There's nothing quite like a traditional Victoria sponge cake to evoke the essence of British baking. Mary Berry, the nation's beloved baking icon, has perfected this classic recipe, ensuring it's both simple to make and utterly delicious.
The Perfect Victoria Sponge
Mary Berry's version of the Victoria sponge is light, fluffy, and filled with a generous layer of strawberry jam and whipped cream. It's the ideal cake for afternoon tea, celebrations, or simply as a sweet treat to enjoy with a cuppa.
Ingredients You'll Need
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Strawberry jam (for filling)
- Whipped cream (for filling)
- Icing sugar (for dusting)
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan) and grease two 20cm sandwich tins, lining the bases with baking parchment.
- In a large bowl, beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
- Sift in the flour and baking powder, folding gently until combined. Stir in the milk to loosen the batter.
- Divide the mixture evenly between the prepared tins and smooth the tops.
- Bake for 20-25 minutes, or until golden and springy to the touch. Leave to cool in the tins for a few minutes before transferring to a wire rack.
- Once cooled, spread one sponge with strawberry jam and the other with whipped cream. Sandwich together and dust with icing sugar.
Why This Recipe Works
Mary Berry's Victoria sponge is a masterclass in simplicity. The key lies in using room-temperature butter for optimal creaming, and the addition of a splash of milk ensures a light, moist texture. The balance of sweet jam and creamy filling makes every bite irresistible.
Whether you're a seasoned baker or a novice, this recipe is sure to impress. It's a timeless classic that never goes out of style.
