You’d think that after baking hundreds of sponge cakes, I’d have Mary Berry’s all-in-one method down to a science. But the first time I tried it? Total disbelief. No creaming? Cold butter from the fridge? I was convinced it’d be a dense flop.
Spoiler: I was spectacularly wrong.
What I pulled from the oven was golden, airy, and unbelievably light—for something that took barely five minutes to mix. That said, I did overbeat the batter the first time, trying to make it extra smooth. It came out more like a pancake than a cake. Lesson learned: trust Mary, and stop mixing when it’s just smooth.
Why This Method Works
The genius of the all-in-one approach is its simplicity: everything goes into one bowl—including fridge-cold butter—and you beat it for just 2 minutes. That’s all.
No flour explosions. No softened butter stress. No fuss.
The only rule? Don’t overmix. Once it’s smooth and pale, you’re done. Any more, and the cake turns tough. But get it right, and it’s soft as a bakery sponge.
What You’ll Need (and Why It Matters)
- 225g Buttery Spread – Straight from the fridge. Helps the batter come together quickly and keeps the sponge light. I tried real butter once (softened)—it was denser.
- 225g Caster Sugar – Fine enough to blend in smoothly without creaming. Granulated left a gritty texture.
- 4 Extra-Large Eggs – Essential for lift and structure. Medium eggs just didn’t rise the same.
- 225g All-Purpose Flour – You can sub in self-raising and skip the baking powder, but I find this version more consistent.
- 3½ tsp Baking Powder – It sounds like a lot, but trust me—you need it when using cold butter.
- ½ tsp Salt – Balances out the sweetness and lifts the flavour.
- 4 tbsp Strawberry Jam – I like it chunky with real fruit. Avoid jelly-style—it disappears into the sponge.
- 150ml Heavy Cream – Whipped to soft peaks. Double cream works too, but it’s a bit rich for me.
- Caster Sugar (for dusting) – Adds a nostalgic sparkle on top.
Want to Switch Things Up?
- Egg-Free: Use 4 tbsp aquafaba per egg. The cake’s a bit more pudding-like, but it holds.
- Gluten-Free: Swap in a good GF flour blend + ¼ tsp xanthan gum. It won’t rise quite as much but still works.
- Dairy-Free: Use a plant-based spread (Flora works well), and coconut cream instead of heavy cream.
- Jam Swaps: Raspberry is a lovely alternative. Just avoid anything too runny—it can make the sponge soggy.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake came out flat | Batter was overmixed | Mix just until smooth—2 minutes max |
| Eggy flavour | Used medium eggs instead of extra-large | Stick to 4 XL eggs or adjust other ingredients |
| Cream oozed everywhere | Assembled while cake was still warm | Let cakes cool completely before filling |
How to Make Mary Berry’s All-In-One Victoria Sandwich
- Prep the Oven + Tins
Preheat to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm (8-inch) round cake tins. - Mix the Batter
In a large bowl, add:- 225g buttery spread
- 225g caster sugar
- 4 extra-large eggs
- 225g all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
Beat everything together for exactly 2 minutes until smooth and pale. The batter should drop slowly from a spoon, not pour.
- Bake
Divide the batter evenly between the tins and smooth the tops. I usually weigh the tins to get it spot on.
Bake for 25 minutes, or until golden, risen, and pulling away from the sides. A skewer should come out clean. - Cool Down
Cool the cakes in their tins for 5 minutes, then turn out onto a wire rack. Peel off the paper and let them cool completely. - Assemble
Spread strawberry jam on one sponge, then top with whipped cream. Place the second sponge on top and dust with caster sugar.
KITCHEN TIPS
– I always weigh the batter into each tin—makes for even layers and a neater stack.
– If the tops dome a bit, a gentle trim with a serrated knife does the trick.
– Chilling the filled cake for 20 minutes before slicing helps it cut cleanly.
– A dash of vanilla in the whipped cream adds a lovely warmth—totally optional.
STORAGE & SERVING
Same Day: Keep the cake covered with a dome or tightly wrapped—it can dry out quickly.
Refrigerate: Store in an airtight container for up to 2 days. Bring to room temperature before serving.
Freeze: Sponge layers (unfilled) can be frozen for up to 3 months. Wrap well and thaw completely before assembling.
To Serve: Best enjoyed with a cup of tea—or serve with a side of fresh berries for a little extra flair.
FREQUENTLY ASKED QUESTIONS
Q: Can I use self-raising flour instead of plain?
A: Yes, but reduce the baking powder to 1 teaspoon. It still works nicely—just a bit less consistent in my experience.
Q: Why did my sponge collapse in the middle?
A: It’s usually from opening the oven door too soon or underbaking. Wait until it’s golden and starting to pull away from the edges.
Q: Can I double the recipe for a larger cake?
A: Absolutely—but divide the batter between three tins. Otherwise, the middle might stay raw (been there, scraped that).
Q: What’s the best cream to use?
A: Go for double or heavy cream, whipped to soft peaks. Be careful not to overwhip—it turns grainy fast.
Q: Can I make it a day in advance?
A: You can, but it’s best freshly made. If prepping ahead, bake the sponges and store, then fill just before serving.
More Victoria Sponge Variations to Try:
– Mary Berry’s Chocolate Victoria Sandwich
– Mary Berry’s Coffee Victoria Sandwich
– Mary Berry’s Classic Victoria Sandwich
– Mary Berry’s Lemon Victoria Sponge
