Victoria sponge cakes are a timeless British classic beloved by many. Whenever I bake one, I usually stick to Mary Berry’s tried-and-true all-in-one method — a recipe that consistently delivers a perfectly light and fluffy sponge. Still, curiosity got the better of me, so I decided to test James Martin’s take on the Victoria sponge to see how it measured up. The results were impressive, but the winner was clear.
James Martin’s repertoire of recipes is impressive, and I’m especially fond of his Swiss roll recipe, which is both simple and delicious. Given that, I had high hopes for his Victoria sponge cake, though I wondered if it could outperform Mary Berry’s — the undisputed Queen of British baking.
Mary Berry’s recipe embraces simplicity: all ingredients are combined in one bowl, mixed either by hand or with an electric mixer, then divided evenly between two small cake tins before baking. She suggests cooking the sponges at 180°C (160°C fan) or Gas Mark 4 for 20 to 25 minutes. In my experience, the cakes benefit from a slightly longer bake of around 30 minutes at that temperature, producing perfectly risen, light, and airy sponges with an even texture throughout.
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James Martin takes a more involved approach. His recipe starts by creaming butter, sugar, and vanilla essence before gradually adding beaten eggs and folding in sifted flour last. He recommends baking at a higher temperature of 190°C (170°C fan) or Gas Mark 5 for 20 to 25 minutes. For the filling, James adds fresh raspberries alongside the traditional jam and cream, lending a refreshing tartness that balances the sweetness beautifully.
The resulting sponge from James Martin’s method was moist and flavorful but a bit denser, especially on the top layer. While delicious, it lacked the lightness and fluffiness of Mary Berry’s version.
In conclusion, both Victoria sponge cakes were delicious in their own right. However, Mary Berry’s effortless all-in-one method produced a superior sponge — light, airy, and evenly risen — making her recipe the clear winner in this friendly bake-off.