Mary Berry 3-Egg Victoria Sponge Recipe

Mary Berry’s 3-Egg Victoria Sponge is a smaller yet equally delicious version of the traditional British classic. With its soft, buttery sponge and layers of jam and cream, this cake is light, elegant, and perfect for smaller gatherings or afternoon tea. The reduced-egg ratio gives a slightly lighter texture while keeping the same rich, traditional flavour that Mary Berry’s recipes are loved for.

What is Mary Berry’s 3-Egg Victoria Sponge?

The 3-Egg Victoria Sponge is a scaled-down version of the famous Victoria Sandwich Cake, made using the all-in-one method. It features a perfectly balanced sponge filled with jam and whipped cream or buttercream. Mary Berry’s recipe maintains the simplicity and reliability of her original version, but in a smaller quantity—ideal for families or casual baking days.

Other Popular Mary Berry Recipes

• Mary Berry Coffee Victoria Sandwich
• Mary Berry Victoria Sponge Cupcakes
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Red Velvet Cake
• Mary Berry Red Velvet Cupcakes

Why This Recipe is Worth Trying

• Smaller size – Perfect for 6–8 servings.
• Simple and quick – Uses the all-in-one method for easy mixing.
• Soft and fluffy – Light, tender texture with rich flavour.
• Classic and versatile – Great for birthdays, tea, or dessert.
• Beginner-friendly – Foolproof results every time.

Essential Ingredients to Make Mary Berry 3-Egg Victoria Sponge

For the sponge:

• 175g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 1½ tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract (optional)

For the filling:

• 3 tbsp strawberry or raspberry jam
• 150ml double cream, whipped (or buttercream if preferred)
• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• Two 18cm (7-inch) round sandwich tins
• Mixing bowls
• Electric whisk or stand mixer
• Cooling rack
• Offset spatula or palette knife

Step-by-Step Guide to Making Mary Berry 3-Egg Victoria Sponge

Step 1: Preheat the oven

Preheat the oven to 180°C (160°C fan). Grease and line two 18cm round sandwich tins with baking paper.

Step 2: Combine ingredients

In a large mixing bowl, add the butter, sugar, eggs, flour, baking powder, milk, and vanilla extract. Beat together with an electric whisk for about 1 minute until smooth and creamy.

Step 3: Divide and bake

Divide the batter evenly between the tins, smoothing the tops with a spatula. Bake for 20–25 minutes until the sponges are golden and spring back when gently pressed.

Step 4: Cool completely

Allow the cakes to cool in their tins for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Prepare the filling

Whip the cream until soft peaks form or make buttercream by beating 100g butter with 200g icing sugar until light and fluffy.

Step 6: Assemble the cake

Spread jam on one sponge and cream or buttercream on the other. Sandwich together gently and align evenly.

Step 7: Dust and serve

Lightly dust the top with icing sugar. Slice and enjoy with a hot cup of tea or coffee.

What I Got Wrong (And How I Fixed It)

• Overmixed batter – Made the sponge tough. Mixing for just one minute gave a soft texture.
• Uneven layers – Weighing the batter ensured consistent results.
• Dry sponge – Slightly reducing baking time kept it moist and tender.

Healthier Ways to Make Mary Berry 3-Egg Victoria Sponge

• Replace part of the butter with Greek yogurt for a lighter texture.
• Reduce sugar by 10–15% without affecting sweetness.
• Use low-fat cream or yogurt for the filling.
• Choose homemade fruit compote instead of jam.

Ingredient Substitutions for Mary Berry 3-Egg Victoria Sponge

• Self-raising flour → 175g plain flour + 1 tsp baking powder.
• Butter → Margarine or light olive spread for a lighter texture.
• Double cream → Whipped coconut cream for dairy-free option.
• Jam → Lemon curd or mixed berry conserve for variation.

Pairing Ideas: What to Serve With Victoria Sponge

• English breakfast tea – A classic pairing.
• Fresh strawberries – Add freshness and colour.
• Vanilla ice cream – Perfect for dessert occasions.
• Clotted cream – Adds indulgent richness.
• Berry coulis – Enhances fruity notes.

Expert Tips for 3-Egg Victoria Sponge Success

• Use room-temperature ingredients – Helps create a smooth, even batter.
• Don’t overmix – Keeps sponge soft and airy.
• Check early – Every oven varies; check at 20 minutes.
• Cool completely before filling – Prevents cream from melting.
• Level layers – For a professional finish.
• Use quality jam – Enhances the cake’s flavour.

Creative Ways to Customize 3-Egg Victoria Sponge

• Add lemon or orange zest to the batter for a citrus twist.
• Fill with chocolate ganache instead of cream.
• Decorate with fresh berries and mint leaves for elegance.
• Replace jam with Nutella or salted caramel for indulgence.
• Add a layer of fruit slices between jam and cream.

Storing 3-Egg Victoria Sponge the Right Way

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate if filled with cream, and consume within 24 hours.
• Freeze unfilled sponges for up to 2 months; thaw before filling.

How to Reheat Victoria Sponge (If Needed)

• Microwave method – Warm a slice for 10 seconds for a soft texture.
• Oven method – Heat the unfilled sponge at 140°C for 5 minutes.
• From frozen – Defrost completely before adding filling.

Nutritional Breakdown (per serving)

• Calories: ~360 kcal
• Protein: 6g
• Carbohydrates: 42g
• Fat: 19g
• Fibre: 1g
• Sugar: 28g

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FAQs

How much mixture do you need for a 3-egg Victoria sponge?

A 3-egg Victoria sponge uses 175g each of self-raising flour, butter, and caster sugar. This amount fits perfectly into two 18cm (7-inch) sandwich tins for even, well-risen layers.

How do you keep a 3-egg Victoria sponge light and fluffy?

To keep the sponge airy, ensure all ingredients are at room temperature and mix for only about one minute. Overmixing can make the texture dense instead of soft and light.

Why does my 3-egg sponge sink in the middle?

A sponge may sink if the oven door is opened too early or if the mixture sits too long before baking. Bake immediately after mixing and avoid checking until the last few minutes.

How do you know when a 3-egg Victoria sponge is perfectly baked?

The cake is ready when it’s golden brown, springs back when lightly pressed, and a skewer inserted into the centre comes out clean. Avoid overbaking to maintain moisture.

Wrapping It Up

Mary Berry’s 3-Egg Victoria Sponge is proof that simplicity never goes out of style. With its golden sponge, sweet jam, and creamy filling, this cake is perfect for any occasion — light enough for tea-time yet indulgent enough for dessert. Easy to prepare and consistently delicious, it’s a timeless recipe every home baker should know.