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Mary Berry 3-Egg Victoria Sponge

Mary Berry 3-Egg Victoria Sponge
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-3-egg-victoria-sponge/