Mary Berry All-In-One Victoria Sponge Cake Recipe

Mary Berry All-In-One Victoria Sponge Cake is a classic British dessert that’s known for its light and fluffy texture. Using the all-in-one method, this recipe is incredibly easy to make and is perfect for afternoon tea, birthdays, or any special occasion. The simplicity of combining all ingredients at once ensures that even novice bakers can achieve a beautiful, delicious sponge every time.

What is Mary Berry’s All-In-One Victoria Sponge Cake?

Mary Berry’s All-In-One Victoria Sponge Cake is a simplified version of the classic British sponge cake, designed for ease and speed. Unlike traditional methods that require creaming butter and sugar first, Mary Berry’s all-in-one approach combines all ingredients at once, making the process quicker while still delivering a light, fluffy sponge. The result is a beautifully soft cake with the same airy texture and delicious flavor of the traditional Victoria sponge, perfect for any occasion.

Other Popular Recipes

• Mary Berry 10-Inch Sponge Cake
• James Martin Victoria Sponge
• Mary Berry Victoria Sponge with Buttercream

Why You Should Try This Recipe

• Quick and easy: The all-in-one method makes it a breeze to prepare.
• Classic flavor: This cake is timeless, with a soft sponge and simple filling.
• Perfect for any occasion: Ideal for tea parties, birthdays, or casual desserts.
• Beginner-friendly: Simple enough for novice bakers to achieve great results.
• Light and fluffy: The combination of ingredients creates a tender and soft texture.

Ingredients Needed to Make Mary Berry All-In-One Victoria Sponge Cake

• 225g (8 oz) self-raising flour – for a light, airy cake.
• 225g (8 oz) caster sugar – provides sweetness and lightness.
• 225g (8 oz) softened butter – ensures a moist cake.
• 4 large eggs – adds richness and structure.
• 2 tsp baking powder – helps the cake rise.
• 2 tbsp milk – to loosen the batter slightly.
• 1 tsp vanilla extract – for a hint of extra flavor.

For the filling:

• 100g (3.5 oz) raspberry or strawberry jam – for the classic fruity filling.
• 150ml (5 fl oz) double cream – whipped, optional for an extra indulgent filling.
• Icing sugar – for dusting the top.

Equipment

• 2 x 20cm (8-inch) round cake tins – for baking the sponge layers.
• Electric mixer or hand whisk – for combining the ingredients.
• Spatula – for spreading the filling and smoothing the batter.
• Cooling rack – for cooling the cakes.

Instructions to Prepare Mary Berry All-In-One Victoria Sponge Cake

Step 1: Preheat the oven and prepare the tins

• Preheat your oven to 180°C (160°C fan) or 350°F. Grease the two round cake tins and line the base with baking parchment to ensure the cakes don’t stick.

Step 2: Combine the ingredients

• In a large mixing bowl, place the self-raising flour, caster sugar, softened butter, eggs, baking powder, milk, and vanilla extract. Use an electric mixer or hand whisk to combine everything at once. Mix until the batter is smooth and fluffy, but avoid overmixing.

Step 3: Divide and bake the cakes

• Divide the cake batter evenly between the two prepared tins. Use a spatula to level the tops. Place the tins on the middle shelf of the oven and bake for 20-25 minutes, or until the sponges are golden and a skewer inserted into the center comes out clean.

Step 4: Cool the cakes

• Once the cakes are baked, remove them from the oven and let them cool in the tins for 5 minutes. Then, transfer them to a cooling rack to cool completely before adding the filling.

Step 5: Add the filling

• Once the sponges are cool, spread the jam generously over the top of one sponge layer. If using whipped cream, spread it over the jam. Place the second sponge on top to sandwich the filling.

Step 6: Dust with icing sugar

• Finish by dusting the top of the cake with icing sugar for a traditional Victoria sponge look.

What Goes Well With Mary Berry All-In-One Victoria Sponge Cake

• Tea: This classic cake is perfectly paired with a cup of Earl Grey or English Breakfast tea.
• Fresh berries: Serve with a side of fresh strawberries, raspberries, or blueberries for added flavor.
• Whipped cream: Extra whipped cream on the side complements the cake beautifully.
• Lemon curd: For a twist, you can substitute the jam with lemon curd for a tangy contrast.

Expert Tips for Making the Best Mary Berry All-In-One Victoria Sponge Cake

• Use room temperature ingredients: Make sure the butter and eggs are at room temperature to ensure the batter mixes smoothly and the cake bakes evenly.
• Avoid overmixing: Mix just until the ingredients are combined for a light, fluffy sponge.
• Check for doneness: The cake is ready when it’s golden and springs back when lightly pressed.
• Cool completely before filling: Let the sponges cool fully before adding the filling to avoid melting the cream or making the cake soggy.

Easy Variations of Mary Berry All-In-One Victoria Sponge Cake

• Chocolate version: Replace 25g (1 oz) of flour with cocoa powder for a chocolate Victoria sponge.
• Lemon sponge: Add the zest of 1 lemon to the batter for a zesty twist on the classic.
• Buttercream filling: Swap the whipped cream for vanilla buttercream for a richer filling.
• Berry medley: Mix different types of jam or fresh berries into the filling for a fruity variation.

Best Practices to Store Mary Berry All-In-One Victoria Sponge Cake

• Refrigerate: If filled with cream, store the cake in an airtight container in the fridge for up to 3 days.
• Room temperature: If only filled with jam, the cake can be stored at room temperature for up to 3 days.
• Freeze: You can freeze the sponge layers (without filling) for up to 2 months. Wrap them tightly in plastic wrap before freezing.

Best Practices to Reheat Mary Berry All-In-One Victoria Sponge Cake

• Microwave: Reheat individual slices in the microwave for 10-15 seconds to slightly warm the cake (if desired).
• Serve at room temperature: Victoria sponge is best served at room temperature to preserve its light, airy texture.

How Can I Make Mary Berry All-In-One Victoria Sponge Cake Healthier?

• Reduce sugar: You can reduce the amount of sugar in the cake or use a sugar substitute.
• Whole wheat flour: Substitute some of the self-raising flour with whole wheat flour for added fiber.
• Light cream filling: Use light cream or low-fat yogurt in the filling instead of full-fat cream.

Nutrition Value (per serving)

• Calories: 300
• Fat: 15g
• Carbohydrates: 35g
• Protein: 4g
• Fiber: 1g

FAQs

Why is my Victoria sponge cake dense?

A Victoria sponge cake can become dense if the batter is overmixed, which knocks out the air needed for a light texture. Ensure you mix just until the ingredients are combined to keep the sponge airy and fluffy.

How do I stop my Victoria sponge from sinking?

To prevent your Victoria sponge from sinking, make sure your oven is preheated and avoid opening the door during the first 20 minutes of baking. Sinking can also occur if the cake is underbaked, so check with a skewer to ensure it’s fully cooked before removing it from the oven.

Can I freeze Victoria’s sponge cake?

Yes, you can freeze Victoria’s sponge cake. It’s best to freeze the sponge layers without the filling. Once cooled, wrap the layers tightly in plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw at room temperature before filling and serving.

How do I know when my Victoria sponge cake is done?

Your Victoria sponge cake is done when it’s golden brown and springs back when lightly pressed. You can also insert a skewer into the center of the cake; if it comes out clean, the cake is ready.

Final Words

Mary Berry’s All-In-One Victoria Sponge Cake is a timeless classic that’s perfect for any occasion. The simplicity of the all-in-one method makes this recipe quick and easy, without compromising on flavor or texture.

With its light, fluffy sponge and delicious jam filling, this cake is sure to become a favorite in your household.

Give it a try and enjoy a slice of traditional British baking at its finest!

More By British Baking Recipes

• Mary Berry Lemon Sponge Cake
• Mary Berry Fatless Sponge Cake
• Delia Smith Victoria Sponge

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