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Mary Berry Victoria Sandwich Recipe

Mary Berry Victoria Sandwich Recipe

Emily Carter
The Mary Berry Victoria Sandwich Recipe is one of the most loved classic British cakes. It is soft, light, and filled with sweet jam and cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 8 slices
Calories 350 kcal

Ingredients
  

For the Sponge Cake

  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 4 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract

For the Filling

  • 4 tablespoons strawberry jam
  • 150 ml whipping cream

For Decoration

  • Icing sugar for dusting

Instructions
 

Prepare the Oven and Cake Tins

  • Preheat your oven to 180°C (350°F). Grease two round cake tins with butter. Line the bottoms with parchment paper. This prevents sticking and makes the cake easy to remove. Preparing the tins first helps the baking process go smoothly later.

Cream Butter and Sugar

  • Place the softened butter and sugar into a large bowl. Beat them together using a mixer. Mix until the texture becomes pale and fluffy. This step adds air to the batter and helps create the light sponge texture.

Add the Eggs

  • Crack the eggs into the bowl one at a time. Beat well after each egg. Mixing slowly helps the batter stay smooth and prevents curdling. The eggs add richness and help the cake rise properly.

Add Vanilla Extract

  • Pour the vanilla extract into the mixture. Stir gently until fully combined. Vanilla adds a soft sweet aroma that makes the sponge taste even better.

Fold in the Flour

  • Sift the self-raising flour and baking powder into the bowl. Use a spatula to fold the flour gently into the mixture. Do not overmix. Gentle folding keeps the sponge light and fluffy.

Divide the Batter

  • Divide the batter evenly between the two cake tins. Use a spatula to spread it smoothly. Try to keep the layers even so the cakes bake evenly and look beautiful when stacked.

Bake the Cakes

  • Place the cake tins into the oven. Bake for about 25 minutes. The cakes should rise and turn golden brown. Insert a toothpick in the center. If it comes out clean, the cakes are ready.

Cool the Cakes

  • Remove the cakes from the oven carefully. Let them cool in the tins for five minutes. Then transfer them onto a cooling rack. Allow them to cool completely before adding the filling.

Add the Jam

  • Place one cake layer on a serving plate. Spread the strawberry jam evenly over the top. Use a spoon or spatula to spread it gently without tearing the sponge.

Add the Cream

  • Whip the cream until it becomes thick and fluffy. Spread the cream over the jam layer. The cream should be soft but stable so the cake holds together nicely.

Assemble the Cake

  • Place the second cake layer on top. Press very gently so the filling spreads evenly. The classic Victoria Sandwich always has a neat and simple look.

Decorate the Cake

  • Sieve icing sugar lightly over the top of the cake. This simple decoration gives the cake its traditional appearance.

Slice and Serve

  • Cut the cake into slices using a sharp knife. Serve with tea or coffee. Each bite will be soft, sweet, and full of classic flavor.

Notes

  • Always use room-temperature butter and eggs for better mixing.
  • Do not overmix the batter. This keeps the sponge light.
  • Use raspberry jam instead of strawberry for a different flavor.
  • Add fresh berries inside the filling for extra freshness.
  • You can replace cream with buttercream frosting if preferred.
  • Use parchment paper to prevent sticking.
  • Let cakes cool completely before filling them.
Keyword Mary Berry Victoria Sandwich Recipe