Bero Victoria Sponge

There’s just something about a Victoria sponge that feels like coming home. Maybe it’s the soft, buttery layers or the way the jam seeps just enough into the crumb. My gran used to make one every Sunday without fail, always with strawberry jam and a dusting of sugar that melted slightly if you didn’t wait long enough to eat it. (Spoiler: we never waited.)

This one’s based on the classic Bero method, and honestly, you don’t need to mess with it much. It’s quick, it’s proper, and it’s the sort of cake that feels just as right at a birthday as it does next to a cup of builder’s tea.

Why You’ll Love It

• Old-school charm — nothing pretentious, just proper cake.
• Moist, light sponge thanks to a simple butter-sugar-egg trio.
• Foolproof layers — even if you’re not a “cake person.”
• Party-ready or afternoon-snack perfect.
• Practically begs for a cuppa.
• Basic pantry ingredients — nothing fancy needed.

Ingredients

• 2 cups self-rising flour (240g)
• ¼ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened (227g)
• 1 cup plus 2 tbsp granulated sugar (225g)
• 4 large eggs, room temp
• 1 tbsp whole milk
• 2 tsp vanilla extract, divided
• ½ cup heavy cream (120ml)
• 1 tbsp confectioners’ sugar, plus more for dusting
• ⅓ cup strawberry jam (about 110g)

How to Make It

Get the dry bits sorted

Sift your flour, baking powder, and salt into a bowl. If you’re using a self-rising flour that already has a good kick (like Bero), you can skip the extra baking powder.

Sort the wet

In a bigger bowl, beat the butter and sugar together until it’s pale and fluffy — it takes a bit, but it’s worth it. Add the eggs one at a time, giving it a proper mix between each. Stir in the milk and half the vanilla.

Make the dough

Add your dry mix into the wet slowly — low speed or just use a wooden spoon. Don’t overdo it. Once it’s smooth, you’re golden.

Shape your sponge

Split the batter between two greased and lined 8-inch cake tins. Smooth the tops a bit so they don’t peak.

Wrap and steam

Not quite — just bake them! 350°F (or 180°C) for 25–30 minutes. You’ll know they’re done when they’ve got a gentle golden top and spring back when pressed lightly.

Cool and unwrap

Let them sit in the tins for 5–10 mins, then flip out onto a wire rack to cool fully. Don’t rush this bit or the cream will melt later.

Finish it off

Whip the cream with the icing sugar and the rest of the vanilla until it holds firm. Spread the jam over one cooled sponge, then the cream on top of that. Sandwich with the other sponge and give it a dusting of icing sugar. Done. Put the kettle on.

Common Mistakes and How to Dodge Them

• Too dense? You probably overmixed. Fold gently once the flour goes in.
• Sinks in the middle? Oven might’ve been too hot or cold — check your temp.
• Flat sponge? Your self-raising flour might be old. Give it a check.
• Cream runny? Either it wasn’t whipped enough or the cake was too warm.
• Jam oozing out the sides? Don’t overfill and don’t press the top layer down too hard.

Storage and Reheating

• Fridge: Best eaten within 2–3 days. Store in a cake tin or airtight tub.
• Freezer: You can freeze the sponge layers (before filling) for up to 3 months. Wrap them tight.
• Microwave/Oven: Not needed really — it’s better cold or room temp. But you can give a slice 10 seconds in the microwave if you’re impatient.

Frequently Asked Questions

Can I use a different jam?
Yep — raspberry, cherry, even lemon curd if you’re feeling zesty.

Can I skip the whipped cream?
Sure. You can just go jam-only or use buttercream instead.

Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend with baking powder added. It might not rise quite as much, but it’ll still be lush.

What if I don’t have self-rising flour?
Just use plain flour with 2 tsp of baking powder per cup.

Nutrition Facts (Per Serving)

Calories: 448
Fat: 27g
Carbs: 47g
Sugar: 30g
Protein: 5.4g
Sodium: 406mg

Try More Bero Recipes:

• Bero Shortbread Recipe
• Bero Scone Recipe
• Bero Pancake Recipe