Mary Berry All In One Victoria Sponge​

This easy Mary Berry All In One Victoria Sponge is made by combining self-raising flour, caster sugar, soft butter, and eggs together in one bowl. This simple method creates a famously light, fluffy, and perfectly textured cake with minimal fuss. The result is the quintessential British classic—two golden sponges ready to be filled with your favorite jam and cream. This recipe makes a beautiful 8-inch cake, perfect for afternoon tea or any celebration, serving about 8 people.

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Mary Berry All In One Victoria Sponge Ingredients

• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened (or soft margarine)
• 4 large eggs
• A little milk, to mix (optional)
• For the filling: Strawberry or raspberry jam and freshly whipped double cream or buttercream.
• Caster sugar, for dusting

How To Make Mary Berry All In One Victoria Sponge

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with circles of baking parchment.
2. Combine all ingredients: In a large mixing bowl, add the self-raising flour, baking powder, caster sugar, softened butter (or margarine), and eggs.
3. Mix the batter: Beat all the ingredients together using an electric mixer for about two minutes until the mixture is smooth, light, and well-blended. If the batter seems too stiff, you can add a splash of milk to loosen it slightly.
4. 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 25-30 minutes.
5. Check if they are cooked: The cakes are ready when they are golden brown, have risen well, and spring back when you press the top lightly with your fingers.
6. 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.
7. Assemble the cake: Once cooled, place one sponge on a serving plate. Spread it generously with raspberry or strawberry jam, followed by a layer of whipped cream or buttercream. Place the second sponge on top and finish with a light dusting of caster sugar.

Recipe Tips

• Use Softened Butter: For the all-in-one method to work perfectly, your butter or margarine must be very soft. This ensures it combines instantly with the other ingredients to create a smooth, even batter.
• Room Temperature Eggs: Using eggs at room temperature helps the batter emulsify properly, resulting in a lighter and more voluminous cake sponge.
• Don’t Overmix: Mix only until the ingredients are combined and the batter is smooth. Overmixing can knock the air out and develop gluten, leading to a denser cake. Two minutes with an electric mixer is usually sufficient.
• Level the Batter: For flat, even sponges that stack neatly, take a moment to smooth the batter in the tins with the back of a spoon or a spatula before baking.

What To Serve with All-in-One Victoria Sponge

A classic Victoria Sponge is the star of any afternoon tea and is best served with a hot pot of English breakfast tea or a simple cup of coffee. For an extra touch of indulgence, serve slices alongside a bowl of fresh seasonal berries, like strawberries or raspberries. While traditionally filled with jam and cream, you can also serve it plain, allowing its simple, delicate flavor to shine.

How To Store All In One Victoria Sponge Leftovers

• Refrigerate: If your cake is filled with fresh cream, it must be stored in the refrigerator. Place it in an airtight container where it will keep for up to 3 days. If filled with jam and buttercream, it can be stored at room temperature for a similar length of time.
• Freeze: The sponge cakes freeze beautifully before being filled. Once completely cooled, wrap each sponge layer tightly in plastic wrap, followed by a layer of aluminum foil. They can be frozen for up to 3 months. Thaw fully at room temperature before assembling with your chosen filling.

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This easy Mary Berry All In One Victoria Sponge is made by combining self-raising flour, caster sugar, soft butter, and eggs together in one bowl. This simple method creates a famously light, fluffy, and perfectly textured cake with minimal fuss. The result is the quintessential British classic—two golden sponges ready to be filled with your favorite jam and cream. This recipe makes a beautiful 8-inch cake, perfect for afternoon tea or any celebration, serving about 8 people.

Mary Berry All In One Victoria Sponge Ingredients

• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened (or soft margarine)
• 4 large eggs
• A little milk, to mix (optional)
• For the filling: Strawberry or raspberry jam and freshly whipped double cream or buttercream.
• Caster sugar, for dusting

How To Make Mary Berry All In One Victoria Sponge

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with circles of baking parchment.
2. Combine all ingredients: In a large mixing bowl, add the self-raising flour, baking powder, caster sugar, softened butter (or margarine), and eggs.
3. Mix the batter: Beat all the ingredients together using an electric mixer for about two minutes until the mixture is smooth, light, and well-blended. If the batter seems too stiff, you can add a splash of milk to loosen it slightly.
4. 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 25-30 minutes.
5. Check if they are cooked: The cakes are ready when they are golden brown, have risen well, and spring back when you press the top lightly with your fingers.
6. 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.
7. Assemble the cake: Once cooled, place one sponge on a serving plate. Spread it generously with raspberry or strawberry jam, followed by a layer of whipped cream or buttercream. Place the second sponge on top and finish with a light dusting of caster sugar.

Recipe Tips

• Use Softened Butter: For the all-in-one method to work perfectly, your butter or margarine must be very soft. This ensures it combines instantly with the other ingredients to create a smooth, even batter.
• Room Temperature Eggs: Using eggs at room temperature helps the batter emulsify properly, resulting in a lighter and more voluminous cake sponge.
• Don’t Overmix: Mix only until the ingredients are combined and the batter is smooth. Overmixing can knock the air out and develop gluten, leading to a denser cake. Two minutes with an electric mixer is usually sufficient.
• Level the Batter: For flat, even sponges that stack neatly, take a moment to smooth the batter in the tins with the back of a spoon or a spatula before baking.

What To Serve With All In One Victoria Sponge

A classic Victoria Sponge is the star of any afternoon tea and is best served with a hot pot of English breakfast tea or a simple cup of coffee. For an extra touch of indulgence, serve slices alongside a bowl of fresh seasonal berries, like strawberries or raspberries. While traditionally filled with jam and cream, you can also serve it plain, allowing its simple, delicate flavor to shine.

How To Store All In One Victoria Sponge Leftovers

Refrigerate: If your cake is filled with fresh cream, it must be stored in the refrigerator. Place it in an airtight container where it will keep for up to 3 days. If filled with jam and buttercream, it can be stored at room temperature for a similar length of time.

Freeze: The sponge cakes freeze beautifully before being filled. Once completely cooled, wrap each sponge layer tightly in plastic wrap, followed by a layer of aluminum foil. They can be frozen for up to 3 months. Thaw fully at room temperature before assembling with your chosen filling.

Mary Berry All In One Victoria Sponge Nutrition Facts

Serving Size: 1 slice (filled with jam & cream, assuming 8 slices)

• Calories: 460 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 140mg
• Sodium: 430mg
• Total Carbohydrate: 48g
• Dietary Fiber: 0.8g
• Sugars: 32g
• Protein: 5g

Frequently Asked Questions

• What is the advantage of the all-in-one method? The all-in-one method is much quicker and easier than the traditional creaming method. It requires less effort and fewer steps, making it perfect for beginner bakers while still producing a wonderfully light and fluffy cake.
• Can I use plain flour for this recipe? Yes, but you will need to add your own raising agent. For 225g of plain (all-purpose) flour, you should add 4 teaspoons of baking powder to ensure the sponges rise properly.
• My sponges came out dense. What did I do wrong? A dense sponge is often caused by using butter that isn’t soft enough, overmixing the batter, or not using fresh baking powder. Ensure your butter is at room temperature and mix only until the batter is smooth.
• Do I have to use an electric mixer? While an electric mixer is recommended for speed and achieving a light texture, you can make this cake by hand. Use a wooden spoon and be prepared to beat the mixture vigorously for a few minutes until it is smooth and pale.

Try More Recipes:

• Mary Berry’s Victoria Sponge With Buttercream​ Recipe
• Mary Berry Chocolate Chip Banana Bread​ Recipe
• Mary Berry Banana Bread​ Recipe