The Mary Berry Victoria Sponge Cake is a timeless British dessert loved for its light, fluffy texture and delicate sweetness. Perfect for afternoon tea or special celebrations, this cake is easy to make at home with simple ingredients. Whether you’re a seasoned baker or just starting, this recipe captures the essence of Mary Berry’s iconic creation while giving you tips for a perfect bake every time. Discover how to make the perfect Mary Berry Victoria Sponge Cake with our easy-to-follow recipe. Learn baking tips, healthy benefits, and classic preparation for a light, fluffy sponge.
Ingredients for Mary Berry Victoria Sponge Cake
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 100g raspberry jam
- 150ml double cream (optional)
Tip: For a lighter version, consider using low-fat cream or Greek yogurt.
Step-by-Step Instructions
- Preheat Your Oven: Set to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.
- Cream Butter and Sugar: Beat together the softened butter and caster sugar until pale and fluffy.
- Add Eggs: Gradually add the eggs, one at a time, mixing well after each addition.
- Fold in Dry Ingredients: Sift the self-raising flour and baking powder, then gently fold into the butter mixture. Add milk and vanilla extract for a smoother batter.
- Bake: Divide the mixture evenly between the prepared tins. Bake for 20–25 minutes or until golden brown and a skewer inserted in the center comes out clean.
- Cool and Assemble: Allow cakes to cool in tins for 5 minutes, then turn onto a wire rack. Spread raspberry jam over one cake layer, top with whipped cream if desired, and sandwich with the second layer.
Healthy Benefits of Mary Berry Victoria Sponge Cake
While this dessert is traditionally indulgent, there are a few benefits worth noting:
- Portion Control: A small slice provides a satisfying treat without overindulgence.
- Homemade Ingredients: Baking at home allows you to control sugar and fat content.
- Eggs for Protein: Eggs are a good source of protein and essential vitamins.
- Customization: You can add fresh fruit between layers to increase fiber and vitamins naturally.
For more healthy baking ideas, check out FoodFables.co.uk for recipes that combine taste with nutrition.
Tips for the Perfect Mary Berry Victoria Sponge Cake
- Always measure ingredients accurately using a kitchen scale.
- Sift flour and baking powder to prevent lumps and achieve a lighter texture.
- Don’t overmix the batter; this can make the sponge dense.
- Ensure cakes are completely cooled before adding filling to avoid melting the cream.
FAQs About Mary Berry Victoria Sponge Cake
Q1: Can I make this cake in advance?
Yes! The cake layers can be baked a day ahead and stored in an airtight container. Assemble just before serving for the freshest result.
Q2: Can I freeze a Mary Berry Victoria Sponge Cake?
Absolutely. Wrap cooled cake layers in cling film and freeze for up to 2 months. Thaw completely before adding filling.
Q3: Can I use alternative fillings instead of jam and cream?
Yes, you can use lemon curd, chocolate ganache, or fresh fruit for a unique twist while keeping the sponge moist.
Conclusion
Baking a Mary Berry Victoria Sponge Cake is easier than it seems, and with these tips, you’ll create a light, fluffy, and delicious dessert that’s perfect for any occasion and good luck. Remember, homemade cakes allow you to control ingredients and enjoy a treat that’s both classic and customizable.
This recipe is inspired by Mary Berry’s classic version. FoodFables.co.uk is not affiliated with Mary Berry or the BBC.