Mary Berry, the beloved queen of baking, has shared her cherished Victoria sponge cake recipe in her cookbook Love To Cook. Along with the recipe, she offers a clever tip to help your sponge rise lighter and fluffier than ever—using chilled baking spread to grease your tins instead of butter.
Berry explains that using chilled baking spread results in a “lighter rise.” It’s important to keep the spread refrigerated until the moment you grease your cake tins to get the best effect.
Here’s Mary Berry’s straightforward recipe for a delicious Victoria sponge:
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Ingredients:
- 225g baking spread, plus extra for greasing
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp baking powder
For the filling and topping:
- 370g jar of strawberry jam
- 300ml double cream, whipped
- Caster sugar for dusting
Method:
- Place all the sponge ingredients in a large bowl. Using an electric whisk, beat for about two minutes until the mixture is smooth and pale.
- Divide the batter evenly between two greased sandwich tins. Smooth the tops with a palette knife.
- Bake in a preheated oven for 25 minutes, or until the cakes have risen well and are golden brown. Berry advises testing by gently pressing the tops; they should spring back.
- Allow the cakes to cool in the tins for a few minutes, then run a palette knife around the edges. Turn the cakes out onto a wire rack and carefully remove the parchment paper.
- Once fully cooled, place one sponge on a serving plate and spread with whipped cream. On the other sponge, spread strawberry jam.
- Sandwich the two cakes together, trapping the cream and jam in the middle.
- Finally, dust the top with caster sugar for a perfect finish.
This simple swap and easy-to-follow recipe will help you bake an impeccably light and fluffy Victoria sponge, just like Mary Berry.