Mary Berry shares her tips for a perfect Victoria Sponge

Victoria sponge cake, also called a Victorian sandwich, was named after Queen Victoria as it was her favourite dessert which she enjoyed with her afternoon tea. 

This jam-filled historic cake is the perfect side to any cup of tea or celebration and even works as a delicious weekend treat. 

You can bake this Great British Bake Off-approved treat as long as you have two cake tins, a large mixing bowl, grease-proof paper and a spatula. 

Mary Berry has stated that the Victorian sponge is one of her favourite recipes, and can be prepared within five minutes and then left to cook in the oven between 20 to 30 minutes. 

Sharing the recipe on her website, Mary Berry promised that a Victorian sponge cake is very  “simple” to make and added it is “perfect for serving with friends at teatime.” 

READ MORE: Mary Berry’s ‘no frills’ chocolate mousse recipe can be made in 20 minutes


For the cake

  • 225g butter 
  • 225g caster sugar
  • 225g self-raising flour
  • Four large eggs
  • One tablespoon of baking powder

For both the filling and topping

  • Caster sugar for the top
  • Around four tablespoons of strawberry jam
  • Around four tablespoons of whipped cream (optional) 

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1. Prepare. Preheat the oven to 180 °C for a fan oven or 160°C for a gas oven. Place grease-proof paper in two cake tins and then grease with butter. 

2. Add ingredients. Place flour, sugar, butter, baking powder and the eggs to the mixing bowl. Mix until the cake batter is smooth.

3. Time for the oven. Divide the cake batter between the cake tins and make sure the cake surfaces are even by using either a knife or spatula. 

4. Bake. Place the cake tins in the oven for 20 to 30 minutes. Check the cake after 20 minutes and it should appear golden-brown. 

5. Cool. When ready, take the cake tins out of the oven and let them cool to room temperature for around five minutes. Run a knife around the edges of the cake tins to get them to easily come loose. 

6. Assemble. Spread one cake with jam and the other cake with whipped cream. Place both cakes together with the fillings coming together. On top of the cake, dust with caster sugar to decorate. 

7. Serve. Enjoy your tasty cake baked to Mary Berry’s standards. 

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