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Mary Berry 3 Egg Victoria Sponge Recipe

Mary Berry 3 Egg Victoria Sponge Recipe

Mary Berry's 3 egg Victoria sponge is the perfectly sized version for a smaller household — light, golden, and completely classic.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: British
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 175 g unsalted butter softened
  • 175 g caster sugar
  • 3 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1½ tsp baking powder
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Filling:
  • 3 tbsp good quality strawberry jam
  • 200 ml double cream cold
  • 1 tbsp icing sugar sifted
  • 1 tsp vanilla extract
  • To Finish:
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 18cm sandwich tins.
  2. Place all sponge ingredients in a large bowl. Beat with electric whisk 2–3 minutes until smooth and pale. Scrape down halfway.
  3. Divide equally between tins — weigh for even layers. Smooth tops. Bake 20–24 minutes until golden, springy, and a skewer comes out clean.
  4. Cool in tins 5 minutes. Turn out. Cool completely — at least 45 minutes.
  5. Whip cream, icing sugar, and vanilla to soft peaks.
  6. Place one sponge upside down on a serving plate. Spread jam generously to the edges. Spread cream generously over jam. Top with second sponge right-side up. Press gently. Dust with icing sugar.

Notes

Use 18cm tins not 20cm — the batter needs the smaller tin to rise properly.
Weigh batter between tins for perfectly even layers.
Cool completely before filling — at least 45 minutes.
Turn the base sponge upside down for a perfectly flat surface for the jam.
Be generous with both jam and cream — a thin filling is a disappointment.
Freeze unfilled sponge layers for up to 3 months.
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