Lucy M. This Mary Berry’s Large All-In-one Victoria Sandwich is a simple yet classic cake, perfect for any occasion with its light, fluffy sponge and creamy jam-filled layers.
Mary Berry’s Large All-In-one Victoria Sandwich is my go-to recipe when I want something quick, easy, and crowd-pleasing. I love how everything comes together in one bowl—it’s practically foolproof! The buttery sponge with a layer of whipped cream and strawberry jam feels like a treat straight out of a cozy café. Whether it’s for a tea party, a birthday, or just because you’re craving something sweet, this cake always delivers.
Ingredients
For the sponge:
- 1¾ cups (225g) all-purpose flour
- 1 cup + 1 tbsp (225g) buttery spread (cold from the fridge)
- 4 extra-large eggs
- 3½ tsps baking powder
- 1 cup + 2 tbsps (225g) sugar
- ½ tsp salt
For the filling and topping:
- 5 tbsps strawberry jam
- ½ cup + 3 tbsps (150ml) heavy cream, whipped
- A little sugar, for sprinkling
Instructions
1. Preheat and prepare your pans:
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This makes it super easy to lift the cakes out later.
2. Mix it all together:
Grab a big mixing bowl and toss in the flour, sugar, buttery spread, eggs, baking powder, and salt. Using an electric mixer, beat everything together until you have a smooth and fluffy batter. No need to overthink it—this cake is all about simplicity!
3. Divide and bake:
Pour the batter evenly into your two prepared pans. Use a spatula to level out the tops so they bake evenly. Pop the pans into the oven and bake for 25–30 minutes or until the cakes are golden brown and spring back when lightly pressed.
4. Cool the cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto a wire rack and peel off the parchment paper. Let them cool completely before assembling.
5. Prepare the filling:
While the cakes are cooling, whip the heavy cream until it forms soft peaks. This will be the creamy layer that pairs so perfectly with the sweet jam.
6. Assemble the cake:
Place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top, followed by a thick layer of whipped cream. Gently place the second cake layer on top.
7. Add the finishing touches:
Sprinkle a little sugar over the top of the cake for a simple, classic finish. If you’re feeling extra fancy, you could even dust it with powdered sugar or add a few fresh strawberries.
If you adore simple yet scrumptious treats, you’ll love our Mary Berry’s Lemon Yogurt Cake Recipe. It’s as delightful as our well-loved Mary Berry’s Large All-In-one Victoria Sandwich.
Mary Berry’s Large All-In-one Victoria Sandwich
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This makes it super easy to lift the cakes out later.
- Grab a big mixing bowl and toss in the flour, sugar, buttery spread, eggs, baking powder, and salt. Using an electric mixer, beat everything together until you have a smooth and fluffy batter. No need to overthink it—this cake is all about simplicity!
- Pour the batter evenly into your two prepared pans. Use a spatula to level out the tops so they bake evenly. Pop the pans into the oven and bake for 25–30 minutes or until the cakes are golden brown and spring back when lightly pressed.
- Once baked, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto a wire rack and peel off the parchment paper. Let them cool completely before assembling.
- While the cakes are cooling, whip the heavy cream until it forms soft peaks. This will be the creamy layer that pairs so perfectly with the sweet jam.
- Place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top, followed by a thick layer of whipped cream. Gently place the second cake layer on top.
- Sprinkle a little sugar over the top of the cake for a simple, classic finish. If you’re feeling extra fancy, you could even dust it with powdered sugar or add a few fresh strawberries.
Nutritional Value (Per Serving)
- Calories: 340 kcal
- Protein: 5g
- Carbohydrates: 45g
- Fat: 16g
- Fiber: 1g
- Sugar: 30g
Conclusion
Mary Berry’s Large All-In-one Victoria Sandwich is the kind of cake that never goes out of style. It’s light, buttery, and just the right amount of sweet. Plus, the fact that it all comes together in one bowl makes it a breeze to bake. Whether you’re a seasoned baker or just starting out, this recipe is a winner every time. Happy baking, and enjoy every slice!
