Mary Berry Victoria Sponge Recipe

This light, fluffy Mary Berry Victoria Sponge is made with baking spread, fresh eggs, and strawberry jam, and ready in under one hour. The golden sponge layers rise evenly to create the perfect vessel for sweet jam and whipped cream. I love how the simple all-in-one method makes this classic bake practically foolproof.

Why This Classic Works

The secret to this specific recipe is Mary’s reliance on the all-in-one method. I used to cream butter and sugar separately, but throwing everything in at once actually creates a lighter crumb and saves so much time.

One surprise was using baking spread instead of pure butter for the sponge itself. It sounds counterintuitive, but using a spread straight from the fridge truly yields a fluffier texture than butter alone.

Mary Berry Victoria Sponge Ingredients

• 4 large eggs
• 225g caster sugar, plus extra for sprinkling
• 225g self-raising flour
• 1 level tsp baking powder
• 225g baking spread or soft butter (straight from the fridge if using spread)
• For the filling:
• 4 tbsp raspberry or strawberry jam
• 200ml double cream, whipped
• Caster sugar or icing sugar, for dusting

How To Make Mary Berry Victoria Sponge

1. Prep Tins: Grease and line two 20cm (8in) sandwich tins with baking parchment and preheat your oven to 180°C (160°C fan).
2. Mix Ingredients: Place the eggs, sugar, flour, baking powder, and baking spread into a large bowl and beat with an electric mixer for about 2 minutes until smooth.
3. Bake Sponges: Divide the mixture evenly between the tins, level the tops, and bake for 25 minutes until well risen and golden.
4. Cool Down: Remove the cakes from the tins and let them cool completely on a wire rack before assembling.
5. Assemble Cake: Spread jam over the flat side of one sponge, top with whipped cream, place the second sponge on top, and sprinkle with sugar.

Recipe Tips

• Use baking spread: Mary specifically recommends baking spread (margarine) over butter for this recipe because it contains emulsifiers that help the all-in-one method work perfectly.
• Don’t overmix: Stop beating as soon as the batter is smooth; overmixing can knock out the air and result in a heavy, rubbery texture.
• Check doneness: The sponge should spring back when lightly pressed with a finger, and the sides should be shrinking away from the tin.
• Weigh eggs: For absolute precision, weigh your eggs in their shells, then use that exact weight for your flour, sugar, and margarine.

What To Serve With Victoria Sponge

A classic pot of English Breakfast tea is the traditional pairing that cuts through the sweet jam and rich cream. Fresh strawberries or raspberries on the side also add a nice tart freshness to the filling.

How To Store

Store the cake in an airtight container at room temperature for up to two days. If you use fresh cream, keep the cake in the fridge, but allow it to come to room temperature for 30 minutes before serving for the best flavour.

FAQs

• Why did my sponge sink? Opening the oven door too early lets cool air in, causing the structure to collapse before it has set properly.
• Can I use plain flour? Yes, but you must add 2 teaspoons of baking powder per 225g of flour to get the right rise.
• Is butter or margarine better? For the all-in-one method, baking margarine is actually better because it is softer and blends more easily than butter.
• Can I freeze the sponges? Yes, wrap the un-iced sponges tightly in cling film and foil, then freeze for up to three months.

Nutrition

• Calories: 540 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 58g
• Protein: 7g