Mary Berry’s Victoria sandwich recipe

Click to rate
(12765 ratings)
Sending your rating
serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min
(or 20 mins for 15cm (6in) cake)

Nutrition per portion

RDA
Calories 617 kCal 31%
Fat 34g 49%
Carbohydrates 70g 31%
  -  of which Sugars 43g 48%
Protein 9g 18%
Salt 2.1g 35%
  • We earn a commission for products purchased through some links in this article.
  • Mary Berry's Victoria sandwich has a traditionally light vanilla sponge sandwiched together with sweet strawberry jam filling.

    Mary’s Berry’s Victoria sandwich is a classic. This delicious cake takes 35 mins to make and serves between six to eight people. Mary Berry has made it easy to alter the ingredient quantities in this recipe to suit three different types of cake tins, including a 7 inch round sandwich tin, all-in-one large, or a 6 inch round sandwich tin – as detailed below. This light and fluffy sponge cake will last up to three days in an airtight container or Tupperware. Mary’s Berry’s Victoria sandwich recipes is featured in Mary Berry’s Baking Bible cookbook

    Watch our step-by-step video for Mary Berry’s Victoria sandwich

    Ingredients

    • 225 g (8 oz) softened butter
    • 225 g (8 oz) caster sugar
    • 4 large eggs
    • 225 g (8 oz) self-raising flour
    • 2 level tsp baking powder
    • 2 x 20cm (8in) greased and lined sandwich tins
    • For the filling and topping:
    • 4tbsp strawberry or raspberry jam
    • A little caster sugar, for sprinkling

    Method

    • Preheat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.

    • Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

    • Bake in the preheated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

    • When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.

      [apester id=”5d5fde1dad4fba217f470b78″]

    Top tips for making Mary Berry's Victoria sandwich

    Preparation is key to making the perfect sponge cake. Make sure you have all of your ingredients measured out beforehand and that the oven has been preheated to the correct temperature to ensure your Victoria sandwich cooks evenly.

    Adjustments for different size tins

    Mary Berry has made this recipe easy to adapt to different cake tins so if you want to opt for a 7 inch round cake instead or a 6 inch round cake tin, then simply use the ingredients and measurements below:

    For an 18 cm (7 in) Victoria sandwich:

    • 3 large eggs
    • 175g (6oz) of softened butter
    • 175g (6oz) of caster sugar
    • 175g (6 oz) of self-raising flour
    • 1½ teaspoons of baking powder.
    • 2 x 18 cm (7 in) greased and lined sandwich tins

    For a 15 cm (6 in) Victoria sandwich:

    • 2 large eggs
    • 100 g (4 oz) of softened butter
    • 100 g (4 oz) of caster sugar,
    • 100 g (4 oz) of self-raising flour
    • 1tsp of baking powder.
    • 2 x 15cm (6 in) greased and lined sandwich

    Related features:

    Mary Berry's lemon drizzle cake
    Mary Berry's flapjack recipe
    Mary Berry's iced chocolate cake

    Click to rate
    (12765 ratings)
    Sending your rating