This Mary Berry 3-Egg Victoria Sponge is a light and classic recipe, which is made with self-raising flour and caster sugar. It’s the perfect afternoon tea cake, ready in about 45 minutes plus cooling time.
Mary Berry 3-Egg Victoria Sponge Recipe Ingredients
For the Sponge:
- 175g (6oz) softened butter or baking spread
- 175g (6oz) caster sugar
- 3 large eggs
- 175g (6oz) self-raising flour
- 1 ½ level tsp baking powder
- 1 tsp vanilla extract
For the Filling:
- 75g (3oz) unsalted butter, softened
- 150g (5oz) icing sugar, sifted
- 1 tbsp milk
- 3-4 tbsp good-quality strawberry or raspberry jam
- Caster sugar or icing sugar, for dusting
How To Make Mary Berry 3-Egg Victoria Sponge
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C / 160°C Fan). Grease two 7-inch (18cm) round sandwich tins and line the base of each with parchment paper.
- Make the Sponge Batter: Using the all-in-one method, place the softened butter (or baking spread), caster sugar, eggs, self-raising flour, baking powder, and vanilla extract into a large mixing bowl.
- Mix and Bake: Beat all the ingredients together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined.
- Bake the Sponges: Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the center of the oven for 20 to 25 minutes, until the cakes are golden, well-risen, and spring back when gently pressed.
- Cool the Cakes: Let the sponges cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Make the Buttercream: While the cakes cool, make the filling. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well. Add the milk and beat again until the buttercream is light and fluffy.
- Assemble the Cake: Place one cooled sponge layer, upside down, onto a serving plate. Spread it generously with the jam, followed by the buttercream. Place the second sponge on top and press down gently.
- Serve: Lightly dust the top of the cake with caster sugar or icing sugar before slicing and serving.
Recipe Tips
- What size tins should I use for a 3-egg sponge? This recipe is perfectly scaled for two 7-inch (18cm) sandwich tins. Using larger tins will result in very thin cakes.
- How do I get the lightest sponge? Using room temperature ingredients, especially the eggs and butter/baking spread, is crucial. It allows the batter to combine smoothly and trap air, which creates a lighter, more tender cake.
- Can I use butter instead of baking spread? Yes, softened butter works perfectly. Mary Berry often recommends a high-quality baking spread for the all-in-one method as it’s soft straight from the fridge and can yield a slightly lighter result, but butter provides a richer flavor.
- How do I know when the cake is done? The “spring back” test is the most reliable. Gently press the top of the sponge with your fingertip; if it springs back into place, it’s ready. If an indent remains, it needs another minute or two in the oven.
What To Serve With 3-Egg Victoria Sponge
This quintessentially British cake is the star of any tea time and needs nothing more than:
- A pot of freshly brewed English Breakfast tea.
- A simple cup of coffee.
How To Store 3-Egg Victoria Sponge
Store: The assembled cake will keep well in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store it in the refrigerator, but let it come to room temperature for about 30 minutes before serving for the best texture.
3-Egg Victoria Sponge Nutrition Facts
- Calories: ~460 kcal per slice
- Protein: 4g
- Fat: 26g
- Carbohydrates: 52g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. The most traditional Victoria sponge filling is simply a generous layer of raspberry or strawberry jam. The buttercream is a popular and delicious addition, but not strictly required.
Yes. If you don’t have self-raising flour, use 175g of plain flour and increase the baking powder to 3 level teaspoons in total.
A dense cake is usually the result of overmixing the batter after the flour has been added, or using ingredients that are too cold. With the all-in-one method, mix only until the ingredients are smooth and combined.
Mary Berry 3-Egg Victoria Sponge Recipe
Description
A perfectly scaled-down version of the British classic, this light and tender 3-egg Victoria sponge is made with a famously easy all-in-one method and filled with jam and buttercream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 7-inch (18cm) sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the tins and bake for 20-25 minutes until golden and springy. Cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar and milk until light and fluffy.
- Spread one cooled cake layer with jam, then top with the buttercream.
- Place the second cake layer on top and dust with caster sugar before serving.
Notes
- Using room temperature ingredients is essential for a light, even bake.
- This recipe is specifically for 7-inch (18cm) tins; using larger tins will result in thin cakes.
- Do not overmix the batter; stop as soon as it is smooth and combined.
- Ensure cakes are completely cool before filling to prevent the buttercream from melting.
