Print

Mary Berry 3-Layer Victoria Sponge Recipe

Mary Berry 3-Layer Victoria Sponge
Print Recipe

The 3-Layer Victoria Sponge is a light, airy cake made with equal parts flour, sugar, butter, and eggs, filled with whipped cream and strawberry jam. Mary Berry’s version maintains the traditional taste but adds extra height and beauty with three perfectly baked layers stacked together.

Ingredients

Scale

For the sponge:

  • 300g self-raising flour

  • 300g caster sugar

  • 300g unsalted butter, softened

  • 6 large eggs

  • 2 tsp baking powder

  • 2 tbsp milk

  • 1 tsp vanilla extract (optional)

For the filling:

  • 250ml double cream, whipped

  • 6 tbsp strawberry jam (or raspberry jam)

  • Icing sugar, for dusting

Instructions

Step 1: Prepare the tins

Preheat oven to 180°C (160°C fan). Grease and line three 20cm round tins with baking paper.

Step 2: Make the sponge batter

In a large bowl, beat butter, sugar, eggs, flour, baking powder, vanilla, and milk together using an electric whisk until smooth and creamy.

Step 3: Divide and bake

Divide mixture evenly between the tins. Level the tops and bake for 20–25 minutes until golden and springy to the touch.

Step 4: Cool the cakes

Leave cakes in tins for 5 minutes, then turn out onto a wire rack to cool completely.

Step 5: Prepare the filling

Whip the double cream until soft peaks form. Set aside with the jam ready to spread.

Step 6: Assemble the layers

Place one sponge on a serving plate, spread a layer of jam, followed by cream. Repeat with the second layer. Top with the final sponge and dust with icing sugar.

Step 7: Serve and enjoy

Slice into generous portions and serve with tea or coffee.

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