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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the sponge:
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225g self-raising flour
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225g caster sugar
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225g unsalted butter, softened
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4 large eggs
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2 tsp baking powder
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2 tbsp milk
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1 tsp vanilla extract (optional)
For the filling:
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4 tbsp strawberry or raspberry jam
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200ml double cream, whipped (or buttercream if preferred)
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Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking parchment.
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.
Spoon the mixture evenly into the prepared tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.
Let the cakes cool in their tins for 5 minutes, then transfer to a wire rack to cool completely before assembling.
Whip the double cream until soft peaks form. Alternatively, use buttercream by beating 100g butter with 200g icing sugar until smooth.
Spread jam over one sponge layer and cream or buttercream over the other. Sandwich together gently.
Dust the top with icing sugar and slice to serve. Enjoy with tea or coffee for a true British treat.