There’s nothing better than a classic Victoria sponge cake—soft, light, and filled with sweet strawberry jam and fluffy whipped cream. This easy all-in-one method makes baking simple, so you don’t need to worry about creaming butter and sugar. Just mix everything together, bake, and enjoy a perfectly fluffy sponge every time!
This Mary Berry All-In-One Victoria Sandwich is perfect for afternoon tea, birthdays, or a weekend treat. Made with simple ingredients and ready in under an hour, it’s a must-try for any home baker.
Ingredients Needed
For the cake:
- 225g buttery spread (straight from the fridge)
- 225g sugar
- 4 extra-large eggs
- 225g all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
For the filling and topping:
- 4 tbsp strawberry jam
- 150ml heavy cream, whipped
- A little sugar, for sprinkling
How To Make Mary Berry’s All-in-One Victoria Sandwich
- Preheat the oven: Set the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease two 20cm (8-inch) round cake tins and line the bases with baking paper.
- Mix the cake batter: Add all the cake ingredients to a large mixing bowl. Use an electric mixer to beat everything together for about 2 minutes, until the batter is smooth and lighter in colour. Do not overmix.
- Bake the cakes: Divide the batter evenly between the tins, smoothing the tops. Bake for about 25 minutes, until the cakes are golden, well-risen, and pulling away from the sides of the tins.
- Cool the cakes: Let the cakes cool in the tins for a few minutes, then turn them out onto a wire rack. Peel off the baking paper and leave them to cool completely.
- Assemble the cake: Spread strawberry jam over one sponge and top with whipped cream. Place the second sponge on top and sprinkle with sugar before serving.
How To Make This Victoria Sandwich Smaller Sizes:
7-inch (18cm) Victoria Sandwich:
Use 3 extra-large eggs, 175g buttery spread, 175g sugar, 175g all-purpose flour, 2¼ tsp baking powder, and ¼ tsp salt. Bake in two 7-inch (18cm) tins for about 25 minutes.
6-inch (15cm) Victoria Sandwich:
Use 2 extra-large eggs, 115g buttery spread, 115g sugar, 115g all-purpose flour, 2 tsp baking powder, and ¼ tsp salt. Bake in two 6-inch (15cm) tins for about 20 minutes.
Recipe Tips
- Use room temperature eggs: Cold eggs won’t mix well with the batter, which can affect the texture. Let them sit at room temperature for 30 minutes before using.
- Beat the batter just enough: Overmixing makes the cake dense and heavy. Mix only until the batter is smooth and pale.
- Check for doneness properly: Gently press the top—if it springs back, it’s done. You can also insert a skewer into the centre; if it comes out clean, the cakes are ready.
- Cool completely before filling: If the cakes are even slightly warm, the whipped cream will melt and slide off. Always let them cool fully before assembling.
- Store properly to keep it fresh: Victoria sponge dries out quickly. If eating the same day, keep it covered at room temperature. Otherwise, store it in an airtight container in the fridge and let it sit out for 30 minutes before serving for the best texture.
How To Store
Storing in the Fridge: Keep in an airtight container and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before serving so the texture stays soft.
Freezing: Freeze the plain cake layers (without filling) by wrapping them tightly in cling film and foil. Store in the freezer for up to 3 months. Thaw at room temperature before adding the filling and serving.
Try More Recipes:
- Mary Berry Easy Fruit Cake
- Mary Berry Crunchy Top Lemon Cake
- Mary Berry Super Moist Chocolate Fudge Cake
- Mary Berry Chocolate Rum Cake