Mary Berry Victoria Sponge Traybake Recipe

This Mary Berry-inspired Victoria sponge traybake takes everything we love about the classic sandwich cake and makes it simpler to bake, slice, and serve. The sponge is light, buttery, and tender, with a bright layer of strawberry jam and soft whipped cream in the middle. It’s an easy, reliable bake that suits beginners, yet still feels special enough for guests. Total time is about 1 hour 10 minutes, including cooling and assembling.

Ingredients

For the sponge

• 250g unsalted butter, softened (plus extra for greasing)
• 250g caster sugar
• 4 large eggs
• 250g self-raising flour
• 2 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract (optional)
• Pinch of fine salt

For the filling

• 200g strawberry jam
• 250ml double cream, cold
• 1 to 2 tbsp icing sugar (to sweeten the cream)
• 1 tsp vanilla extract (optional)

For finishing

• Icing sugar, for dusting
• Baking parchment, to line the tin

How to Make Mary Berry Victoria Sponge Traybake Recipe

Oven preparation

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Set a shelf in the middle so the sponge bakes evenly.
• Line the tin: Grease a 23 x 33cm traybake tin, then line it with baking parchment (leave a little overhang so you can lift the cake out later).

Mixing the sponge (all-in-one method)

• Add everything to the bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, salt, and vanilla (if using) into a large mixing bowl.
• Beat until smooth: Mix with an electric hand mixer (or stand mixer) for 1 to 2 minutes, scraping down the bowl once, until the batter looks pale and creamy.
• Spread into the tin: Spoon the batter into the lined tin and level the top with a spatula so it rises evenly.

Baking

• Bake: Bake for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Avoid overbaking: Take it out as soon as it tests clean. A dry sponge is much harder to rescue than an underfilled one.

Cooling

• Cool in the tin briefly: Leave the sponge in the tin for 10 minutes to firm up.
• Lift out and cool completely: Use the parchment overhang to lift the sponge out, then cool fully on a wire rack before filling. If it’s even slightly warm, the cream will melt.

Assembling

• Whip the cream: Whip the cold double cream with 1 to 2 tablespoons of icing sugar (and vanilla if you like) to soft peaks. It should hold its shape but still look smooth and billowy.
• Cut the sponge: Cut the cooled traybake in half to make two equal rectangles. A long serrated knife works best.
• Add the jam: Spread the jam evenly over one half. If your jam is very stiff, warm it for 5 to 10 seconds in the microwave, then cool it back down before spreading.
• Add the cream: Spoon the whipped cream over the jam and spread gently right to the edges.
• Sandwich and finish: Place the second half on top, press very lightly, then dust with icing sugar.
• Slice neatly: For clean squares, chill the assembled traybake for 20 minutes, then cut into 16 pieces using a sharp knife wiped clean between cuts.

Tips

Why did my traybake Victoria sponge turn out dense?

This is usually down to butter that was too cold or mixing for too long. Start with properly softened butter and beat only until the batter is pale and smooth. Once it looks well combined, stop.

How do I stop my sponge from sinking in the middle?

Make sure your oven is fully preheated and avoid opening the door in the first 18 to 20 minutes. Also check your baking powder is in date, and place the tin on the middle shelf for even heat.

How do I keep the cream layer from sliding out when I cut it?

Whip the cream to soft peaks, not runny. After assembling, chill the traybake for 20 to 30 minutes before slicing, and use a long sharp knife for clean cuts.

What’s the best jam for a Victoria sponge traybake?

Strawberry jam is the classic choice, but raspberry also works beautifully. If your jam is very chunky, give it a quick stir or light warm-up so it spreads without tearing the sponge.

Serving Suggestions

• Serve with a pot of strong tea or fresh coffee.
• Add a bowl of fresh strawberries on the side.
• Dress up each square with a small swirl of extra cream.
• For parties, cut into smaller bite-size rectangles instead of squares.

Storage

Room temperature

Because this traybake is filled with fresh cream, it’s best not left out for long. If your kitchen is cool, you can keep it at room temperature for up to 2 hours while serving.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. The sponge will soften slightly as it sits, but it will still taste lovely. Dust with a fresh sprinkle of icing sugar just before serving.

Freezing

For the best results, freeze the unfilled sponge. Wrap the cooled sponge slab (or halves) well in cling film and a layer of foil, then freeze for up to 3 months. Defrost at room temperature, then fill with fresh jam and whipped cream.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 34g
• Protein: 4g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 170mg

Nutrition values are estimates and will vary depending on the brands used and portion size.

FAQs

Mary Berry Victoria Sponge Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

16

squares

Prep time

20

minutes

Cooking time

22

minutes

Total time

70

minutes

Calories

320

kcal

42

minutes

A light, fluffy Victoria sponge traybake filled with strawberry jam and softly whipped cream. All the classic flavour of a traditional Victoria sandwich, but easier to bake, cut, and share.

Ingredients

• 250g unsalted butter, softened (plus extra for greasing)

• 250g caster sugar

• 4 large eggs

• 250g self-raising flour

• 2 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract (optional)

• Pinch of fine salt

• 200g strawberry jam

• 250ml double cream, cold

• 1–2 tbsp icing sugar (to sweeten the cream)

• 1 tsp vanilla extract (for the cream, optional)

• Icing sugar, for dusting

• Baking parchment, to line the tin

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 23 x 33cm traybake tin with baking parchment.
• Add butter, sugar, eggs, flour, baking powder, milk, salt and vanilla (if using) to a large bowl. Beat for 1–2 minutes until pale and smooth.
• Spoon into the tin, level the top, and bake for 20–25 minutes until golden and springy. A skewer should come out clean.
• Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack.
• Whip the cold double cream with icing sugar (and vanilla if using) to soft peaks.
• Cut the cooled sponge in half to create two rectangles. Spread jam over one half, then add the whipped cream in an even layer.
• Sandwich with the second half, dust with icing sugar, then cut into 16 squares to serve.

Notes

• Use room-temperature butter for the lightest sponge.
• Don’t overwhip the cream; soft peaks make cleaner slices.
• Chill the assembled traybake for 20 minutes if you want extra-neat portions.
• For a more traditional finish, keep it simple with jam, cream, and a light icing sugar dusting.