Lucy M. This classic Mary Berry Victoria Sponge is a simple, delicious cake that’s perfect for any occasion.
Baking a perfect Victoria Sponge doesn’t have to be tricky, especially with Mary Berry’s trusted recipe. If you’ve ever wanted to bake a classic British cake that’s light, fluffy, and delicious, this mary berry victoria sponge is just what you need. The steps are simple, the ingredients easy to find, and the results always impressive — even if you’re a beginner baker!
Ingredients
- 4 free-range eggs
- 200g (7 oz) caster sugar, plus a little extra for dusting
- 230g (8 oz) self-raising flour
- 2 tsp baking powder
- 225g (8 oz) baking spread, softened (plus extra for greasing)
- To serve: good-quality strawberry or raspberry jam
- Whipped double cream (optional)
Instructions
- Alright, let’s get started! First things first — preheat your oven to 180°C (that’s 350°F for my friends across the pond). Grab two round cake tins, about 8 inches each, and give them a good greasing with some baking spread. Don’t forget to dust them lightly with flour so our cakes don’t stick — that’s a little chef’s trick for a perfect release.
- Now, into a big mixing bowl, pop in your softened baking spread and caster sugar. Whisk them together until the mixture turns pale and fluffy — this is where the magic begins! It should take a good 3 or 4 minutes if you’re using an electric mixer. If you’re doing it by hand, give it some muscle!
- Next, crack in your eggs one at a time. Don’t rush — beat well after each addition. If the mix looks a little curdled or unsure, just throw in a spoonful of flour to bring it back on track. Trust me, it works every time.
- Sift together your self-raising flour and baking powder, then gently fold them into your batter. Use a spatula and take your time — we want to keep all those lovely air bubbles intact for a light, fluffy sponge.
- Divide the batter evenly between your two tins. Smooth the tops with a spoon or spatula, and then pop them into your oven. Bake for about 20 to 25 minutes. You’ll know they’re done when the cakes are golden and springy to the touch.
- Once baked, let them cool in their tins for a few minutes before turning them out onto a wire rack. Patience here is key — you want the cakes cool before the fun part: filling them up!
- Spread a generous layer of your favorite jam over one sponge. If you fancy, add a dollop of whipped cream on top of the jam. Then, carefully place the second sponge on top. Finish with a light dusting of caster sugar, and voila — your Mary Berry Victoria Sponge is ready to impress!
Mary Berry Victoria Sponge
Ingredients
Method
- Alright, let’s get started! First things first — preheat your oven to 180°C (that’s 350°F for my friends across the pond). Grab two round cake tins, about 8 inches each, and give them a good greasing with some baking spread. Don’t forget to dust them lightly with flour so our cakes don’t stick — that’s a little chef’s trick for a perfect release.
- Now, into a big mixing bowl, pop in your softened baking spread and caster sugar. Whisk them together until the mixture turns pale and fluffy — this is where the magic begins! It should take a good 3 or 4 minutes if you’re using an electric mixer. If you’re doing it by hand, give it some muscle!
- Next, crack in your eggs one at a time. Don’t rush — beat well after each addition. If the mix looks a little curdled or unsure, just throw in a spoonful of flour to bring it back on track. Trust me, it works every time.
- Sift together your self-raising flour and baking powder, then gently fold them into your batter. Use a spatula and take your time — we want to keep all those lovely air bubbles intact for a light, fluffy sponge.
- Divide the batter evenly between your two tins. Smooth the tops with a spoon or spatula, and then pop them into your oven. Bake for about 20 to 25 minutes. You’ll know they’re done when the cakes are golden and springy to the touch.
- Once baked, let them cool in their tins for a few minutes before turning them out onto a wire rack. Patience here is key — you want the cakes cool before the fun part: filling them up!
- Spread a generous layer of your favorite jam over one sponge. If you fancy, add a dollop of whipped cream on top of the jam. Then, carefully place the second sponge on top. Finish with a light dusting of caster sugar, and voila — your Mary Berry Victoria Sponge is ready to impress!
Notes
Jam and Filling Ideas Beyond the Classic
The classic Mary Berry Victoria Sponge calls for strawberry or raspberry jam, which is delicious, but there’s plenty of fun to be had with other fillings! If you want to mix things up, try apricot jam for a subtle sweetness or blackcurrant jam for a tangy twist. For a richer flavor, spread some lemon curd between the sponge layers—it adds a bright, zesty punch that cuts through the sweetness. If you like cream, whipped double cream is the traditional choice, but mascarpone mixed with a little honey or vanilla makes an indulgent alternative. For a fruity boost, add fresh berries like blueberries, sliced strawberries, or raspberries right on top of the jam before adding the cream. Another tasty option is to swap jam for a thin layer of Nutella or chocolate spread for a decadent surprise. These simple swaps keep the cake feeling fresh and allow you to customize your Mary Berry Victoria Sponge to suit any occasion or taste.If you love the classic flavors of the Mary Berry Victoria Sponge, you’ll also enjoy trying her twist on this favorite with the rich and aromatic Mary Berry’s Coffee Victoria Sandwich.
Jam and Filling Ideas Beyond the Classic
The classic Mary Berry Victoria Sponge calls for strawberry or raspberry jam, which is delicious, but there’s plenty of fun to be had with other fillings! If you want to mix things up, try apricot jam for a subtle sweetness or blackcurrant jam for a tangy twist. For a richer flavor, spread some lemon curd between the sponge layers—it adds a bright, zesty punch that cuts through the sweetness.
If you like cream, whipped double cream is the traditional choice, but mascarpone mixed with a little honey or vanilla makes an indulgent alternative. For a fruity boost, add fresh berries like blueberries, sliced strawberries, or raspberries right on top of the jam before adding the cream. Another tasty option is to swap jam for a thin layer of Nutella or chocolate spread for a decadent surprise.
These simple swaps keep the cake feeling fresh and allow you to customize your Mary Berry Victoria Sponge to suit any occasion or taste.
Nutritional Value (per serving, serves 8)
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Sugars: 20g
- Protein: 4g
- Fiber: 1g
Conclusion
Making a mary berry victoria sponge is easier than you think. The soft sponge with sweet jam and optional cream always makes for a lovely treat. It’s perfect for afternoon tea or any special moment when you want a simple but delicious cake. Give this recipe a try, and you’ll have a beautiful homemade Victoria sponge that’s sure to impress.
