Mary Berry Victoria Sponge Traybake​ Recipe

This simple Mary Berry Victoria Sponge Traybake is a wonderfully easy take on the classic cake, using her famous all-in-one method with self-raising flour, caster sugar, eggs, and soft butter. This recipe creates a light, fluffy, and buttery sponge that’s perfect for feeding a crowd. Ideal for bake sales, birthday parties, or any casual gathering, this recipe makes one large traybake that can be cut into about 24 generous squares.

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Mary Berry Victoria Sponge Traybake Ingredients

For the Sponge Cake:

• 225g (8oz) baking spread or very soft butter
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 level teaspoons baking powder
• 4 large eggs, at room temperature
• 4 tablespoons milk

For the Glacé Icing:

• 300g (11oz) icing sugar, sifted
• 4-5 tablespoons warm water
• Optional: multi-coloured sprinkles for decoration

How To Make Mary Berry Victoria Sponge Traybake

1. Prepare the tin and oven: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease a 30 x 23 cm (12 x 9 inch) traybake tin or roasting tin. Line the base and sides with a single large piece of baking paper, leaving some overhang on the long sides to act as handles.
2. Combine all cake ingredients: In a large mixing bowl, measure the baking spread or soft butter, caster sugar, self-raising flour, baking powder, eggs, and milk.
3. Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed for about 2 minutes, or until everything is smooth, light, and fully combined.
4. Bake the traybake: Pour the batter into the prepared tin and spread it out evenly, making sure it reaches all the corners. Bake in the center of the preheated oven for 35-40 minutes. The cake is done when it is golden brown, has begun to shrink away from the sides of the tin, and springs back when pressed gently in the center.
5. Cool the cake: Leave the traybake to cool completely in the tin. This is a very important step before you add the icing.
6. Make the glacé icing: Sift the icing sugar into a medium bowl to remove any lumps. Add 4 tablespoons of warm water and stir until you have a smooth, thick, but spreadable icing. If it’s too stiff, add the remaining tablespoon of water.
7. Ice and decorate the cake: Once the cake is completely cool, pour the icing over the top and use a palette knife or the back of a spoon to spread it evenly. Immediately scatter the sprinkles over the top before the icing begins to set.
8. Cut and serve: Allow the icing to set firm, which can take about an hour at room temperature. Once set, you can lift the cake out of the tin using the baking paper handles and cut it into 24 squares.

Recipe Tips

• Use Baking Spread: Mary Berry often recommends using a soft baking spread (like Stork) straight from the fridge for her Victoria sponges. It helps to create an exceptionally light and fluffy texture and is easy to incorporate in the all-in-one method.
• Line the Tin with Handles: To make it easy to remove the cake for cutting, use one large piece of baking paper to line the tin, letting it overhang on the two longer sides. These “handles” allow you to lift the entire cake out cleanly once it’s cool.
• Don’t Overmix: The all-in-one method is wonderfully quick. Two minutes of beating is all you need. If you mix for too long after the ingredients have combined, you can overwork the batter and make the sponge tough.
• Wait Until Completely Cool to Ice: It is essential that the cake is completely cool before you add the glacé icing. If the cake is even slightly warm, the icing will melt and become a thin, sticky glaze instead of a neat, opaque topping.

What To Serve Victoria Sponge Traybake

This traybake is a delightful, self-contained treat that is perfect for casual gatherings and parties. It needs no special accompaniment and is delicious served on its own. For adults, it’s lovely with a cup of tea or coffee. For children’s parties, it’s a perfect match for a glass of milk or juice.

How To Store Victoria Sponge Traybake Leftovers

• Store at Room Temperature: Unlike a traditional Victoria sponge with fresh cream, this traybake stores very well. Keep the cut squares in an airtight container at room temperature for up to 4 days. There is no need to refrigerate it, as that can dry out the sponge.
• Freeze: This cake freezes beautifully. For best results, freeze the sponge before icing. Wrap the completely cooled, uncut sponge in two layers of plastic wrap and a layer of foil and freeze for up to 3 months. Thaw at room temperature before icing. You can also freeze the iced squares by placing them in a single layer in a rigid container.

Mary Berry Victoria Sponge Traybake Nutrition Facts

• Serving Size: 1 square (recipe makes 24)
• Calories: 185 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0.5g
• Sugars: 19g
• Protein: 2.5g

Frequently Asked Questions

• What size tin should I use? This recipe is designed for a standard traybake or shallow roasting tin that measures approximately 30 x 23 cm (12 x 9 inches). If your tin is a different size, you will need to adjust the baking time accordingly.
• Can I top this with buttercream instead of glacé icing? Absolutely. A simple vanilla or raspberry buttercream would be delicious. You could also leave the cake plain on top and slice it in half horizontally to fill with buttercream and jam for a different take.
• Why did my traybake sink in the middle? A cake sinking in the middle is usually caused by opening the oven door too early during baking, which causes a sudden drop in temperature. It can also be a sign that the cake was not quite cooked through in the center when it was removed from the oven.
• Can I make this recipe gluten-free? Yes, this recipe can be adapted. Substitute the self-raising flour with an equal amount of a good-quality gluten-free self-raising flour blend that contains xanthan gum. The texture will be slightly different, but still delicious.

Try More Recipes:

• Mary Berry​ Gluten Free Victoria Sponge Recipe
• Mary Berry​ 3 Egg Victoria Sponge Recipe
• Mary Berry Chocolate Victoria Sponge​ Recipe