Mary Berry All-in-One Victoria Sponge Recipe

Mary Berry’s All-in-One Victoria Sponge is a quick, no-fuss version of the British classic that delivers perfect results every time. Instead of creaming butter and sugar separately, this method combines all ingredients in one bowl, saving time while still producing a light, airy, and beautifully golden sponge. It’s ideal for afternoon tea, celebrations, or when you want a simple yet elegant cake without the hassle of multiple steps.

What is Mary Berry All-in-One Victoria Sponge?

The All-in-One Victoria Sponge is a simplified method of making the traditional Victoria sandwich cake. All ingredients — butter, sugar, eggs, flour, and baking powder — are added to one bowl and whisked together. Mary Berry’s technique ensures a consistent rise and soft texture, making it perfect for bakers of all levels.

Other Mary Berry Popular Recipes

• Mary Berry 3-Layer Victoria Sponge
• Mary Berry Sponge Fruit Flan
• Mary Berry Gluten Free Victoria Sponge
• Mary Berry Victoria Sponge

Why This Recipe is Worth Trying

• Time-saving – All ingredients are mixed in one step.
• Reliable results – Mary Berry’s foolproof proportions ensure success.
• Light and airy texture – Despite the simplicity, it stays moist and fluffy.
• Classic flavour – Sweet, buttery, and perfectly balanced.
• Beginner-friendly – No complicated creaming method required.

Essential Ingredients to Make Mary Berry All-in-One Victoria Sponge

For the sponge:

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 2 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract (optional)

For the filling:

• 4 tbsp strawberry or raspberry jam
• 200ml double cream, whipped (or buttercream if preferred)
• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins
• Electric hand mixer or stand mixer
• Mixing bowl
• Cooling rack
• Palette knife or spatula

Step-by-Step Guide to Making Mary Berry All-in-One Victoria Sponge

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking parchment.

Step 2: Mix all ingredients together

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

Step 3: Divide and bake

Spoon the mixture evenly into the prepared tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.

Step 4: Cool completely

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

Step 5: Prepare the filling

Whip the double cream until soft peaks form. Alternatively, use buttercream by beating 100g butter with 200g icing sugar until smooth.

Step 6: Assemble the sponge

Spread jam over one sponge layer and cream or buttercream over the other. Sandwich together gently.

Step 7: Finish and serve

Dust the top with icing sugar and slice to serve. Enjoy tea or coffee for a true British treat.

What I Got Wrong (And How I Fixed It)

• Overmixed batter – Made the sponge dense. Mixing for just one minute kept it fluffy.
• Uneven layers – Dividing the mixture by weight ensured perfect balance.
• Cream melted – Cooling sponges completely solved the issue.

Healthier Ways to Make Mary Berry All-in-One Victoria Sponge

• Use low-fat butter or spread to reduce calories.
• Replace sugar with coconut sugar or a natural sweetener.
• Fill with Greek yogurt and fruit instead of cream.
• Use low-sugar jam or homemade fruit compote.

Ingredient Substitutions for Mary Berry All-in-One Victoria Sponge

• Self-raising flour → 225g plain flour + 1 tsp baking powder.
• Butter → Margarine for a lighter option.
• Double cream → Whipped coconut cream for dairy-free version.
• Jam → Lemon curd or blackberry preserve for variation.

Pairing Ideas: What to Serve With All-in-One Victoria Sponge

• Earl Grey tea – Complements the sweetness perfectly.
• Fresh berries – Adds natural freshness.
• Clotted cream – For an indulgent finish.
• Fruit coulis – Enhances fruity flavours.
• Iced coffee – Great for summer gatherings.

Expert Tips for All-in-One Victoria Sponge Success

• Use room-temperature ingredients – Helps blend everything smoothly.
• Avoid overmixing – Keeps the sponge light and soft.
• Check early – Bake until just springy to avoid dryness.
• Cool completely – Prevents cream or jam from sliding.
• Weigh evenly – Ensures both layers bake at the same rate.
• Dust just before serving – Keeps the top fresh and neat.

Creative Ways to Customize All-in-One Victoria Sponge

• Add lemon zest for a citrus twist.
• Layer with fresh strawberries for added texture.
• Top with edible flowers for elegance.
• Replace jam with Nutella or caramel for a modern twist.
• Create a mini version using cupcake tins.

Storing All-in-One 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 and thaw before assembling.

How to Reheat All-in-One Victoria Sponge (If Needed)

• Microwave method – Warm slices for 10 seconds to refresh.
• Oven method – Heat the unfilled sponge at 140°C for 5 minutes.
• From frozen – Thaw completely before filling and serving.

Nutritional Breakdown (per serving)

• Calories: ~390 kcal
• Protein: 6g
• Carbohydrates: 44g
• Fat: 22g
• Fibre: 1g
• Sugar: 29g

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FAQs

Why use the all-in-one method for Victoria sponge?

The all-in-one method saves time and ensures consistency. By mixing all ingredients together at once, you get an evenly blended batter with a light, airy texture, ideal for beginners or quick baking.

How long should you mix an all-in-one Victoria sponge?

Mix the ingredients for about 1 minute using an electric whisk until smooth. Overmixing can make the sponge dense, while undermixing may cause uneven texture.

How do you know when an all-in-one Victoria sponge is ready?

The sponge is ready when it turns golden, springs back when lightly pressed, and a skewer inserted into the centre comes out clean. Avoid opening the oven door too early to prevent sinking.

Can you make the all-in-one Victoria sponge ahead of time?

Yes, you can bake the sponges a day in advance. Once cooled, wrap them tightly in cling film and store at room temperature. Fill with jam and cream just before serving for freshness.

Wrapping It Up

Mary Berry’s All-in-One Victoria Sponge simplifies baking without sacrificing flavour or texture. This easy, dependable recipe delivers a moist, light sponge layered with sweet jam and cream — a true British classic made effortless.