Mary Berry Best Victoria Sponge Cake Recipe

This light and tender Mary Berry Best Victoria Sponge Cake is made with caster sugar, free-range eggs, and strawberry jam, and is ready in 45 minutes. The cakes bake to a pale golden brown, pulling away slightly from the tins to reveal a soft crumb. I love making this classic cake for afternoon tea.

Why This Classic Works

I used to over-mix my sponge cakes, resulting in a dense and heavy bake. Mary Berry’s all-in-one method completely changed my approach to baking this traditional treat.

By putting all the ingredients into a large bowl and blending them just until combined, the batter stays beautifully aerated. The secret really is trusting the simplicity of the process.

Mary Berry Best Victoria Sponge Cake Ingredients

• 225g baking spread or softened unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 2 level tsp baking powder
• 4 large free-range eggs
• 4 tbsp good quality strawberry jam
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Best Victoria Sponge Cake

1. Preheat and prep: Preheat the oven to 180C (160C fan). Grease and line the bases of two 20cm sandwich tins with baking paper.
2. Combine ingredients: Place the butter, caster sugar, self-raising flour, baking powder, and eggs into a large mixing bowl.
3. Beat the batter: Beat the mixture with an electric hand whisk until perfectly smooth and blended. Avoid over-mixing to keep the sponge light.
4. Divide and level: Divide the batter evenly between the prepared tins. Smooth the surfaces with a spatula so they bake evenly.
5. Bake: Bake for 25 minutes until the cakes are golden and spring back when pressed gently.
6. Cool and assemble: Leave the cakes to cool in their tins for 5 minutes before turning out onto a wire rack. Spread the bottom cake with jam, top with the second sponge, and dust with icing sugar.

Recipe Tips

• Room temperature matters: Ensure your eggs and butter are at room temperature to prevent the batter from splitting.
• Check your baking powder: Using fresh baking powder guarantees that signature lift and airy texture.
• Weigh carefully: Using digital scales for your flour, sugar, and butter ensures the exact ratios needed for a perfect sponge.

What To Serve With Victoria Sponge Cake

This classic sponge needs very little accompaniment, but a generous pot of Earl Grey or English Breakfast tea is essential. For a more decadent touch, you can serve slices with a dollop of freshly whipped double cream.

How To Store

Keep the sponge cake in an airtight container at room temperature for up to three days. The un-filled sponges freeze beautifully for up to three months if wrapped tightly in cling film.

FAQs

• Can I use plain flour instead of self-raising? Yes, but you will need to add 2 teaspoons of baking powder per 150g of plain flour to get the right rise.
• Why did my sponge sink in the middle? This usually happens if the oven door was opened too early or the cake was slightly underbaked.
• Can I fill this with buttercream? Absolutely, adding a layer of vanilla buttercream alongside the jam is a very popular variation for this bake.

Nutrition

• Calories: 410 kcal
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 155mg
• Sodium: 350mg
• Total Carbohydrate: 48g
• Protein: 5g

Try More Recipes:

• Mary Berry Black Forest Cake Recipe
• Mary Berry Beetroot Cake Recipe
• Mary Berry Battenberg Cake Recipe