Mary Berry's Victoria Sponge Cake
User Reviews
3.9
Mary Berry's Victoria Sponge Cake
Description
The Victoria Sponge Cake consists of two equal layers baked in 19cm round tins. The batter is made by creaming softened butter and granulated sugar until smooth, then incorporating eggs, self-raising flour, and baking powder to form a smooth batter. Baking at 180ºC for about 20 minutes yields golden sponges with a tender crumb.
Once cooled, a silky vanilla buttercream is spread on one sponge, topped with plum jam, and capped with the second sponge. This combination offers both richness from the buttercream and fruity moisture from the jam.
This cake slices into generous portions, suitable for serving multiple guests. It pairs well with tea or coffee and is a traditional British cake often enjoyed on special occasions.
Dividing the batter evenly or baking two tins simultaneously helps achieve uniform thickness. Adjusting sugar levels is possible based on preference, with less sugar yielding a lighter sweetness while retaining fluffiness.
Ingredients
- 250 g self-raising flour
- 250 g butter softened
- 200 g granulated sugar
- 4 egg large
- 1 teaspoon baking powder
To make the buttercream
- 50 g butter softened
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the filling
- ½ jam I used plum jam, any variety
Instructions
- To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.
- Add the eggs and mix again, then add the flour, and baking powder, and mix to get a smooth batter.
- Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, or until golden, and a skewer inserted in the middle comes out clean.
- Leave the cakes to cool down.
- To make the buttercream, sift the icing sugar with the butter, then add the vanilla extract and milk, and mix again to get a silky cream.
- To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.
Notes
- Divide the batter evenly between two equal-size tins to ensure uniform sponge thickness and even baking.
- If baking in a single larger tin, cut the cooled cake horizontally for layers instead of baking separately.
- Medium-size 19cm cake tins typically yield 8 generous slices, suitable for several servings.
- Reduce sugar to 200g if a less sweet cake is preferred to maintain a fluffy texture without overwhelming sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 4489 kcal
% Daily Value*
| Calories | 4489kcal | 224% |
| Carbohydrates | 485g | 162% |
| Protein | 55g | 110% |
| Fat | 265g | 408% |
| Saturated Fat | 161g | 805% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 70g | 350% |
| Trans Fat | 10g | 500% |
| Cholesterol | 1302mg | 434% |
| Sodium | 2198mg | 92% |
| Potassium | 1010mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 300g | 600% |
| Vitamin A | 8477IU | 170% |
| Calcium | 406mg | 41% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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