Mary Berry All-In-One Victoria Sandwich

You’d think after baking hundreds of sponge cakes I’d have this one nailed—but my first go at Mary Berry’s all-in-one method? A proper faff. I didn’t trust it. No creaming butter and sugar? Straight from the fridge, even? I thought, “This’ll be dense as a brick.”

Reader, I was wrong. Gloriously wrong.

What came out of the oven was a golden, cloud-light sponge with barely any effort. The first time, though, I did overbeat it trying to get it “extra smooth” and ended up with something closer to pancake than cake. But once I trusted the process (and Mary), it became my go-to. Let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

The all-in-one method saves time and still delivers. You chuck everything into one bowl—yes, even the butter straight from the fridge—and mix for just two minutes. That’s it. No faffing, no flour clouds, no creaming.

Here’s the key: you must stop mixing as soon as it’s smooth. The texture depends on it. I didn’t believe that tiny difference would matter, but it absolutely did. Overmix, and the cake turns tough. Mix just right, and it’s as soft as a bakery sponge.

INGREDIENTS + WHY THEY MATTER

• Buttery spread (225g) – Straight from the fridge, this makes the all-in-one method possible. I used real butter once (softened) and the cake was denser. Spread works better for that classic airy texture.
• Caster sugar (225g) – Fine enough to blend easily without creaming. I tried granulated once—mistake. It left a gritty bite.
• Extra-large eggs (4) – These give the cake its lift and richness. I used large eggs once, and it didn’t rise quite as well.
• All-purpose flour (225g) – You can use self-raising and skip the baking powder, but I find this mix more reliable.
• Baking powder (3½ tsp) – Feels like a lot, but you need it to counter the cold butter. I skimped once. Regret.
• Salt (½ tsp) – Just enough to balance the sweetness and round out the flavour.
• Strawberry jam (4 tbsp) – I love a chunky one with bits of fruit. Avoid jelly-style—it just vanishes into the sponge.
• Heavy cream (150ml) – Whipped to soft peaks. I’ve used double cream too, but it’s a bit too rich for my taste.
• Caster sugar (to sprinkle) – That little sparkle on top? Pure nostalgia.

WANT TO CHANGE IT UP? HERE’S HOW

• Egg-free – I’ve had good luck with 4 tablespoons aquafaba per egg—but the texture’s more pudding-like than fluffy.
• Gluten-free – Swap in a good GF blend and add ¼ teaspoon xanthan gum. The texture holds, but it won’t rise quite as high.
• Dairy-free – Use a plant-based butter (Flora works), and swap cream for whipped coconut cream.
• Jam swaps – Raspberry works beautifully. Avoid anything too runny or it soaks through the sponge.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake came out flat	Overmixed the batter	Beat just until smooth—2 minutes max
Sponge tasted eggy	Used medium eggs instead of extra-large	Stick with 4 extra-large or adjust ratios
Cream melted everywhere	Assembled while sponge was still warm	Cool cakes completely before filling

HOW TO MAKE MARY BERRY’S ALL-IN-ONE VICTORIA SANDWICH

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm (8-inch) round cake tins.
2. In a large bowl, add: 225g buttery spread, 225g sugar, 4 extra-large eggs, 225g all-purpose flour, 3½ tsp baking powder, and ½ tsp salt.
3. Beat with an electric mixer for exactly 2 minutes—until it’s smooth and pale. It should drop slowly from a spoon, not pour.
4. Divide the batter evenly into the tins and smooth the tops. I use a scale to get it bang-on even.
5. Bake for 25 minutes or until golden, risen, and just pulling from the sides. A skewer should come out clean.
6. Cool in tins for 5 minutes, then turn out onto a wire rack. Peel off the paper and cool completely.
7. Spread jam over one sponge, then dollop whipped cream on top. Sandwich with the second sponge. Sprinkle with sugar.

TIPS FROM MY KITCHEN

• I weigh the batter in each tin—makes stacking easier.
• I use a serrated knife to level the tops if they dome slightly.
• I chill the filled cake for 20 minutes if serving later—it helps it slice cleanly.
• I sometimes mix a splash of vanilla into the cream. Totally optional, but adds warmth.

STORAGE + SERVING

• Same day – Keep it under a cake dome or tightly wrapped—it dries out quickly.
• Fridge – Store in an airtight container for up to 2 days. Bring to room temp before serving.
• Freezing – Freeze sponge layers (unfilled) tightly wrapped for up to 3 months. Thaw fully before assembling.
• To serve – A proper cup of tea, obviously. Or a little pot of fresh berries on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I use self-raising flour instead?
A: Yes—but cut the baking powder to 1 teaspoon. Still works well, just not quite as reliable in my tests.

Q: Why did my sponge sink in the middle?
A: It’s often from opening the oven too early, or underbaking. Wait until it’s golden and pulling away from the edges.

Q: Can I double the recipe for a big celebration cake?
A: You can—but bake it in three tins or the centre won’t cook through evenly. Trust me, I’ve scraped raw batter from the middle more than once.

Q: What cream should I use?
A: Heavy or double cream, whipped to soft peaks. Don’t overwhip—it turns grainy fast.

Q: Can I make it the day before?
A: You can, but it’s best the day it’s made. If prepping ahead, bake the sponges and assemble just before serving.

Try More Recipes:

• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Coffee Victoria Sandwich
• Mary Berry Victoria Sandwich
• Mary Berry Lemon Victoria Sponge

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