Victoria sponge cakes are a timeless classic, beloved by many for their light texture and sweet simplicity. Whenever I bake one, I usually stick to Mary Berry’s famous all-in-one method—a foolproof recipe that consistently delivers a perfect sponge. Curious to explore other celebrity chefs’ takes, I decided to try James Martin’s Victoria sponge cake recipe. The outcome? Both were delightful, but the winner was unmistakable.
James Martin is known for his impressive array of recipes, including a Swiss roll that I find surprisingly straightforward to make. Despite my admiration for his work, I was skeptical about whether his Victoria sponge could surpass Mary Berry’s, especially since she holds the title of the Queen of British baking for good reason.
Mary Berry’s recipe is as simple as it gets. You combine all the ingredients in one bowl—either by hand or with an electric mixer—then split the batter evenly into two small tins before baking. Mary recommends baking at 180C/160C Fan/Gas 4 for 20 to 25 minutes, though I personally find the cakes benefit from a slightly longer bake time of about 30 minutes at this temperature, resulting in sponges that are light, fluffy, and perfectly risen.
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James Martin’s approach involves a few more steps and ingredients. He suggests creaming the butter, sugar, and vanilla essence first, then adding eggs one at a time before folding in the sifted flour. His recommended baking temperature is higher—190C/170C Fan/Gas 5 for 20 to 25 minutes. Unlike the traditional jam and cream filling, James includes fresh raspberries in the middle, which add a refreshing tartness that complements the sweetness beautifully.
In terms of texture, James Martin’s sponge was delicious and notably moist, though denser, particularly in the top layer. Mary Berry’s sponge, meanwhile, was lighter and airier with an even rise, making it the more classic Victoria sponge experience.
Ultimately, both cakes were fantastic treats, but Mary Berry’s recipe edged out the competition with its superior sponge texture and simplicity. For anyone seeking the quintessential Victoria sponge cake, her method remains hard to beat.