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Mary Berry Victoria Sponge Recipe

Mary Berry Victoria Sponge Recipe

Mary Berry's Victoria sponge is light, golden, and sandwiched with jam and cream — the definitive British classic.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 40 minutes
Total Time 1 hour 15 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
  • 2 tsp baking powder
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Filling:
  • 4 tbsp good quality strawberry jam
  • 300 ml double cream whipped to soft peaks
  • To Finish:
  • Icing sugar for dusting
  • Fresh strawberries optional

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 a large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale.
  3. Divide equally between tins — weigh for even layers. Smooth tops. Bake 22–26 minutes until golden, risen, 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. Place second sponge on top. Dust with icing sugar.

Notes

Butter must be genuinely soft — take out of fridge at least 1 hour before baking.
Weigh batter between tins for perfectly equal layers.
Check at 22 minutes — do not overbake.
Cool completely before filling — warm sponge melts cream.
With whipped cream: refrigerate and eat within 2 days. With buttercream: room temperature up to 3 days.
Unfilled sponge layers freeze for up to 3 months.
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