This Mary Berry All-in-One Victoria Sponge Recipe is an easy and foolproof recipe, which calls for self-raising flour and caster sugar. It’s a straightforward recipe, ready in about 45 minutes plus cooling time.
Mary Berry All-in-One Victoria Sponge Ingredients
- 225g (8oz) baking spread, straight from the fridge (or very soft butter)
- 225g (8oz) caster sugar
- 4 large free-range eggs
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
- 4-5 tbsp good-quality raspberry or strawberry jam
- Caster sugar or icing sugar, for dusting
How To Make Mary Berry All-in-One Victoria Sponge
- Prepare the oven and tins: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins and line the base of each with a circle of baking parchment.
- Combine all ingredients: In a large mixing bowl, measure the baking spread (or butter), caster sugar, eggs, self-raising flour, and baking powder. There is no need to cream the butter and sugar first.
- Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together for about 2 minutes until the mixture is smooth, pale, and well-combined. The batter should have a soft ‘dropping’ consistency.
- Fill the tins: Divide the mixture evenly between the two prepared tins. Use a spatula to level the surfaces.
- Bake the sponges: Place the tins on the middle shelf of the preheated oven and bake for 25-30 minutes. The cakes are cooked when they are golden brown, well-risen, and spring back when pressed gently with a fingertip.
- Cool the cakes: Leave the sponges to cool in the tins for a few minutes before carefully turning them out onto a wire rack. Peel off the parchment paper from the bases and let them cool completely.
- Assemble the cake: Choose the sponge with the best top. Place the other sponge, upside down, onto a serving plate and spread it generously with your chosen jam. Place the second sponge on top and press down gently.
- Serve: Dust the top of the cake with a little caster sugar or icing sugar just before serving.
Recipe Tips
- Why does the all-in-one method work? This method works best with a soft baking spread or very soft butter, as it allows all the ingredients to combine quickly and evenly without the need for creaming, creating a light sponge with minimal effort.
- How to avoid a dense cake? While the method is quick, it’s important not to overmix the batter. Beat just until all the ingredients are smoothly blended. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Can I use plain (all-purpose) flour? Yes. If you don’t have self-raising flour, substitute it with 225g of plain flour and increase the baking powder to 4 level teaspoons in total (2 tsp per 115g of flour).
- How to get even layers? For perfectly matching cake layers, you can use kitchen scales to weigh the batter into each tin, ensuring they are identical.
What To Serve With Victoria Sponge
This beautifully simple cake is a classic for a reason and needs little accompaniment beyond:
- A pot of freshly brewed tea or coffee.
- A side of fresh strawberries or raspberries.
How To Store Victoria Sponge
Room Temperature: The cake is best eaten on the day it is made. Store any leftovers in an airtight container at room temperature for up to 2 days. Freeze: The unfilled sponge layers freeze perfectly. Once completely cool, wrap each layer separately in cling film and then in foil. Freeze for up to 3 months. Thaw at room temperature before assembling.
All-in-One Victoria Sponge Nutrition Facts
- Calories: ~420 kcal per slice
- Protein: 5g
- Fat: 22g
- Carbohydrates: 52g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main advantage is speed and simplicity. It removes the step of creaming butter and sugar, making it a much quicker and more foolproof method for beginner bakers to achieve a light, successful sponge.
Absolutely. For a simple buttercream, beat 100g of softened butter with 200g of sifted icing sugar and 1-2 tablespoons of milk until light and fluffy. Spread it over the jam before sandwiching the cakes together.
This is usually caused by opening the oven door too early, which lets cold air in and stops the rise. It can also happen if the cake is underbaked. Always test with a skewer before removing from the oven.
Mary Berry All-in-One Victoria Sponge Recipe
Description
The ultimate easy British classic, this Victoria sponge uses Mary Berry’s famous all-in-one method for a quick, light, and tender cake every time.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm sandwich tins.
- Place all cake ingredients (except jam and dusting sugar) into a large bowl.
- Beat with an electric mixer for 2 minutes until smooth.
- Divide the batter evenly between the prepared tins and level the tops.
- Bake for 25-30 minutes until risen, golden, and a skewer comes out clean.
- Cool completely on a wire rack.
- Sandwich the cooled sponges together with jam and dust the top with sugar to serve.
Notes
- This method is designed for speed; ensure your butter is very soft or use a baking spread straight from the fridge for best results.
- Do not be tempted to open the oven door before 20 minutes have passed, as this can cause the cakes to sink.
- For an extra treat, add a layer of vanilla buttercream or freshly whipped cream on top of the jam.
- The unfilled sponges can be frozen for up to 3 months.
