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Mary Berry All-in-One Victoria Sponge Recipe

Mary Berry All-in-One Victoria Sponge Recipe

Mary Berry's all-in-one Victoria sponge puts everything in one bowl and produces a perfect sponge every time.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 45 minutes
Total Time 1 hour 17 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 445
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2½ tsp baking powder
  • 2 tbsp whole milk
  • Filling:
  • 4 tbsp good quality strawberry jam
  • 300 ml double cream whipped to soft peaks
  • To Finish:
  • Caster or icing sugar for dusting

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  2. Place all sponge ingredients into one large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale. Scrape down sides and beat once more.
  3. Divide equally between tins — weigh for even layers. Smooth tops. Bake 22–26 minutes until golden and a skewer comes out clean.
  4. Cool in tins 5 minutes. Turn out onto a wire rack. Cool completely — at least 45 minutes.
  5. Place one sponge on serving plate. Spread with jam. Add whipped cream. Top with second sponge. Dust with sugar.

Notes

Butter must be genuinely soft — room temperature, not slightly less cold from the fridge.
Beat for the full 2–3 minutes — under-beating gives a dense, uneven sponge.
The extra baking powder (2½ tsp) is essential for the all-in-one method.
Weigh batter between tins for perfectly equal layers.
Cool completely before filling — 45 minutes minimum.
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