The Victoria sponge cake is a timeless favorite, cherished throughout the year and especially adored during warmer months for its airy, refreshing texture. Mary Berry’s version of this classic bake relies on just a handful of ingredients to deliver a delectably soft and tender sponge.
Described by Good Food reviewers as “a baking classic and a tasty tea-time treat,” Berry’s simple recipe involves filling the sponge with jam and cream to enjoy at its freshest.
A key twist in Mary Berry’s recipe replaces the traditional use of butter with baking spread (a type of margarine), enhancing the cake’s rise and lightness as noted by the Express. This subtle substitution results in a sponge that rises beautifully in the oven, creating an ideal texture that’s lighter than the denser, buttery counterpart typically associated with the Victoria sponge.
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Here’s what you’ll need:
- 4 free-range eggs
- 225g caster sugar
- 225g self-raising flour
- 2 teaspoons baking powder
- 225g baking spread, softened
For serving:
- Quality strawberry or raspberry jam
- Whipped double cream
The method is delightfully straightforward:
Start by cracking the eggs into a mixing bowl. Add the caster sugar, self-raising flour, baking powder, and softened baking spread. Using an electric mixer, combine the ingredients thoroughly, but avoid overmixing to keep the sponge light and airy.
Divide the batter evenly between your prepared cake tins, scraping down the sides of the bowl to ensure all the mixture is used. Smooth the tops gently with a spatula.
Bake the cakes on the middle oven shelf for about 25 minutes. They are done when golden brown, springy to the touch, and starting to pull away from the edges of the tin.
Allow the cakes to cool in their tins for five minutes, then run a knife around the edges before turning them out onto a wire rack.
To assemble, place one sponge on a serving plate and spread generously with strawberry or raspberry jam. Add a layer of whipped cream if you like. Top with the second sponge, right side up, and finish with a light dusting of icing or caster sugar.
This simple substitution in Mary Berry’s Victoria sponge recipe yields a deliciously light cake with an enviable rise — perfect to enjoy alongside a relaxing cup of tea.