Mary Berry’s Victoria Sponge Recipe Features a Surprising Twist

Mary Berry’s Victoria sponge is a timeless classic, beloved for its simplicity and perfect for afternoon tea or a special family treat. Serving up to eight people and ready in just 30 minutes, this iconic bake suits even the busiest schedules or impromptu cravings.

One of the key secrets Mary shares for achieving a lighter sponge is using baking spread instead of butter—though butter works well as an alternative. This surprising ingredient helps the cake rise more delicately, offering a fluffier texture without compromising flavor.

In her book Love to Cook and on her official website, Mary describes this all-in-one cake as “such a favourite” and “the most healing of cakes to make,” highlighting not only its ease but also its comforting nature.

Here’s how to make Mary Berry’s signature Victoria sponge:

Ingredients for the sponge:

225g baking spread, chilled (plus extra for greasing)
225g caster sugar
4 eggs
225g self-raising flour
1 teaspoon baking powder

For the filling and topping:

Half a 370g jar of strawberry jam
300ml whipping double cream, whipped
A dusting of caster sugar

Method:

Preheat your oven to 180°C (160°C fan-assisted), Gas Mark 4. Grease two 20cm (8in) sandwich tins with baking spread and line the bases with parchment.
Combine all sponge ingredients in a large bowl or stand mixer. Beat thoroughly with an electric whisk for about two minutes until the batter is pale and smooth.
Divide the batter evenly between the tins, smoothing the tops. Bake on the middle shelf for around 25 minutes, until golden, risen, and springy to the touch.
Let the cakes rest in their tins briefly, then loosen the edges and turn them out onto a wire rack to cool completely after removing the parchment.
Spread strawberry jam on the bottom side of the nicer-looking sponge. Place the second sponge upside down on a serving plate and cover with whipped cream. Finish by placing the jam-covered sponge on top, ensuring the jam meets the cream.
Dust the completed cake with caster sugar, slice, and serve.

This simple, elegant cake elevates traditional Victoria sponge with a subtle yet effective tweak that ensures a lighter rise and heavenly texture. Perfect for any occasion, Mary’s recipe is a must-try for both beginners and seasoned bakers alike.