Nothing captures the charm of British baking quite like the Mary Berry Victoria Sponge Recipe. It’s a light, buttery sponge cake filled with sweet strawberry jam and fluffy whipped cream, all dusted with a gentle layer of icing sugar. Perfect for tea time, birthdays, or an afternoon indulgence, Mary Berry’s version of this timeless favorite is foolproof and always delicious.
Why Mary Berry Victoria Sponge Recipe Is a Baking Essential
Mary Berry brings her signature touch of simplicity and perfection to this beloved sponge cake. The recipe uses a few staple ingredients, requires minimal equipment, and delivers a showstopping centerpiece for any occasion. The texture is tender, the flavor is rich but balanced, and it always looks stunning.
Ingredients for Mary Berry Victoria Sponge Recipe
Sponge Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
Filling
- 100g strawberry jam
- 150ml double cream, whipped
- Icing sugar for dusting
Step-by-Step Instructions
Step 1: Preheat and Prepare Pans
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm (8-inch) round cake tins.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the butter and caster sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, adding a little flour if the mixture curdles. Stir in the vanilla extract.
Step 4: Fold in Flour and Baking Powder
Sift in the self-raising flour and baking powder. Fold in gently until combined.
Step 5: Add Milk
Stir in the milk to create a soft dropping consistency.
Step 6: Bake
Divide the mixture evenly between the prepared tins. Bake for 20–25 minutes until golden and springy.
Step 7: Cool
Cool the sponges in the tins for 5 minutes, then transfer to a wire rack.
Step 8: Fill and Finish
Spread jam on one sponge layer, top with whipped cream, then sandwich with the other sponge. Dust with icing sugar.
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Sugar | 21g |
| Carbohydrates | 34g |
| Protein | 4g |
Tips for Perfect Mary Berry Victoria Sponge Recipe
Use Room Temperature Ingredients
This ensures smoother mixing and a better rise.
Avoid Overmixing
Fold the batter gently to keep the sponge light.
Get the Rise Right
Don’t open the oven door early. Let the cakes bake undisturbed.
Flavor Variations
Raspberry Victoria Sponge
Swap strawberry jam for raspberry jam and add fresh raspberries.
Lemon Twist
Add lemon zest to the sponge and use lemon curd instead of jam.
Buttercream Option
Use vanilla buttercream instead of whipped cream for longer-lasting filling.
Serving Ideas
- Serve with hot tea for an afternoon treat
- Garnish with fresh berries for a pretty presentation
- Add a dollop of clotted cream for extra richness
Storage and Freezing
Storing
Keep in an airtight container for up to 3 days. If using cream, store in the fridge.
Freezing
Freeze sponge layers (without filling) wrapped in cling film and foil for up to 3 months.
External Inspiration
For more British bakes and variations of the classic sponge, explore BBC Good Food’s Victoria Sponge Recipes for creative ideas and baking tips.
FAQs About Mary Berry Victoria Sponge Recipe
Can I use plain flour instead?
Yes, add 2 tsp baking powder per 225g of plain flour.
Can I use buttercream instead of whipped cream?
Absolutely. Buttercream holds up longer and is great for decorating.
Can I make it in one tin?
Yes, bake in a deep tin and slice in half once cooled.
How do I prevent a dry sponge?
Do not overbake and use fresh eggs and good-quality butter.
What jam works best?
Strawberry is traditional, but raspberry and cherry are also delicious.
