Mary Berry's Victoria Sponge Recipe

What is Mary Berry Victoria Sponge Recipe?

Mary Berry’s Victoria sponge recipe is a classic British cake consisting of two light sponge layers filled with jam and whipped cream or buttercream, often dusted with icing sugar.

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What Goes Best with Mary Berry Victoria Sponge Recipe?

Victoria sponge is traditionally served with tea or coffee. It also pairs well with fresh berries, clotted cream, or a glass of chilled champagne for special occasions.

Ingredients

225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 tsp baking powder
1 tsp vanilla extract (optional)
4 tbsp raspberry or strawberry jam
Icing sugar for dusting
Whipped cream or buttercream (optional)

How to Prepare Mary Victoria Sponge Recipe

Preheat the oven: Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins.
Mix the batter: In a large bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour and baking powder.
Bake the cakes: Divide the mixture evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes until the cakes are golden and spring back when pressed lightly.
Cool the cakes: Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Assemble the cake: Spread the jam over one of the cooled sponges. If using, add whipped cream or buttercream. Sandwich the two sponges together.
Dust with icing sugar: Lightly dust the top with icing sugar before serving.

Notes

You can add vanilla extract for extra flavor.
Ensure the cakes are fully cooled before adding the filling to avoid melting the cream or buttercream.

How to Serve Mary Berry Victoria Sponge Recipe

Serve the Victoria sponge with a light dusting of icing sugar on top and a side of fresh berries. It’s perfect with afternoon tea or as a celebratory dessert.

How to Reheat Mary Berry Victoria Sponge Recipe

Victoria sponge is best served fresh, but you can gently warm slices in the microwave for about 10 seconds if needed. However, it’s typically served at room temperature.

How to Store Leftovers of Mary Berry Victoria Sponge Recipe

Store leftover Victoria sponge in an airtight container at room temperature for up to 3 days. If filled with fresh cream, refrigerate and consume within 1-2 days.

Frequently Asked Questions Regarding Mary Berry Victoria Sponge Recipe

Can I use plain flour instead of self-raising flour? Yes, but add 2 tsp of baking powder for every 225g of plain flour.
What jam should I use for Victoria sponge? Raspberry or strawberry jam is traditional, but any fruit jam can work.
Can I make the sponge gluten-free? Yes, substitute the self-raising flour with gluten-free self-raising flour.
How do I prevent the cake from sinking in the middle? Make sure not to open the oven door during baking and use fresh baking powder.
Can I freeze Victoria sponge? Yes, freeze the sponge layers (without filling) for up to 3 months.
What is the best way to whip cream for the filling? Use cold double cream and whip until soft peaks form for the best consistency.
How do I know when the sponges are done? The sponges should be golden and spring back when lightly pressed.
Can I use buttercream instead of whipped cream for filling? Yes, buttercream is a popular alternative to whipped cream.
Can I add fresh fruit to the filling? Yes, sliced strawberries or raspberries work well with the cream filling.
What makes a Victoria sponge light and airy? Creaming the butter and sugar thoroughly and not overmixing the batter are key to a light sponge.