This easy Mary Berry 3 Egg Victoria Sponge is made using the famously simple all-in-one method with perfectly balanced ingredients like self-raising flour, caster sugar, soft butter, and three large eggs. This recipe creates a wonderfully light, golden, and tender sponge, ideal for a smaller, more intimate bake. The result is the quintessential British tea-time cake, ready to be filled with raspberry jam and a simple dusting of sugar. This recipe makes a lovely 18cm (7in) cake, perfect for a small family or serving 6 people.

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Mary Berry’s 3-Egg Victoria Sponge Ingredients

175g (6oz) self-raising flour
1½ tsp baking powder
175g (6oz) caster sugar
175g (6oz) butter, softened, plus extra for greasing
3 large eggs
For the filling: About 4 tbsp raspberry jam
Caster sugar, for dusting

How To Make Mary Berry 3 Egg Victoria Sponge

Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 18cm (7in) round sandwich tins and line the bases with circles of baking parchment.
Combine all ingredients: In a large mixing bowl, place the self-raising flour, baking powder, caster sugar, softened butter, and eggs.
Mix the batter: Beat all the ingredients together using an electric mixer for about two minutes. The batter should be smooth, pale, and well-combined.
Divide and bake: Pour the batter evenly between the two prepared tins and use a spatula to level the surfaces. Bake in the center of the preheated oven for 20-25 minutes.
Check if they are cooked: The sponges are ready when they are golden brown, have risen well, and spring back when you press the top lightly with your fingers. A skewer inserted into the middle should also come out clean.
Cool the sponges: Let the sponges cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment and leave them to cool completely.
Assemble the cake: Once cooled, place one sponge layer on a serving plate with the flat side facing up. Spread it generously with the raspberry jam. Place the second sponge on top and finish with a simple, elegant dusting of caster sugar.

Recipe tips

Match the Tin Size: A 3-egg recipe is smaller, so it’s important to use the correct 18cm (7in) tins. Using larger tins will result in thin, overbaked cakes.
Weigh Your Eggs: For a perfectly balanced sponge, Mary Berry often recommends weighing your eggs (in their shells) first, then using the exact same weight of butter, sugar, and flour. For 3 large eggs, this is typically around 175g.
Use Softened Butter: The all-in-one method relies on very soft butter (or baking spread) to combine instantly with the other ingredients. This is crucial for creating a light and airy texture.
Don’t Be Tempted to Peek: Avoid opening the oven door for at least the first 15-20 minutes of baking. A sudden drop in temperature can cause the delicate sponges to sink in the middle.

What To Serve With 3 Egg Victoria Sponge

This classic and simple Victoria Sponge is the perfect companion to a traditional pot of English tea or a freshly brewed coffee. It is designed to be elegant in its simplicity. For a slightly more decadent touch, you can serve a slice with a dollop of freshly whipped cream or clotted cream alongside the jam filling. It can also be served with a small bowl of fresh berries, like strawberries or raspberries, to complement the jam.

How To Store 3 Egg Victoria Sponge Leftovers

Store: A Victoria sponge filled only with jam is best stored in an airtight container at room temperature. It will stay fresh for up to 3 days. If you add fresh cream, you must store it in the refrigerator.
Freeze: The unfilled sponge cakes freeze beautifully. Once they have cooled completely, wrap each layer separately in plastic wrap, followed by a layer of aluminum foil. They will keep well in the freezer for up to 3 months. Thaw fully at room temperature before filling and assembling.

Mary Berry 3 Egg Victoria Sponge Nutrition Facts

Serving Size: 1 slice (assuming 6 slices per cake)

Calories: 490 kcal
Total Fat: 27g
Saturated Fat: 16g
Cholesterol: 145mg
Sodium: 420mg
Total Carbohydrate: 56g
Dietary Fiber: 1g
Sugars: 38g
Protein: 5g

Frequently Asked Questions

What if I only have 20cm (8in) tins? If you only have larger 20cm tins, your sponges will be thinner and will bake much faster. Reduce the baking time to around 15-20 minutes and watch them closely to prevent them from becoming dry.
Can I add vanilla extract? Yes, of course. While the most traditional recipe is beautifully simple, you can certainly add 1 teaspoon of vanilla extract to the batter along with the other ingredients for extra flavor.
Can I make buttercream for this cake? Absolutely. For a 3-egg cake, a smaller batch of buttercream is ideal. Beat together 75g of softened butter with 150g of sifted icing sugar and a splash of milk until light and fluffy. Spread this on top of the jam layer.

Mary Berry 3 Egg Victoria Sponge Recipe

Course: DessertCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

490

kcal

The perfect smaller bake, this Mary Berry 3 Egg Victoria Sponge recipe uses the simple all-in-one method to create a light, tender cake. This 18cm (7in) cake is classically filled with raspberry jam and dusted with sugar for an elegant, traditional treat.

Ingredients

175g (6oz) self-raising flour
1½ tsp baking powder
175g (6oz) caster sugar
175g (6oz) butter, softened
3 large eggs
4 tbsp raspberry jam, for filling
Caster sugar, for dusting

Directions

Prep: Preheat oven to 180°C (160°C Fan). Grease and line two 18cm (7in) sandwich tins.
Mix Batter: Combine flour, baking powder, sugar, butter, and eggs in a large bowl. Beat with an electric mixer for 2 minutes until smooth.
Bake: Divide the batter between the tins and bake for 20-25 minutes until golden and springy. Cool completely on a wire rack.
Assemble: Sandwich the cooled sponges together with a generous layer of raspberry jam and dust the top with caster sugar.