Mary Berry Victoria Sandwich

I’ll be honest—the first time I made this, I was far too smug about it. “It’s just a Victoria sponge,” I thought. “Simple! Foolproof!” Famous last words. My sponge came out pale and stodgy, and the whipped cream melted into a sad puddle because I rushed the cooling step.

But here’s the thing: this bake is deceptive. It looks simple, but getting that proper golden rise, soft crumb, and balanced filling? That takes care. So I went back in—three more times, to be exact. I tested with butter, margarine, room temp eggs, straight-from-the-fridge ones, even swapped tins.

Let me show you what actually worked.

WHY THIS ONE WORKS SO WELL

Most Victoria sponge recipes play it too safe—minimal rise, dull texture, and no real flavour pop. But Mary’s version uses margarine from the fridge, and that caught me off guard. I thought it would never cream properly. Turns out, it creates a tighter crumb that holds the structure beautifully when layered with cream.

Also, the self-raising flour plus just a bit of baking powder? Game changer. Some versions overdo it and the sponge domes like a muffin. This one rises evenly, like it knows its place.

INGREDIENTS + WHY THEY MATTER

• Margarine (cold!) – Gives the cake a tender crumb without being greasy. I tried butter once—it was richer, but the sponge didn’t hold up as well under the filling.
• Superfine Sugar – Dissolves quickly and helps keep the texture light. I tried caster sugar once; it worked fine, but granulated was a disaster—crunchy crumbs, no thanks.
• Self-Rising Flour + Baking Powder – The mix of both gives an even rise without over-inflating the batter.
• Eggs (room temp) – Absolutely essential for volume. Cold eggs gave me a dense sponge.
• Heavy Cream – Whipped to stiff peaks, it gives structure. Don’t go soft here—literally.
• Strawberry Jam – Go for thick, chunky jam. I used a runny one once and it bled right through the sponge.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? I tested this with Stork Baking Block and Elmlea Plant Double. Surprisingly decent! Just chill the cream a lot before whipping.
• No self-raising flour? Use plain flour + 2 tsp baking powder.
• Jam Swap – Raspberry works, but avoid anything with seeds unless you want crunch. Apricot is lovely but less traditional.
• Not a fan of cream? You can use buttercream, but it does make it heavier.

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

What Went Wrong	Why It Happens	How to Fix It
Sponge didn’t rise	Cold eggs + undermixed batter	Use room temp eggs, beat well but don’t overdo
Cream melted	Cakes were still warm	Wait fully until cool before assembling
Top sponge slid off	Filling too thick near edges	Leave a little border, don’t overfill

HOW TO MAKE MARY BERRY’S VICTORIA SANDWICH

1. Preheat & Prep
   180°C (160°C fan). Grease two 20cm tins, line bases with parchment.
   I use old metal tins—still bake more evenly than my fancy ones.
2. Mix Batter
   In one go: margarine, sugar, eggs, flour, baking powder. Beat until pale and smooth.
   If it looks curdled, don’t panic—it usually bakes out fine.
3. Bake
   Divide between tins, level off, and bake for 25–30 mins. Tops should spring back.
   If the edges pull away, it’s slightly over—but still usable.
4. Cool Completely
   Leave in tins for 5 mins, then transfer to rack. Peel off paper gently.
   I once skipped this and lost half a base. Never again.
5. Fill
   Whip cream to stiff peaks. Spread jam on one sponge, cream on the other. Sandwich.
   Keep jam away from edges—it squishes out when you press.
6. Finish
   Sprinkle top with superfine sugar. Serve with tea and smugness.

TIPS FROM MY KITCHEN

• I warm the jam slightly—it spreads easier and doesn’t tear the sponge.
• If your cream won’t whip, pop the bowl in the freezer for 5 mins.
• I use a cake lifter to assemble—it’s saved me more than once.
• If serving later, I chill the whole thing uncovered for 30 mins to help it firm up.

STORAGE + SERVING

• Fridge: Best eaten within 2 days. Store in a cake dome or box to avoid fridge-dryness.
• Freezing: Sponge layers freeze well (without filling). Wrap tightly, freeze up to 1 month.
• To Serve: Let come to room temp for 20 mins before slicing. Best with tea or lemonade.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can, but expect a denser sponge. Butter gives richer flavour, but margarine gives better rise in this case.

Q: Why didn’t my sponge rise evenly?
A: Could be cold eggs, overmixing, or uneven oven temp. Try rotating the tins halfway through next time.

Q: Can I make this the day before?
A: Yes, but fill it the day you serve. Sponge alone keeps beautifully overnight.

Q: Do I need to sift the flour?
A: I don’t always—but if your flour is clumpy or compacted, give it a sift. It can help with fluffiness.

Q: Can I use whipped topping instead of real cream?
A: Technically yes, but I tried it once and it tasted plasticky. If you’re going to do it, go all in.

Try More Recipes:

• Mary Berry Dundee Cake
• Mary Berry Madeira Cake
• Mary Berry Butterfly Cakes
• Mary Berry Mocha Cake