Mary Berry’s Victoria sponge cake recipe is a baking classic and a tasty tea-time treat – and it’s incredibly easy to make
The classic Victoria sponge cake, also known as a sandwich cake, is a staple in British baking. It typically features a vanilla sponge filled with jam and either cream or buttercream.
This cake was a favourite of Queen Victoria herself and continues to be a beloved treat across the UK, often paired with a cup of tea due to its delightfully light texture.
Mary Berry, a household name in baking, has been perfecting her version of this cake for years, earning over 400 five-star reviews on BBC Good Food. The recipe’s description reads: “Mary Berry’s easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.”
With just six simple ingredients, this recipe can serve up to 12 people and takes a mere 25 minutes to bake, reports the Express.
Mary Berry’s Victoria sponge recipe
Ingredients
- Four free-range eggs
- 225g caster sugar (with a bit extra for dusting)
- 225g self-raising flour
- Two teaspoons of baking powder
- 225g of room-temperature butter
To serve
- Strawberry or raspberry jam
- Whipped double cream (optional)
Method
Start by preheating the oven to 180C or 160C Fan and then greasing and lining two 20cm sandwich tins.
Mix the eggs, sugar, flour, baking powder, and butter with an electric mixer without overmixing. Then, divide the batter between two tins and bake for 25 minutes, checking at the 20-minute mark.
Once golden brown and pulling away from the tin edges, let them cool for five minutes before transferring to a cooling rack. To finish, spread jam generously on one upside-down cake layer before serving.
If you fancy, now’s the moment to spread on some whipped cream.
Top it with the second cake, top-side up and dust over a bit of caster sugar.