Mary Berry Victoria Sponge Traybake Recipe

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This Mary Berry Victoria sponge traybake is a simple, generous version of the classic British favourite, baked in one tin and finished with jam and cream. The sponge is soft, light, and buttery, with a tender crumb and a beautifully balanced sweetness. It is an easy recipe suitable for beginners, yet reliable enough for experienced bakers. From start to finish, it takes about 1 hour including cooling and assembling.

Ingredients

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 teaspoon baking powder
2 tablespoons milk

For the filling and topping

4–5 tablespoons strawberry jam
300ml double cream
1–2 tablespoons icing sugar
Icing sugar, for dusting

How to Make Mary Berry Victoria Sponge Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the paper comes up the sides.
Mix the sponge: Place the butter, caster sugar, eggs, flour, baking powder, and milk into a large bowl. Beat with an electric mixer until pale, smooth, and fully combined.
Fill the tin: Spoon the mixture into the prepared tin and gently level the surface with a palette knife.
Bake: Bake for 25–30 minutes, or until the sponge is golden, springs back when lightly pressed, and a skewer inserted into the centre comes out clean.
Cool: Leave the sponge to cool in the tin for 10 minutes, then lift out using the parchment and place on a wire rack to cool completely.
Prepare the cream: Whip the double cream with the icing sugar until it holds soft peaks.
Assemble: Spread the jam evenly over the cooled sponge, then gently spread the whipped cream on top. Dust lightly with icing sugar before slicing.

Tips

Why did my sponge sink?

Make sure the oven is fully preheated and avoid opening the door during baking. Overbeating the mixture can also cause the sponge to lose air.

How do I keep the sponge light?

Use room-temperature butter and eggs, and beat just until the ingredients are combined and smooth.

Can I spread the cream neatly?

Ensure the sponge is completely cold before adding the cream, and use a palette knife with a light touch.

Serving Suggestions

Serve with a pot of tea for a classic afternoon treat
Add fresh strawberries or raspberries on top for extra freshness
Cut into small squares for parties and gatherings

Storage

Room temperature

If filled with jam only, the sponge can be kept in an airtight tin for up to 2 days.

Refrigerator

Once filled with cream, store in the fridge and enjoy within 24 hours for best texture.

Freezing

The plain sponge can be frozen for up to 3 months. Defrost completely before adding the filling.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 21g
Saturated fat: 13g
Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is lightly sweet and very soft, making it ideal for all ages.