'I tweaked Mary Berry’s Victoria sponge cake recipe to take it to the next level'

Victoria Sponge Cake
-Credit: (Image: Getty Images/iStockphoto)

There's nothing more sumptuous than a slice of cake, and a good Victoria sponge ticks all the boxes.

Mary Berry's particular recipe for the famous cake, known for its simplicity, is praised as a "baking classic" by BBC Good Food. With a delicious light sponge and jam, the recipe suggests spreading fresh whipped cream to take things up a notch.

Daily Express reporter Sophie Harris has been baking this cake "for years" and recently tweaked Mary Berry's recipe to make it the most delicious Victoria sponge ever.

She says the key to the perfect cake is to add a couple of teaspoons of icing sugar to the fresh cream that really "ties it together."

"It isn’t too sweet but it gives a delicious flavour which the cake definitely needed beforehand," she said.

She added: "This cake is absolutely amazing and always goes down a treat, and it is definitely the best sponge I’ve tried."

For this recipe, you’ll need just seven ingredients and two 20cm sandwich tins.


For the sponge:

Four free-range eggs

225g caster sugar

225g self-raising flour

Two teaspoons of baking powder

225g butter at room temperature

To serve

Strawberry or raspberry jam

Whipped double cream with added icing sugar

Victoria sponge
A slice of Victoria sponge is always best paired with a cup of tea -Credit:Getty Images


1. Preheat the oven to 180C or 160C Fan before greasing and lining your tins.

2. To start, whip the butter and sugar together until light and fluffy.

3. Next, add in the flour, eggs and baking powder until fully combined and no lumps remain. Whilst you don’t want to overmix the batter, make sure all the ingredients are scraped down from the side and fully incorporated.

4. Bake for 25 minutes or until golden brown and cooked through, checking from 20 minutes onwards.

5. Leave them to slightly cool in the tin before turning them out onto a cooling rack and leaving them to cool.

6. Meanwhile, making the whipped cream filling, and this is where the recipe has been altered Mary’s recipe. Whilst she says to just whip the cream and add it onto the sponge, adding a couple tablespoons of icing sugar really ties the cake together.

Whip until stiff peaks and all of the icing sugar has become incorporated before adding some jam onto the sponge in a thin layer.

Then add the cream to the sponge before topping it with the other sponge. If you fancy, add the remaining cream onto the top of the cake or dust it with icing sugar.