Quick Answer: 180°C = 350°F
Mary Berry's Victoria Sponge recipe calls for 180°C, which equals 350°F in American ovens.
Mary Berry's Temperature Guide
Quick reference for all of Mary Berry's recipes:
| Mary Berry Says | US Oven Setting | Fan Oven (Convection) | Gas Mark |
|---|---|---|---|
| 180°C | 350°F | 325°F | Gas Mark 4 |
| 160°C (fan) | 325°F | Use this temp | Gas Mark 3 |
| 200°C | 400°F | 375°F | Gas Mark 6 |
💡 Fan oven note: If your US oven has a convection setting, reduce by 25°F (use 325°F for Victoria Sponge)
Complete Victoria Sponge US Conversion
Everything you need to adapt Mary Berry's recipe for an American kitchen:
British Recipe → American Kitchen
180°C → 350°F
20-25 minutes (unchanged)
2 x 20cm → 2 x 8-inch rounds
4 medium UK → 4 large US
Ingredient Conversions
Need precise measurements?
Use our grams to cups converter for any ingredient adjustments.
Common Questions from American Bakers
Why does Mary Berry use 180°C so often?
180°C is the UK standard "moderate" oven temperature, equivalent to America's 350°F. It's the sweet spot for most cakes—hot enough to create lift and set structure, but gentle enough to bake through without burning. Mary Berry, trained in traditional British baking, uses this as her baseline for almost all sponge cakes, including Victoria Sponge, lemon drizzle, and fairy cakes.
Should I use exactly 356°F or round to 350°F?
Always round to 350°F. While 180°C technically equals 356°F, the 6-degree difference is negligible for baking. Here's why:
- Most home ovens fluctuate by ±10-15°F anyway
- 350°F is a standard setting on all US ovens
- Victoria Sponge is forgiving—it's more about consistent heat than precision
The only time to be exact is with temperamental recipes like macarons or soufflés.
My sponge is browning too fast at 350°F—what's wrong?
American ovens often run hotter than their dial indicates, especially older models. Try these fixes:
- Reduce to 340°F or even 325°F if browning persists
- Move rack to middle-lower position (further from top heating element)
- Use an oven thermometer to check actual temperature
- Tent with foil at 15 minutes if tops are browning but insides aren't done
A properly baked Victoria Sponge should be pale golden—not deep brown.
What's the difference between regular and fan oven settings?
Fan ovens (convection in the US) circulate hot air for more even baking. They cook faster and hotter, so you need to reduce temperature by 20-25°F. For Mary Berry's 180°C recipe: use 350°F for conventional ovens, or 325°F for convection. Most US recipes are written for conventional ovens, while most modern UK recipes assume fan ovens.
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