Mary Berry 3-Egg Victoria Sponge Recipe

This classic Mary Berry 3-Egg Victoria Sponge is a lighter, smaller take on the traditional favourite, perfect when you want a beautifully balanced cake without leftovers. The sponge is soft, airy, and gently buttery, sandwiched with sweet strawberry jam and softly whipped cream. It is an easy, reliable bake suitable for beginners and experienced home bakers alike. From start to finish, it takes just over an hour, making it ideal for afternoon tea or a simple celebration cake.

Ingredients

For the sponge

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 tsp baking powder
• 1–2 tbsp milk
• Butter, for greasing
• Baking parchment

For the filling and topping

• 120ml double cream
• 1 tbsp icing sugar
• 3–4 tbsp strawberry jam
• Icing sugar, for dusting

How to Make Mary Berry 3-Egg Victoria Sponge Recipe

• Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking parchment. Set aside.
• Mix the sponge batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Beat with an electric mixer on medium speed for about 2 minutes until the mixture is pale, smooth, and fully combined. Scrape down the sides of the bowl if needed.
• Bake the sponges: Divide the batter evenly between the prepared tins and gently level the tops. Bake for 20 to 25 minutes, until the sponges are golden, spring back when lightly pressed, and begin to shrink from the sides of the tins.
• Cool completely: Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and allow the sponges to cool completely before filling.
• Assemble the cake: Whip the double cream with the icing sugar until soft peaks form. Spread the strawberry jam evenly over one sponge, followed by the whipped cream. Place the second sponge on top and dust lightly with icing sugar before serving.

Tips for the Best Victoria Sponge

Why did my sponge turn out dense?

This is usually caused by overmixing or using butter that is too cold. Make sure the butter is fully softened and mix only until smooth.

How do I get an even rise?

Weigh the batter into each tin for accuracy and avoid opening the oven door during baking.

Can I use a different filling?

Yes, raspberry jam works beautifully, or you can use lightly sweetened buttercream instead of cream.

How do I stop the cream from sliding?

Ensure the sponges are completely cool before assembling and whip the cream to soft, not stiff, peaks.

Serving Suggestions

• Serve with a pot of freshly brewed tea
• Add fresh strawberries on the side for a seasonal touch
• Slice and serve as part of an afternoon tea spread

Storage

• Room temperature: The unfilled sponges can be stored in an airtight tin for up to 2 days.
• Refrigerator: Once filled with cream, store the cake in the fridge and enjoy within 24 hours for best texture.
• Freezing: Freeze the unfilled sponge layers, well wrapped, for up to 3 months. Defrost at room temperature before filling.

Nutrition

• Calories: 340 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 210mg

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

FAQs

Mary Berry 3-Egg Victoria Sponge Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and fluffy Mary Berry 3-Egg Victoria Sponge filled with strawberry jam and softly whipped cream. A perfectly sized classic for any occasion.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1–2 tbsp milk

• 120ml double cream

• 1 tbsp icing sugar

• 3–4 tbsp strawberry jam

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 20cm sandwich tins.
• Add all sponge ingredients to a bowl.
• Beat for about 2 minutes until smooth and pale.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden and springy.
• Cool briefly, then turn out onto a wire rack to cool completely.
• Whip cream with icing sugar to soft peaks.
• Fill with jam and cream, sandwich together, and dust with icing sugar.

Notes

• Use fully softened butter for best texture.
• Do not overmix the batter.
• Unfilled sponges freeze well for up to 3 months.