Mary Berry’s Victoria Sponge Recipe Reveals One Surprising Ingredient

Mary Berry’s Victoria sponge cake remains a timeless favourite, celebrated for its light, fluffy texture and rich flavour. Ideal for serving up to eight guests, this delightful bake can be prepared in just 30 minutes, making it perfect for busy days or an unexpected sweet craving.

The renowned baker recommends using baking spread instead of butter for a “lighter rise,” although butter works well too, as noted by the Express. Sharing this recipe from her book Love to Cook on her official website, Mary explains, “This classic recipe is such a favourite. The all-in-one method makes it one of the simplest cakes to make. I feel it is the most healing of cakes to make, too.”

Here’s how to create Mary Berry’s iconic Victoria sponge:

Ingredients:

For the sponge:

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

For the filling and topping:

Half a 370g jar of strawberry jam
300ml (half a pint) pouring double cream, whipped
A sprinkle of caster sugar

Method:

Preheat your oven to 180°C (160°C for fan ovens), Gas Mark 4. Grease two 20cm (8in) deep round sandwich tins and line the bottoms with non-stick baking parchment.
In a large bowl or stand mixer, combine all the sponge ingredients. Beat thoroughly with an electric hand whisk for about two minutes until the batter is pale and smooth. Timing may vary depending on your mixer’s power.
Divide the batter evenly between the prepared tins and smooth the tops. Bake on the middle shelf for roughly 25 minutes, until the sponges have risen, turned golden, and pull slightly away from the edges. A gentle press should make the sponge spring back.
Allow the cakes to rest in their tins briefly, then loosen the edges with a palette knife and turn them out onto a wire rack to cool completely.
To assemble, spread jam on the underside of the prettiest sponge. Place the other sponge top-side down on a serving plate. Spread the whipped cream over this surface, then carefully place the jam-coated sponge on top.
Finish by dusting with caster sugar and slice to serve.

This technique and the use of baking spread contribute to the sponge’s light texture, making Mary Berry’s Victoria sponge an enduring delight for all baking enthusiasts to enjoy.