled cake and refrigerate for up to 2 days. The sponge tastes best if you let a slice stand at room temperature for about 20 minutes before serving, while keeping the rest refrigerated.

Freezing

Wrap the cooled, unfilled sponge layers individually, then freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature while still wrapped, then fill with freshly whipped cream and jam. Freezing the assembled cake is not recommended because the cream can lose its texture.

Nutrition

Approximate values per slice, based on 12 servings:

• Calories: 380 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 23g
• Saturated fat: 14g
• Sodium: 160mg

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

FAQs