Mary Berry All in One Victoria Sponge Recipe

This light, golden Mary Berry All in One Victoria Sponge is made with self-raising flour, baking spread, and eggs, and ready in 45 minutes. The perfectly baked layers spring back gently when pressed, signalling a tender crumb without any sinking. I find this simple method foolproof for creating a reliable teatime classic.

Why This Classic Works

Mary Berry’s all-in-one method defies the traditional rule of creaming butter and sugar but produces an incredibly tender sponge. I used to spend ages softening butter, only to realise this technique is faster and often creates a lighter texture because the baking spread emulsifies so easily.

Using baking spread straight from the fridge, rather than block butter, ensures the batter comes together instantly without curdling. It guarantees a soft, moist crumb that stays fresh longer, making it the ultimate stress-free bake for beginners and experts alike.

Mary Berry All in One Victoria Sponge Ingredients

• 4 large eggs
• 225g (8oz) self-raising flour
• 225g (8oz) caster sugar
• 225g (8oz) baking spread (straight from the fridge)
• 1 level tsp baking powder
• For the Filling & Topping:
• 4 tbsp strawberry or raspberry jam
• 300ml (½ pint) double cream, whipped
• Caster sugar, for dusting

How To Make Mary Berry All in One Victoria Sponge

1. Prep Tins: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease two 20cm (8in) deep sandwich tins and line the bases with baking parchment.
2. Mix Batter: Measure the eggs, flour, sugar, baking spread, and baking powder into a large bowl. Beat with an electric mixer for about two minutes until the batter is smooth and well-blended.
3. Bake Sponges: Divide the mixture evenly between the prepared tins and level the tops with a spatula. Bake for 25 minutes until the cakes are well-risen, golden-brown, and shrinking slightly from the sides of the tins.
4. Cool and Assemble: Leave the cakes to cool in the tins for a few minutes, then turn out onto a wire rack. Once completely cold, sandwich the sponges together with jam and whipped cream, then dust the top with caster sugar.

Recipe Tips

• Trust the Spread: Use a baking spread with a high oil content (like Stork) rather than block butter; Mary Berry recommends it specifically for the all-in-one method to get a better rise.
• Avoid Over-mixing: Stop beating as soon as the batter is smooth (about 2 minutes). Over-working the flour develops gluten and can result in a heavy, rubbery texture.
• Weighing Accuracy: Be precise with your measurements, especially the baking powder. Too much can cause the cake to rise rapidly and then collapse in the centre.
• Room Temperature Eggs: Even though the spread comes from the fridge, try to use room temperature eggs to help the emulsion form quickly and prevent the batter from seizing.

What To Serve With Victoria Sponge

A pot of freshly brewed Earl Grey tea is the traditional accompaniment, as its citrus notes cut through the rich cream and sweet jam. For a summer twist, serve slices with extra fresh strawberries or raspberries on the side to enhance the fruit filling.

How To Store

If filled with fresh cream, store the cake in the fridge and bring it to room temperature 30 minutes before serving. Without the cream filling, the sponges can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.

FAQs

• Can I use plain flour instead of self-raising? Yes, but you must add baking powder. Use 225g plain flour and increase the total baking powder to 3 level teaspoons (including the one in the recipe).
• Why did my sponge sink in the middle? This usually happens if the oven door was opened before the cake was set or if the batter was over-mixed.
• Can I use butter instead of baking spread? You can use soft unsalted butter, but ensure it is very soft before mixing. However, baking spread generally gives a lighter, fluffier result for this specific method.
• How do I know when it is cooked? The sponge should be golden brown, shrinking away from the tin sides, and the top should spring back immediately when pressed gently with a finger.

Nutrition

• Calories: 560 kcal
• Total Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 54g
• Protein: 6g

Try More Recipes:

• Mary Berry Xmas Cake Recipe
• Mary Berry Sunshine Cake Recipe
• Mary Berry Coconut Cake Recipe