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Mary Berry Victoria Sponge Traybake Recipe

Mary Berry Victoria Sponge Traybake
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Mary Berry Victoria Sponge Traybake is a sheet-cake version of the traditional Victoria sponge. The fluffy vanilla sponge is baked in a rectangular tin and typically layered with raspberry jam and a light dusting of icing sugar, making it easy to slice and share.

Ingredients

Scale

For the Sponge

  • 225g self-raising flour

  • 225g caster sugar

  • 225g softened butter

  • 4 large eggs

  • 2 tsp baking powder

  • 2 tsp vanilla extract

  • 2 tbsp milk

For the Filling & Topping

  • 200g raspberry jam

  • Icing sugar (for dusting)

  • Optional: whipped cream or buttercream

Instructions

Step 1: Prepare the tray

Line your traybake tin with parchment paper and lightly grease the sides so the sponge lifts out easily after baking.

Step 2: Preheat the oven

Set your oven to 160°C (fan) or 180°C (conventional) to ensure even baking.

Step 3: Mix the sponge ingredients

Add flour, caster sugar, butter, eggs, baking powder, vanilla, and milk into a mixing bowl. Beat until the batter becomes smooth, pale, and creamy.

Step 4: Fill the tray

Spread the mixture evenly into the prepared tin and smooth the surface using a spatula.

Step 5: Bake the traybake

Bake for 25–30 minutes or until golden and a skewer inserted into the centre comes out clean.

Step 6: Cool completely

Allow the sponge to cool in the tin for 10 minutes, then transfer to a wire rack until fully cooled.

Step 7: Add the jam layer

Once cooled, spread a generous, even layer of raspberry jam over the sponge.

Step 8: Finish with icing sugar

Dust the top with icing sugar and slice into squares for serving.

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