Mary Berry 3-Egg Victoria Sponge Recipe

This classic Mary Berry 3-egg Victoria sponge is light, soft, and beautifully balanced with a delicate crumb. Sandwiched with sweet strawberry jam and freshly whipped cream, it delivers a timeless flavour that never disappoints. It is simple enough for beginners yet elegant enough for special occasions. From start to finish, it takes just over an hour, making it a reliable go-to bake.

Ingredients

For the Sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1–2 tbsp milk

For the Filling

150ml double cream
2 tbsp icing sugar
3–4 tbsp strawberry jam

For the Topping

Icing sugar, for dusting

How to Make Mary Berry 3-Egg Victoria Sponge

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
Mix the batter: Place the butter, caster sugar, eggs, flour, baking powder, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the mixture is smooth, pale, and well combined.
Divide and level: Divide the mixture evenly between the prepared tins and gently level the tops with a spatula.
Bake the cakes: Bake in the centre of the oven for 20–25 minutes, or until the sponges are golden, spring back when pressed, and begin to pull away from the sides.
Cool completely: Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack and leave to cool fully.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form. Be careful not to overwhip.
Assemble the cake: Spread the strawberry jam over one sponge, then top with the whipped cream. Place the second sponge on top and lightly press together.
Finish and serve: Dust the top with icing sugar and slice to serve.

Tips

Why did my sponge sink?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking and mix just until combined.

How do I get an even rise?

Make sure your ingredients are at room temperature and divide the batter evenly between the tins.

Can I make it extra light?

Yes, beat the mixture well for a couple of minutes to incorporate air, which helps create a lighter texture.

What is the best jam to use?

Strawberry jam is traditional, but raspberry jam also works beautifully for a slightly sharper flavour.

Serving Suggestions

Serve with fresh strawberries on the side
Enjoy with a cup of tea or coffee
Add a layer of fresh berries for extra freshness
Serve slightly chilled for a firmer cream texture

Storage

Room Temperature

Store in an airtight container for up to 1 day if filled with cream.

Refrigerator

Keep refrigerated for up to 2 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the sponge layers (without filling) for up to 3 months. Wrap tightly and thaw at room temperature before assembling.

Nutrition

Calories: 360 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Sodium: 190mg

These values are approximate and may vary depending on ingredients used.

FAQs

Why is it called a Victoria sponge?

It is named after Queen Victoria, who enjoyed this simple sponge cake filled with jam and cream during afternoon tea.

Can I use plain flour instead of self-raising?

Yes, add 2 teaspoons of baking powder to plain flour to achieve a similar rise.

Can I make this without cream?

Yes, you can use just jam for a more traditional and lighter version.

How do I know when the sponge is done?

The sponge should be golden, springy to the touch, and a skewer inserted into the centre should come out clean.