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Mary Berry’s Victoria Sponge Sandwich

As classic as they come, this Victoria sponge recipe from the nation's Queen of Baking is hard to beat.

From the book

Mary Berry


This classic recipe is such a favourite. I have included it in this book as it started my love of cooking cakes. For my first job for the Electricity Board, I would visit people in their homes and teach them how to use their ovens by cooking this fabulous cake. The all-in-one method makes it one of the simplest cakes to make. I feel it is the most healing of cakes to make, too. You must be accurate with your weighing, though, as there is no hiding with it – no icing to cover any mistakes! Baking spread should be kept in the fridge until needed. Soft butter could also be used, but we find baking spread gives a lighter rise.

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For the sponge:
225g (8oz) baking spread, straight from the fridge, plus extra for greasing
225g (8oz) caster sugar
4 eggs
225g (8oz) self-raising flour
1 level tsp baking powder
For the filling and topping:
½ × 370g jar strawberry jam
300ml (½ pint) pouring double cream, whipped
A little caster sugar, to sprinkle

Essential kit

You will need: two 20cm (8in) deep loose-bottomed sandwich tins.


Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.

Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.

Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.

Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.

Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).

Sprinkle with sugar and cut into slices to serve.

Mary’s tips:

Can be made and assembled up to 8 hours ahead.

Keep cake wrapped in the fridge but serve at room temperature.

Cooked cakes freeze well.

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From the book: Love to Cook

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