Mary Berry 3-Egg Victoria Sponge Recipe

This Mary Berry-inspired Victoria sponge is a simple two-layer cake filled with strawberry jam and softly whipped cream. The sponge is light and tender, with a buttery vanilla flavour and a delicate dusting of icing sugar. It is an easy bake for beginners, and the all-in-one mixing method keeps preparation straightforward. Allow about 1 hour 30 minutes in total, including cooling and assembling.

Ingredients

For the Sponge

• 175g unsalted butter, softened, plus extra for greasing
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon milk

For the Filling and Topping

• 150ml double cream, chilled
• 4 tablespoons strawberry jam, approximately 80g
• 1 teaspoon icing sugar, for dusting

How to Make Mary Berry 3-Egg Victoria Sponge

• Prepare the oven and tins: Preheat the oven to 180°C conventional or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
• Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract and milk in a large bowl. Beat with an electric mixer for about 1 to 2 minutes, until smooth and evenly combined. Scrape down the sides of the bowl as needed, but avoid overmixing.
• Fill the tins: Divide the batter evenly between the prepared tins and gently level the tops with a spatula.
• Bake the sponges: Bake on the middle shelf for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the cakes in their tins for 5 minutes. Run a blunt knife around the edges, turn them onto a wire rack and peel off the parchment. Let them cool completely before filling, about 30 to 40 minutes.
• Prepare the filling: Whip the chilled double cream until it holds soft peaks. Stir the jam briefly to loosen it if needed.
• Assemble and finish: Place one sponge on a serving plate and spread it with the jam, followed by the whipped cream. Set the second sponge on top and dust lightly with icing sugar. Slice and serve, or refrigerate until needed.

Tips for a Light Victoria Sponge

Why should the butter and eggs be at room temperature?

Soft butter blends easily with the other ingredients, while room-temperature eggs help the mixture combine smoothly. The butter should yield to gentle pressure but should not be melted or oily.

How can I stop the sponge from becoming dense?

Measure the ingredients carefully and use fresh self-raising flour and baking powder. Beat only until the batter is smooth, then get it into the oven promptly so the raising agents can do their work.

Why did my sponge sink in the middle?

A sponge can sink if it is underbaked or the oven door is opened too early. Wait until near the end of the baking time before checking, and make sure the centre springs back lightly when touched.

How do I keep the cream from melting into the cake?

Let both sponge layers cool completely before adding the filling. Whip the cream to soft peaks rather than stiff peaks, then refrigerate the assembled cake if you are not serving it straight away.

Serving Suggestions

• Serve a slice with a pot of English breakfast tea.
• Add fresh strawberries or raspberries alongside the cake.
• For a special afternoon tea, serve with a small spoonful of extra whipped cream.

Storage

Room Temperature

Unfilled sponge layers can be kept in an airtight container at room temperature for up to 2 days. Once filled with fresh cream, keep the cake refrigerated and do not leave it at room temperature for more than 2 hours.

Refrigerator

Store the cream-filled cake covered in the refrigerator for up to 2 days. For the best flavour and texture, let a slice stand at room temperature for about 15 minutes before serving.

Freezing

Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place it in a freezer-safe bag or container. Thaw at room temperature while still wrapped, then add the jam and freshly whipped cream.

Nutrition

Approximate values per slice, based on 10 slices:

• Calories: 360 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 21g
• Saturated fat: 13g
• Sodium: 160mg

Nutrition values are estimates and will vary with ingredients, brands and portion sizes.

FAQs