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Mary Berry's Victoria sandwich

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Mary Berry Victoria sponge cake recipe
  • Makes: 1

  • Cooking time:

    (or 20 mins for 15cm (6in) cake)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Great British Bake Off judge and Queen of Cakes, Mary Berry, shows us how to make the best known and loved of all family cakes - her large all-in-one Victoria sandwich

Ingredients

For the large all-in-one Victoria sandwich:

  • 225 g (8 oz) softened butter
  • 225 g (8 oz) caster sugar
  • 4 large eggs
  • 225 g (8 oz) self-raising flour
  • 2 level tsp baking powder
  • 2 x 20cm (8in) greased and lined sandwich tins

Or for an 18 cm (7 in) Victoria sandwich:

  • 3 large eggs
  • 175g (6oz) of softened butter
  • 175g (6oz) of caster sugar
  • 175g (6 oz) of self-raising flour
  • 1½ teaspoons of baking powder.
  • 2 x 18 cm (7 in) greased and lined sandwich tins

Or for a 15 cm (6 in) Victoria sandwich (see cooking time):

  • 2 large eggs
  • 100 g (4 oz) of softened butter
  • 100 g (4 oz) of caster sugar,
  • 100 g (4 oz) of self-raising flour
  • 1tsp of baking powder.
  • 2 x 15cm (6 in) greased and lined sandwich

For the filling and topping:


  • 4tbsp strawberry or raspberry jam
  • A little caster sugar, for sprinkling

That's goodtoknow

cartoon image of chef

The all-in-one method takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake won’t keep as long.

Method

  1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
  2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
Extracted from Mary Berry’s Baking Bible (BBC Books, £25). Recipe © Mary Berry.
Mary Berry's Baking Bible is available from Amazon.

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Catch Mary Berry on The Great British Bake Off, a 6-part series on BBC2, starting on Tuesday 17th August 2010 at 8pm.


Average rating

  • 4
(348 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

Melissa Lissy Alben

i am doing 10 inch tomorrow and just going to make the 8 inch twice and put into 2 tins ... have tried before and turned out nice x

Christine Laine

please what ingredients do i need to make a ten inch sponge nobody seems to answer thanks christina

Paula Fletcher

I love this recipe and use it all the time. I need to make it in a 10 inch tin, could anyone help with adjusting the ingredients please

Vix

I love this recipe and have used it many times - usually because my friends request it. I use mascarpone mixed with a bit of caster sugar for a lovely filling with strawberry jam.

sharon griffin

I`d love to try out this victoria sponge and actually make one that turns out right. I tried to make one for my hubbys birthday from scratch but it looked more like a big pancake with jam in the middle it was that flat. Maybe i would have more joy with a packet mix ! x

cakelover

by the way im 11

cakelover

me and my mum tried it and it turned out great my brother ate it in a couple a seconds because he liked it so much

Jolene goodtoknow Editor

Glad you liked it! That's why Mary Berry is our queen of cakes :)

fatbird

On the inside.

fatbird

I couldn't bake a good victoria sponge til I found this recipe. I have passed it to a lot of friends and even my mother-in-law, it is THE best and easiest sponge recipe with astounding results every time. Its easy to adapt into a chocolate sponge by substituting some of the flour for cocoa powder and its gorgeous layered with raspberries and whipped cream. Well rate it. :-)

Tarka

Although it's a simple recipe, it produces the most perfect Victoria Sponge. I love to make this for my family, I even entered it into a local show. (Came 2nd ^_^) It is nice to sometimes add buttercream inside if you're feeling extra greedy, but even without, it's a lovely summery cake :)

minicoopergirl

Used the mixture for the 8"tin and (using a fan oven)both sponges had sunk only slightly and were cooked. When inserting the skewer came out clean. The oven temp was correct and pre-heated first. Anyone know why this could be?The cake was eaten and requests for another one. Grateful for any clues. Thanks.

Kay Brennan

This recipe gave me the perfect cake. It was so moist and delicious I keep getting requests to make another.

dad

on the inside

louise

Well it is not exactly a comment,more of a question. Do I measure the tin on the inside or from the outside.

Joanne

Hello, I am using this recipe for a wedding cake. The bottom layer is 10inches. For people that did a 10inch cake how much sugar/butter/flour did you adjust the recipe too? And how many teaspoons of baking power? I tried with 350g and 7 eggs, and 2.5 teaspoons of baking powder, but the cake didn't seem tall enough. I am not sure how I should adjust the recipe. Thanks!

Rachel Caldicott

I would like to know measurements for this recipe for a ten inch tin please xx

Plum

Hello, I am doing it for a wedding 6inch and 10inch, I have done a practise and it help without doweling supports but I will be using them for the real cake as I am too nervous of it collapsing.

angela

Hi, just searching online for sponger recipes that can be covered in sugar paste and seen your post. I take it all was well and the cake heald the weight of the sugar paste, can i ask did you use cake supports in the sponge?

angela

Has anyone covered this recipe in sugar paste, as I know its very light, just wondered if it would hold.

Angela

Hi, How did your cake turn out when you covered with sugar paste? Im looking to do exactly that, and im a bit worried as i know this mixture is VERY light?

lorrainej

Have made this 6 times at least,worked beautifully every time. Tonight I added cocoa and filled with chocolate buttercream AMAAAAZING.

Arnold Van Palmer

I made a small tweak with just over a quarter of nice leaves and sacked off the filling, needless to say I was well and truly in the checkered tunnel. Thank you Mary Berry.

Pixie

It turned out very well, great recipe, tried to rate it with 5 stars but it got stuck on 1 oh dear wanted it to be 5!

Claire

Hi there. I need to make a victoria sponge in an 18cm SQUARE tin. Does the above recipe work for such a tin?

jenny williams

love this sponge so easy but comes out perfect every time, i also use this mix and divide into muffin cases for little sponges. friends are always impressed with how light and moist it is.....

sweet_puds

love it love it! love it that much i have been able to start a mini cake business. RESULT I SAY!

Juicy Lucy

well its in the oven!! i popped 1 tsp of good vanilla essence in mine... watch this space,...:) its tasted delicious out of the mixing bowl..:)

Irene Hatton

I cannot thank Mary Berry enough for the all in one Victoria sandwich recipe. In the past i always used the creaming and folding method which produced slightly sunken and too soft a texture cakes. This all in one recipe made my cakes rise extremely well and produced a lovely cake. I cannot believe how easy this recipe was and the end result excellent

Dolly

Mt family love this recipe and won't let me make anything else. If I ask what they want its always this cake.

mr sprinkles

brillant recipe *****

Viv

Wow,a success! Will certainly use this recipe again, probably often! Thankyou.

Janet Rowley

I made a 10" and 6" cake with this recipe (just adjusted the amounts) and covered it in sugarpaste for a 50th wedding anniversary cake, it turned out great.

cakebunny

Hi, does anyone know or has tried to cover this cake in sugarpaste? I've been asked to bake/decorate a 2 tier Victoria sponge (7" & 10") using sugarpaste and wondered if this recipe would be stable enough to be covered in sugarpaste. Any advice gladly received, thank U.

Hannah Lister

Brilliant recipie, so easy. accidentally clicked on 1 star so thought i'd better rectify that by writing how good it is and how well the cakes turns out each time

Liz

Made this for a 9inch birthday cake yesterday, and it worked a treat! Always made a sponge using the creaming then folding method before, but they never turned out as well as this did! Very easy with great results. I added some vanilla extract too, gives a lovely taste.

Kay Hulbert

I have just made this again for the 3rd time. Such an easy method, chuck it all in and mix! I always add a little vanilla extract in the mix and buttercream and raspberry jam to the middle and extra buttercream on the top as that is the OH favorite bit!

Emma Eve Porter

Wow - how a sponge should be. I used 3 duck eggs and one hens as that is all I had. It was lovely & moist, not sure if that was because of the duck eggs though being slightly bigger than hen's. Anyway will definitley be making again :)

Janet Trent

i suggest weighing the eggs first then matching the rest of the ingredients to that weight it works every time. Mix all the ingredients in a bowl together and beat well, kit never fails for me.

Janet Trent

I ahve tried to bake cakes as good as my mums for 40 years, never managed even though I can cook most thngs. I have tried this recipe a few times now and it never fails, my friend said she hadnt had cake like since her nan passed away.

RosieMo

Sorry but I was disappointed although I followed the recipe to the letter. I usually make Delia's all in one sponge which I prefer. I personally think the cooking temperature is too high.

betney

It has made the best victoria sandwich ever!!!!!!

Sandra Cook

Bit late for a reply but I thought the logical answer would be 5 eggs and 10oz however I've just made the recipe for 10" sponges and it took a 9 egg mixture. PS always weigh the eggs and match the other ingredients with that weight for a perfect bake

Joanne

Lovely easy recipe, best sponge I've ever made.

Sue

Why the need for baking powder with self raising flour, have made this three times and EVERYTIME it sinks in themiddle

Phillipa Powell

Just made this...hardly ever make sponges and this is the best ive ever made....very pleased :-)

Lulu

Have just made this cake for the second time and it sinks in the middle the second time was just a little. I normally use stork but I used butter and I also usually use the creaming method not sure what I am doing wrong. I use a fan oven and put them on the same shelf anyone any ideas what I might be doing wrong.

Christian

Brilliant and easy to follow :) thank you!!

Anna

Made this for a weekend BBQ and ate sandwiched with cream and summer fruits - really delicious. Cake is very sweet so it goes well with fruit. Only trouble I had was the mixture ballooned up out of my tins and ended up very rounded on the tops which made sandwiching together a bit tricky. Seemed like mixture too big for tins or maybe my oven was too hot.

michelle

What would the measurements be to make a 10 in cake?

jean

why do my sponges come out to heavy and sink I keep to the exact measurements can some one help me please thank you

Peter

all in one is not any where as good as the proper way

Marie

Yes, you can successfully cover Victoria sponge successfully by giving it 2 thin coats of buttercream first. Chill after each coat prior to covering in sugarpaste which gives a good firm surface.

jefna

Completely idiot proof and every time a winner

Carolann

Anyone have any idea how much buttercream I would need to fill and cream a 10" sponge cake please.

Laura

URGENT - Hi there, I use the recipe all the time in two sandwich 8" cake. This weekend I need to make it in a 10" tin which is 4" deep. Any advice on quantities and cooking times please? :) THANKS!

Chris

Ok so what amounts do I need for a 12 inch tin and how long do I cook it for ??

Linda Turner

I would say use 5 eggs 10oz each of caster sugar flour and margarine hope it goes alright linda

Jane

Do you know if this freezes well?

TANIA

10oz 5 eggs, lol easy . . .

TANIA

10oz and 5 eggs?

Liz

would you be able to use Gluten free flour for this? I usually do the recipe on Doves flour packet.

Roger Featherbottom

oo 10 inch, cheeky ;)

Sue Doyle

Easy peasy recipe. Cake turned out high and light. Did the 8" cake in spring form tins in a fan oven at 170. Took 30 minutes. OH, who says he doesn't like "home made cake", loved it. Maybe 3 tbsp jam next time...or some butter cream with the 2 tbsp jam.

Heather Barnes

I found this recipe easy but took the advice and doubled the ingredients to make a good size family cake! I used 20cm loose bottomed heavy duty tins. I am going to use strawberries and whipped cream for the filling!

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