Mary Berry’s All In One Victoria Sandwich is a modern take on the classic British treat, the Victoria Sponge. The beauty of this recipe lies in its simplicity, yet it delivers the same moist, light, and buttery sponge that has been adored for generations. What makes Mary Berry’s version so unique is her "all in one" method, where all the ingredients are mixed together at once. This saves time and eliminates the need for the more traditional creaming method, which can sometimes require extra effort and precision.
The Victoria Sandwich was originally named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea. Over time, it has become a staple in British kitchens, especially for celebrations, afternoon teas, and family gatherings. Mary Berry, a trusted name in baking, has adapted this iconic recipe to make it more accessible to home bakers without compromising on flavor or texture. The result is a beautifully balanced cake with soft, airy layers filled with rich raspberry jam and a dusting of powdered sugar on top. It’s simple yet elegant, and this version is easy enough for beginners while still satisfying seasoned bakers.
Mary Berry’s All In One Victoria Sandwich Recipe
Ingredients Needed
To make Mary Berry’s All In One Victoria Sandwich, you’ll need the following ingredients:
For The Sponge
- 225g (8 oz) self-raising flour – The self-raising flour gives the cake its lift, making it fluffy and light without the need for added raising agents like baking powder.
- 225g (8 oz) unsalted butter, softened – The butter adds richness and flavor to the sponge. Make sure it’s softened so it mixes easily with the other ingredients.
- 225g (8 oz) caster sugar – Caster sugar, or superfine sugar, dissolves more easily than regular granulated sugar, resulting in a smoother batter.
- 4 large eggs – Eggs act as both a binder and a leavening agent, providing structure and contributing to the cake’s lightness.
- 1 tsp vanilla extract – A subtle hint of vanilla rounds out the flavor of the sponge.
- 2 tbsp milk – Milk adds moisture to the batter and helps achieve the desired texture.
- A pinch of salt – Balances the sweetness of the cake and enhances the overall flavor.
For The Filling
- Raspberry jam (or any jam of your choice) – A traditional choice for a Victoria Sandwich, raspberry jam pairs beautifully with the soft sponge. The fruity sweetness contrasts perfectly with the buttery cake.
- Icing sugar, for dusting – A light dusting of icing sugar finishes off the cake with a delicate sweetness and a polished look.
Equipment Needed
The tools required to make Mary Berry’s All In One Victoria Sandwich are fairly simple and likely to be found in most kitchens:
- 2 x 20cm (8-inch) round cake tins – These are the ideal size for the Victoria Sandwich. They ensure that the cakes are the right height and will fit perfectly when stacked.
- Electric mixer (or hand whisk) – While it’s possible to mix the ingredients by hand, an electric mixer will make the process much quicker and more efficient, especially for the all-in-one method.
- Sieve – Used to sift the self-raising flour to ensure there are no lumps and to create a lighter, airier batter.
- Spatula – Useful for scraping down the sides of the bowl and ensuring all ingredients are well combined.
- Cooling rack – After baking, you’ll need a cooling rack to prevent the cakes from becoming soggy by allowing air to circulate around them.
- Palette knife – For spreading the jam evenly on the cakes and smoothing the top.
- Sifter or small sieve – To dust the finished cake with icing sugar for a beautiful finish.
Instructions To Make Mary Berry’s All In One Victoria Sandwich
Now, let’s dive into the step-by-step process of making this delicious cake:
1. Preheat The Oven
Preheat your oven to 180°C (350°F), or 160°C (320°F) for fan ovens. Line the bottoms of your two 20cm (8-inch) round cake tins with baking parchment, and lightly grease the sides.
2. Mix The Ingredients
Place the self-raising flour, unsalted butter, caster sugar, eggs, vanilla extract, and milk into a large mixing bowl. Add a pinch of salt.
Using an electric mixer on a medium speed, mix all the ingredients together for about 2-3 minutes, until the batter is smooth and pale. If you don’t have an electric mixer, you can also use a hand whisk, but it will take a little longer to achieve the desired smooth consistency.
3. Pour And Bake
Divide the batter evenly between the two prepared cake tins. Use a spatula to smooth the top of each one to ensure an even bake.
Place the tins in the preheated oven and bake for around 20-25 minutes, or until the cakes are golden and spring back when lightly pressed in the center. You can also insert a toothpick into the center of the cakes-if it comes out clean, the cakes are done.
4. Cool The Cakes
Once the cakes are baked, remove them from the oven and leave them in the tins for about 10 minutes to cool slightly. Then, turn them out onto a cooling rack to cool completely.
5. Assemble The Cake
Once the cakes are completely cool, spread a generous layer of raspberry jam on the top of one of the cakes. Use a palette knife to spread the jam evenly across the surface.
Place the second cake on top, pressing it down gently to sandwich the two layers together.
6. Finish The Cake
To finish, dust the top of the cake with icing sugar using a fine sieve or sifter for a delicate, professional touch.
Tips And Tricks
- Use room-temperature butter and eggs: Make sure your butter and eggs are at room temperature before mixing. This ensures they combine easily and results in a smoother batter.
- Don’t overmix: While it’s tempting to keep mixing the batter for a smooth consistency, overmixing can cause the cake to become dense. Mix just until everything is combined.
- Add a little extra flavor: If you’d like to take this cake to the next level, you can try swapping the raspberry jam for other flavors like strawberry, apricot, or even lemon curd. Fresh whipped cream can also be added for an extra indulgence.
- Check for doneness early: Ovens vary, so keep an eye on the cakes after about 18 minutes of baking. If they’re golden and spring back to the touch, they’re likely done.
- Cool completely before assembling: To prevent the jam from melting or sliding off the cake, make sure the sponge layers are completely cool before you add the filling.
Mary Berry’s All In One Victoria Sandwich offers a fresh, hassle-free approach to a beloved classic. It’s ideal for bakers of all skill levels-whether you’re an experienced home baker or just starting out. The simplicity of the all-in-one method doesn’t compromise on taste or texture, giving you a light, fluffy sponge that pairs perfectly with jam and a dusting of icing sugar. This recipe makes for an ideal afternoon tea treat, a birthday cake, or just a comforting homemade dessert. With just a few simple ingredients, you can recreate a slice of British tradition in your very own kitchen. Whether you’re serving it to guests or indulging in a quiet moment with a cup of tea, Mary Berry’s All In One Victoria Sandwich is sure to delight.
Easy Recipe Variations For Mary Berry’s All In One Victoria Sandwich
Mary Berry’s All In One Victoria Sandwich is a classic British cake, loved for its simplicity and deliciousness. While the traditional recipe is foolproof, there are many ways to give this cake a personal twist or to adapt it to different tastes. Here are a few easy variations you can try:
1. Different Fillings
While the traditional filling for a Victoria Sandwich is raspberry jam and whipped cream, you can get creative with other fillings depending on your preferences or what you have on hand. Some options include:
- Lemon Curd and Mascarpone: For a tangy and rich flavor, swap the raspberry jam with lemon curd. The mascarpone will add a creamy balance to the sharpness of the curd.
- Chocolate Ganache: If you’re a chocolate lover, spread a layer of smooth chocolate ganache between the sponge layers. It will give the cake a decadent richness.
- Fruit Compote: Fresh berries or a compote of mixed fruits like strawberries, blueberries, and blackberries make a vibrant, seasonal twist. You can even drizzle some honey or maple syrup over the fruit for extra sweetness.
- Nutella and Bananas: Spread Nutella and layer with sliced bananas for a fun and indulgent version. This variation is especially popular with kids.
2. Flavored Sponges
While Mary Berry’s original recipe uses a plain vanilla sponge, you can easily infuse the cake layers with different flavors. Some simple ideas include:
- Orange Zest and Juice: Add freshly grated zest and a tablespoon of juice to the batter for a citrusy zing.
- Almond Extract: A few drops of almond extract in the sponge batter will give it a nutty, slightly marzipan-like flavor.
- Coffee: For coffee lovers, dissolve instant coffee in warm water and mix it into the cake batter. This will give your Victoria Sponge a subtle coffee flavor that pairs beautifully with chocolate fillings or cream.
- Spices: Cinnamon, nutmeg, or even a dash of cardamom can be added for a warm, spiced version, perfect for the cooler months.
3. Flour Substitutes For Dietary Needs
Mary Berry’s recipe uses all-purpose flour, but there are ways to cater to dietary restrictions without compromising on taste or texture.
- Gluten-Free Flour: If you’re gluten-sensitive, you can easily swap the regular flour with a gluten-free flour blend. Make sure to add a bit of xanthan gum or a gluten-free raising agent to ensure the sponge rises properly.
- Dairy-Free: To make the cake dairy-free, simply substitute butter with dairy-free margarine or coconut oil. For the filling, use coconut cream or a dairy-free whipped topping instead of traditional whipped cream.
- Sugar-Free: If you need to reduce sugar intake, you can try using a sugar substitute like stevia or erythritol. Keep in mind that the texture and sweetness level may vary slightly, so a bit of trial and error might be necessary.
4. Decorating The Cake
Mary Berry’s All In One Victoria Sandwich is typically dusted with a light shower of icing sugar, but you can also elevate the cake with different decorating ideas. Some suggestions include:
- Fresh Flowers: Edible flowers like pansies, violets, or nasturtiums can add a colorful, natural touch to the cake, perfect for special occasions.
- Berries: Arrange fresh berries on top of the cake for a fresh, seasonal look. Raspberries, strawberries, or blueberries work well.
- Buttercream Swirls: If you prefer something richer than whipped cream, a simple buttercream made with icing sugar, butter, and a splash of milk can be piped onto the cake for an elegant look.
These variations offer endless possibilities, allowing you to put your own stamp on this beloved British classic!
Storing Leftovers
Mary Berry’s All In One Victoria Sandwich, like most cakes, is best enjoyed fresh, but sometimes it’s hard to finish an entire cake in one sitting. Fortunately, storing leftovers properly ensures that the cake remains delicious for a few days.
Room Temperature
If you plan to finish the leftovers within 2-3 days, you can store the cake at room temperature. Place the cake in an airtight container to keep it from drying out or absorbing any unwanted odors. If you’ve already cut into the cake, cover the exposed parts with a layer of plastic wrap or wax paper, then place it in the container.
Refrigeration
For longer storage, especially if your Victoria Sandwich is filled with whipped cream or fresh fruit, it’s best to refrigerate the cake. Place the cake in an airtight container or wrap it in plastic wrap to prevent it from absorbing moisture or odors from the fridge. It will keep for up to 4-5 days this way.
Freezing
If you want to extend the life of your cake, you can freeze the sponges. To do so, wrap each layer tightly in plastic wrap and then in foil. You can freeze the sponge layers for up to 3 months. When you’re ready to eat it, simply thaw the sponges at room temperature and assemble the cake with fresh filling. Note that fillings like whipped cream may not freeze as well, so it’s best to add these elements fresh.
What To Eat With Mary Berry’s All In One Victoria Sandwich?
Mary Berry’s All In One Victoria Sandwich is a rich and indulgent dessert, but sometimes you might want something to complement it. Here are some delightful options that pair well with this cake:
1. Fresh Fruit
A slice of Victoria Sandwich goes beautifully with a side of fresh fruit. Think of a colorful berry medley-strawberries, raspberries, and blueberries-or even a tropical fruit salad with mango and pineapple. The freshness of the fruit contrasts nicely with the richness of the cake, making it feel like a lighter treat.
2. A Cup Of Tea
The Victoria Sandwich is practically synonymous with a cup of British tea. Whether it’s a classic Earl Grey, a strong breakfast tea, or a soothing chamomile, a warm cup of tea is the perfect drink to accompany this cake. The slight bitterness of tea balances the sweetness of the cake, making it a quintessential pairing.
3. Ice Cream Or Sorbet
For an indulgent twist, serve a slice of the cake with a scoop of vanilla ice cream or a refreshing fruit sorbet. The creamy texture of the ice cream contrasts with the spongy cake, adding an extra layer of richness, while a sorbet adds a zingy, fruity note.
4. Whipped Cream Or Custard
For an extra decadent treat, add a dollop of whipped cream or a generous pour of warm custard. The creamy textures will elevate the dessert to the next level, making it feel even more indulgent. Vanilla custard pairs particularly well with the fruity fillings and light sponge of the cake.
5. Coffee
If you’re looking for something a little more robust to balance the sweetness of the Victoria Sandwich, a cup of freshly brewed coffee is a great option. Whether you prefer an espresso, a latte, or a cappuccino, the coffee’s bitterness will complement the cake’s sweet richness.
Conclusion
Mary Berry’s All In One Victoria Sandwich is a timeless cake that has earned its place in the hearts (and kitchens) of many. Its versatility allows for endless variations, whether it’s experimenting with different fillings, sponges, or toppings. The beauty of this cake lies in its simplicity, but with a little creativity, you can make it your own.
Properly storing leftovers ensures that you can enjoy this delicious treat for several days after baking, while pairing it with fresh fruit, a cup of tea, or ice cream makes for an even more satisfying experience. Whether you’re enjoying it on a cozy afternoon or serving it at a family gathering, Mary Berry’s All In One Victoria Sandwich is sure to delight anyone who takes a bite.
If you haven’t yet tried this classic cake, now’s the perfect time to bake one and explore the endless ways to enjoy it. Happy baking!
FAQs
What Is The ‘All In One’ Method In Mary Berry’s Victoria Sandwich Recipe?
The ‘All in One’ method refers to combining all the ingredients-flour, sugar, butter, and eggs-into a single bowl and mixing them together at once. This method simplifies the process, eliminating the need for separate steps like creaming butter and sugar first. It’s a quick and easy way to make a Victoria Sandwich without compromising on flavor or texture.
Can I Substitute The Butter In Mary Berry’s Victoria Sandwich Recipe With Margarine?
Yes, you can substitute butter with margarine in Mary Berry’s Victoria Sandwich recipe. However, butter gives the cake a richer flavor and a slightly firmer texture, while margarine may make the cake a bit lighter and softer. If you choose to use margarine, opt for one with a high-fat content to ensure the best results.
How Do I Prevent The Cake From Sinking In The Middle When Making Mary Berry’s Victoria Sandwich?
To prevent your cake from sinking in the middle, make sure your oven is preheated to the correct temperature and avoid opening the oven door while the cake is baking. It’s also crucial not to overmix the batter, as this can cause air bubbles to escape, leading to a denser cake. If you’re using a fan-assisted oven, reduce the temperature slightly to prevent overbaking.
