Mary Berry All-In-One Victoria Sponge Cake is a classic British dessert, featuring a light and fluffy sponge cake sandwiched with whipped cream and jam. It’s a simple yet elegant treat that can be enjoyed on any occasion, from afternoon tea to birthday parties. This recipe serves 8-10 people and can be prepared in approximately 45 minutes.
In this article, I will show you how to make Mary Berry’s All-In-One Victoria Sponge Cake step by step, with tips and tricks along the way.
What is Mary Berry’s All-In-One Victoria Sponge Cake?
The Mary Berry All-In-One Victoria Sponge Cake is a masterpiece of home baking, a staple that has graced British tables for generations. This cake distinguishes itself by its simplicity and elegance, employing a straightforward method where all ingredients are combined in one go, eliminating the traditional creaming, folding, and whisking steps. It results in two fluffy, golden sponge layers waiting to be filled with the sweet, silky embrace of jam and a cloud-like layer of whipped cream. This cake not only embodies the essence of traditional British tea time but also showcases Mary Berry’s philosophy of accessible, no-fuss baking that guarantees success and deliciousness in every slice.
Other Popular Cake Recipes
- Nigella Victoria Sponge
- Mary Berry Chocolate Ganache Cake
- Mary Berry Victoria Sponge with Buttercream
Why You’ll Love This Recipe
- Effortless Elegance: The all-in-one method simplifies the baking process without compromising on the cake’s classic charm and sophistication.
- Unfailingly Fluffy: Achieve consistently light and airy sponge layers every time, thanks to the foolproof combination of ingredients and technique.
- Versatile for Any Occasion: Whether it’s a casual afternoon tea, a celebratory gathering, or a comforting treat, this cake fits seamlessly into any setting.
- Customizable: While perfect in its classic form, the recipe invites creativity, allowing for variations in filling, flavorings, and toppings.
- Time-Saving: With minimal preparation and cleaning required, this recipe is ideal for those seeking maximum impact with minimum effort.
Ingredients Needed to Make Mary Berry All-In-One Victoria Sponge Cake
To make this recipe, you will need the following ingredients:
- 225 g (8 oz) self-raising flour
- 225 g (8 oz) caster sugar
- 225 g (8 oz) softened butter
- 4 large eggs
- 2 tsp baking powder
- A pinch of salt
- 150 ml (5 fl oz) double cream
- 4 tbsp jam of your choice
- Icing sugar, for dusting
Instructions to Make Mary Berry All-In-One Victoria Sponge Cake
Follow these steps to make this recipe:
Step 1: Preheat the oven and prepare the cake tins
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease and line two 20 cm (8 inch) round cake tins with baking parchment.
Step 2: Make the cake batter
- In a large bowl, add the flour, sugar, butter, eggs, baking powder, and salt.
- Using an electric mixer, beat the mixture on low speed until well combined, scraping down the sides of the bowl as needed. Do not overmix, as this will make the cake tough.
- Divide the batter evenly between the prepared cake tins, and smooth the tops with a spatula.
Step 3: Bake the cakes
- Bake the cakes in the preheated oven for 20-25 minutes or until golden and springy to the touch.
- Insert a skewer or a knife into the center of each cake, and if it comes out clean, the cakes are done.
- Remove the cakes from the oven, and let them cool slightly in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the filling
- In a medium bowl, whip the cream with an electric mixer until soft peaks form. Do not overwhip, as this will make the cream grainy.
- In a small bowl, stir the jam with a spoon to loosen it.
Step 5: Assemble the cake
- Place one cake layer on a serving plate, and spread the jam evenly over the top, leaving a small border around the edge.
- Spoon the whipped cream over the jam, and spread it gently with a spatula, covering the jam layer.
- Place the other cake layer on top of the cream, and press lightly to sandwich the cakes together.
- Dust the top of the cake with icing sugar, using a sieve or a shaker.
What Do I Serve With Mary Berry All-In-One Victoria Sponge Cake?
Pairing the perfect accompaniments with Mary Berry’s All-In-One Victoria Sponge Cake can elevate your tea-time or dessert experience to new heights.
Here are some delightful suggestions to complement the light and airy sponge:
- Classic Afternoon Tea: A pot of Earl Grey or English Breakfast tea enhances the cake’s flavors, embodying the quintessence of British teatime.
- Fresh Berry Medley: Accompany with a bowl of mixed berries, such as strawberries, raspberries, and blueberries, for a refreshing contrast.
- Luxurious Cream: Offer extra whipped cream on the side for those who relish a creamier texture.
- Elegant Dessert Wines: A sweet Moscato or a rich Port wine pairs beautifully, adding a sophisticated touch to your dessert course.
- Coffee Companion: Serve with a strong espresso or a latte to complement the sweetness of the cake with a bitter note.
- Ice Cream Twist: A scoop of vanilla ice cream alongside the cake introduces a delightful cold element, perfect for warmer days.
Pro Tips to Make Perfect Mary Berry All-In-One Victoria Sponge Cake
Achieving the perfect Victoria Sponge Cake is an art that can be mastered with a few expert tips.
Here are some to ensure your cake is a baking triumph:
- Ingredients at Room Temperature: Ensure butter and eggs are at room temperature to mix more evenly, creating a smoother batter.
- Precise Measuring: Use a digital scale for ingredient accuracy, crucial for the cake’s texture.
- Do Not Overmix: Mix until just combined to maintain the sponge’s lightness.
- Bake Immediately: Once the batter is mixed, bake it right away to capture the raising agents’ full effect.
- Test for Doneness: A skewer inserted into the center should come out clean; watch closely as overbaking can dry out the sponge.
- Cooling Patience: Allow the cakes to cool completely before filling to prevent the whipped cream from melting.
- Sift the Flour: Sifting adds air and ensures there are no lumps for an even, delicate crumb.
Variations of Mary Berry All-In-One Victoria Sponge Cake
The beauty of the Victoria Sponge Cake lies in its adaptability.
Here are some creative twists to the classic recipe that invites experimentation:
- Lemon Infusion: Incorporate the zest of one lemon into the batter and fill with lemon curd for a citrusy zing.
- Chocolate Delight: Replace a portion of flour with cocoa powder for a chocolate sponge, and use chocolate ganache as a filling.
- Almond Joy: Add a teaspoon of almond extract to the batter and a layer of almond slices on top for a nutty flavor.
- Raspberry and White Chocolate: Fill with raspberry jam and white chocolate shavings for a sweet and tangy combination.
- Coffee Cream: Infuse the whipped cream with a teaspoon of espresso powder for a subtle coffee flavor that complements the cake.
- Seasonal Fruit: Top with fresh, seasonal fruit and a dusting of icing sugar for a refreshing and beautiful decoration.
- Seedless Raspberry Jam: Opt for seedless jam for a smoother filling, appealing to all texture preferences.
How do I Store Mary Berry All-In-One Victoria Sponge Cake Leftovers?
Storing leftovers of Mary Berry’s All-In-One Victoria Sponge Cake properly ensures that you can enjoy this delightful treat for days after baking.
Here’s how to keep it fresh and delicious:
- Airtight Container: Store the cake in an airtight container to prevent it from drying out.
- Keep It Cool: If filled with cream, place the cake in the refrigerator to keep the filling fresh.
- Room Temperature Storage: For a cake without cream filling, store it at room temperature for up to two days.
- Separate Layers: If possible, store the sponge layers and filling separately and assemble before serving.
- Avoid Direct Sunlight: Place the cake in a cool, dark spot if stored at room temperature to prevent spoilage.
- Wrap Tightly: If an airtight container isn’t available, wrap the cake tightly in plastic wrap to maintain its moisture.
How do I Reheat Mary Berry All-In-One Victoria Sponge Cake Leftovers?
Typically, Victoria Sponge Cake is enjoyed at room temperature to appreciate its delicate texture and flavors fully. However, if you find yourself wanting to refresh the cake slightly, here are some tips:
- Room Temperature: Simply leave the cake out for a few hours before serving to bring it back to room temperature, enhancing its flavor and texture.
- Quick Warm-Up: For a slightly warm cake, place a slice in the microwave for a brief 5-10 seconds, but be cautious to not melt any cream filling.
- Oven Refresh: Preheat your oven to a low setting (around 100°C or 210°F), and warm the cake for 5-7 minutes.
- Avoid Overheating: Heating for too long can dry out the sponge, so less is more when it comes to reheating.
- Serve Immediately: Once warmed, serve the cake immediately to enjoy its slight warmth and revived flavors.
Nutrition value
The nutrition value per serving (assuming 12 servings) is:
- 501 kcal
- 5 g protein
- 50 g carbohydrates (of which 36 g sugars)
- 31 g fat (of which 19 g saturates)
- 0.8 g fibre
- 0.8 g salt
FAQs
Can I Make Mary Berry’s Victoria Sponge Cake Without a Mixer?
Yes, you can make Mary Berry’s Victoria Sponge Cake without an electric mixer. Use a whisk or a wooden spoon to mix the batter, ensuring all ingredients are combined thoroughly. The key is to ensure the butter is soft enough to mix easily with the sugar and eggs. This method might require a bit more effort and time to achieve a smooth, lump-free batter, but it’s entirely possible and can yield excellent results.
How Long Does Victoria Sponge Cake Last?
Victoria Sponge Cake, when stored properly, can last for up to 2 days at room temperature or up to 5 days in the refrigerator. If the cake has cream filling, it’s best to store it in the refrigerator in an airtight container. For the longest-lasting freshness, keep the cake covered to prevent it from absorbing any odors and to keep it moist.
Can I Freeze Victoria Sponge Cake?
Yes, Victoria Sponge Cake can be frozen, ideally without the jam and cream filling. Wrap the sponge layers individually in cling film and then in foil to protect them from freezer burn. When ready to enjoy, defrost the layers at room temperature before adding the fresh cream and jam. Frozen sponge layers can be kept for up to 3 months.
What’s the Best Way to Ensure a Light and Fluffy Sponge?
To ensure a light and fluffy sponge for Mary Berry’s Victoria Sponge Cake, make sure to:
- Use eggs and butter at room temperature to achieve a smoother batter.
- Sift the flour before adding it to the mixture to incorporate air and remove any lumps.
- Be careful not to overmix the batter after adding the flour, as this can develop the gluten and make the sponge tough.
- Check that your baking powder is fresh, as it’s a key ingredient for rise and airiness.
Final Words
I hope you enjoyed this article and learned how to make Mary Berry’s All-In-One Victoria Sponge Cake. This recipe is easy, quick, delicious, and perfect for any occasion. Try it out and let me know how it turns out in the comments below. Happy baking!