Mary Berry Victoria Sponge Cake Recipe

The Victoria Sponge Cake, named after Queen Victoria, is a classic British treat that has become a staple in afternoon teas across the UK. Known for its light and fluffy texture, it is a simple yet elegant cake that features layers of sponge filled with jam and cream.

Mary Berry's Victoria Sponge Cake Recipe

Ingredients for the Victoria Sponge Cake

• 225g self-raising flour
• 225g caster sugar
• 225g baking spread or softened butter
• 2 tsp baking powder
• 4 large eggs
• 2 tbsp milk (if needed)
• 100g strawberry or raspberry jam
• 300ml double cream, whipped
• Icing sugar for dusting

Preparation Instructions for the Victoria Sponge Cake

1. Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm (8 inch) round cake tins.
2. In a large mixing bowl, combine the self-raising flour, caster sugar, baking spread, baking powder, and eggs. Beat together until the mixture is smooth. If the mixture is too stiff, add a tablespoon or two of milk to loosen it.
3. Divide the mixture evenly between the two prepared cake tins. Use a spatula to smooth the tops.
4. Bake in the preheated oven for 25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
5. Allow the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
6. Once the cakes are cool, place one cake layer on a serving plate and spread the jam evenly over it.
7. Spread the whipped cream over the jam layer, then top with the second cake layer.
8. Dust the top of the cake with icing sugar before serving.

How to Store and Reheat Victoria Sponge Cake

• Storage: Store the Victoria Sponge Cake in an airtight container at room temperature for up to 3 days. If filled with fresh cream, store in the refrigerator and consume within 2 days.
• Reheating: The Victoria Sponge Cake is best enjoyed fresh. If you need to reheat it, place slices in a microwave for 10-15 seconds, but note that reheating may affect the texture.

Nutritional Information for Victoria Sponge Cake

• Calories: Approximately 450 kcal per slice (based on 10 slices)
• Carbohydrates: 50g
• Protein: 6g
• Fat: 25g
• Sugar: 30g
• Fiber: 1g

FAQ about the Victoria Sponge Cake

What can I use instead of self-raising flour? You can use plain flour with 2 tsp of baking powder per 225g of flour as a substitute.

Can I use different types of jam? Yes, you can use any jam of your choice, such as raspberry, strawberry, or even apricot.

How can I make this cake dairy-free? Substitute the butter with a dairy-free margarine and use a plant-based cream alternative.

Final Thoughts

The Victoria Sponge Cake is an elegant and classic dessert that never fails to impress. Perfect for any occasion, it pairs wonderfully with a cup of tea. Serve it at your next gathering and enjoy the light, fluffy texture with a rich layer of jam and cream.