Print

Mary Berry Victoria Sponge

Mary Berry Victoria Sponge
Print Recipe

The Victoria Sponge, also known as Victoria Sandwich, is a traditional British cake made from two layers of airy sponge filled with jam and whipped cream or buttercream. Mary Berry’s version keeps things simple and elegant, using equal parts flour, sugar, butter, and eggs to ensure a consistent, beautifully textured sponge.

Ingredients

Scale

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

Instructions

Step 1: Prepare the tins

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

Step 2: Mix the sponge ingredients

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

Step 3: Divide and bake

Divide the batter evenly between the tins. Smooth the tops and bake for 20–25 minutes until risen, golden, and springy to the touch.

Step 4: Cool the cakes

Let the cakes cool in tins for 5 minutes, then turn them onto a wire rack to cool completely.

Step 5: Prepare the filling

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

Step 6: Assemble the cake

Spread jam on one sponge and cream (or buttercream) on the other. Gently sandwich them together.

Step 7: Dust and serve

Lightly dust the top with icing sugar and serve with tea or coffee.

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