This Mary Berry Victoria Sponge Traybake is a light and fluffy recipe, which is made with self-raising flour and a simple buttercream. It’s the perfect cake for feeding a crowd, ready in about 1 hour and 15 minutes.
Mary Berry Victoria Sponge Traybake Ingredients
For the Sponge:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
For the Filling & Topping:
- 150g (5oz) unsalted butter, softened
- 300g (10.5oz) icing sugar, sifted
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- 4-5 tbsp good-quality raspberry or strawberry jam
- Icing sugar, for dusting (optional)
- Sprinkles or fresh berries for decoration (optional)
How To Make Mary Berry Victoria Sponge Traybake
- Prepare the Oven and Tin: Preheat the oven to 350°F (180°C / 160°C Fan). Grease a 12×9-inch (30x23cm) traybake or roasting tin and line the base with parchment paper.
- Make the Sponge Batter: Using the all-in-one method, measure all the sponge ingredients (butter, sugar, flour, baking powder, eggs, milk, and vanilla) into a large mixing bowl.
- Mix and Bake: Beat everything together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined. Pour the mixture into the prepared tin and level the surface with a spatula.
- Bake the Traybake: Bake in the center of the oven for 35 to 40 minutes. The cake is done when it has shrunk slightly from the sides of the tin, is golden brown, and springs back when pressed gently in the center.
- Cool the Cake: Let the traybake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- Make the Buttercream: While the cake cools, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well. Add the vanilla extract and 1 tablespoon of milk, and continue to beat until the buttercream is light, pale, and fluffy. Add more milk if needed to reach a smooth, spreadable consistency.
- Assemble and Decorate: Once the cake is completely cool, you have two options. For a simple topping, spread the buttercream evenly over the top of the cake. For a filled traybake, carefully slice the cake in half horizontally. Spread the bottom layer with jam, then the buttercream, and place the top layer back on.
- Serve: Dust with icing sugar and cut into squares to serve. Decorate with sprinkles or fresh berries, if desired.
Recipe Tips
- How do I get a perfectly even traybake? After pouring the batter into the tin, use an offset spatula or the back of a spoon to ensure it’s spread evenly into all the corners. This will help it bake flat and at a uniform thickness.
- Can I make this ahead of time? Yes, the sponge can be baked a day in advance and stored in an airtight container. It’s best to add the buttercream and jam on the day you plan to serve it for the freshest taste.
- How do I cut the traybake in half without it breaking? Ensure the cake is completely cool. Use a long, serrated bread knife and score a line around the middle of the cake first. Then, gently saw through the cake, keeping the knife level.
- What’s the best way to decorate a traybake for a party? For a classic look, a simple dusting of icing sugar is perfect. For a more festive feel, you can pipe the buttercream on top and add colorful sprinkles, fresh berries, or chocolate shavings.
What To Serve With Victoria Sponge Traybake
This simple and delicious cake is perfect for any occasion and is best served with:
- A pot of English tea or a cup of coffee.
- A glass of lemonade or elderflower cordial for a summer party.
How To Store Victoria Sponge Traybake
Store: The finished traybake 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. Let it come to room temperature for about 30 minutes before serving.
Victoria Sponge Traybake Nutrition Facts
- Calories: ~350 kcal per square
- Protein: 4g
- Fat: 18g
- Carbohydrates: 45g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 275g of plain flour and increase the baking powder to 4 level teaspoons in total.
This is usually caused by opening the oven door too early or by underbaking. A sudden drop in temperature can cause the rising cake to collapse. Wait until at least 30 minutes have passed before checking on it with a skewer.
Yes. The unfrosted sponge freezes beautifully. Once completely cool, wrap the entire slab in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before decorating.
Mary Berry Victoria Sponge Traybake Recipe
Description
A classic, light, and fluffy Victoria sponge adapted into an easy-to-make traybake, perfect for parties, bake sales, and feeding a crowd.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 12×9-inch traybake tin.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Pour the batter into the prepared tin, level the top, and bake for 35-40 minutes until golden and springy.
- Cool completely on a wire rack.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar, milk, and vanilla until light and fluffy.
- Spread the buttercream over the cooled cake (or slice in half and fill with jam and buttercream).
- Dust with icing sugar and cut into squares to serve.
Notes
- Using the all-in-one method makes the sponge batter quick, easy, and foolproof.
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- A 12×9-inch (or similar) roasting tin is the perfect size for this recipe.
- Store in an airtight container at room temperature for up to 3 days.
