Mary Berry Victoria Sponge (All-in-one Sponge)
User Reviews
4.7
Mary Berry Victoria Sponge (All-in-one Sponge)
Description
This Victoria Sponge cake uses a balanced combination of standard baking ingredients measured carefully, mixing self-raising flour, raising agents, and caster sugar before adding margarine or softened butter, eggs, and vanilla extract. The all-in-one method streamlines preparation as all ingredients are mixed together until the batter is smooth and homogeneous. The cake layers are baked in 8-inch pans at a moderate temperature to ensure an even rise and a golden crust without excessive doming, with doneness confirmed by a toothpick test and a springy texture.
The buttercream filling is prepared by beating softened butter with icing sugar, double cream, and vanilla to a fluffy consistency that contrasts with the cake layers. Assembling the cake involves layering one sponge with jam and buttercream and topping with the second sponge, with a light dusting of icing sugar for presentation. Fresh berries can be added for garnish if desired.
The recipe benefits from room temperature ingredients for easier mixing and uniform texture. Using a scale enhances accuracy for consistent results. Cake layers can be prepared a day in advance if wrapped and stored properly. Lower baking temperatures help cakes rise with flat tops, reducing the need for levelling before assembly.
Ingredients
For the cake
- 226 g self-rising flour 1 ¼ cup + 2 tbsp
- 226 g caster sugar superfine sugar, 1 cup plus 2 tbsp
- 1 tsp baking powder
- 226 g baking margarine or softened unsalted butter, Stork brand; 1 cup
- 4 egg room temperature, large
- 1 tsp vanilla extract paste or powder
Buttercream
- 115 g unsalted butter softened, ½ cup
- 390 g icing sugar powdered sugar
- 80 ml double cream heavy cream
- 1 tsp vanilla extract
To fill & decorate
- icing sugar to dust
- jam seedless raspberry or strawberry
- fresh berries optional
Instructions
Make the cake layers
- Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan forced). Grease and line two 8 inch baking tins. Note: you can bake the cakes at a slightly lower temperature for a bit longer to ensure flat tops.
- Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine.
- Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
- Divide the batter between the prepared cake pans and bake until golden. This can take approximately 28-30 minutes or until a toothpick inserted in the centre comes out clean, cakes are springy to the touch and just coming away from the edges of the cake tin. Cool the cakes completely on a wire rack before adding any frosting.
Make the buttercream
- Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
- Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
- If you like you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.
Notes
- Use room temperature ingredients to ensure even mixing and texture.
- Measuring ingredients by weight provides more consistent results than volume.
- Buttercream is made with softened butter, not baking spread, for best flavor and texture.
- Freshness of self-raising flour and baking powder is important for proper rising.
- Bake layers at a slightly lower temperature to reduce doming and achieve flat tops.
- Cake layers can be baked in advance, cooled, wrapped tightly, and stored airtight.
- A toothpick inserted in the center coming out clean, and a springy touch, indicate doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 248mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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