Sponge cakes have long been a British favourite – light, airy, and just sweet enough to feel indulgent without being over the top.
From Sunday teas to birthday celebrations, they’re a slice of nostalgia on every plate. And when it comes to baking advice, there’s no one we trust more than Mary Berry.
The nation’s beloved baking expert has revealed a simple trick that makes her sponge cakes even softer and more delicious – and it’s all about swapping one everyday ingredient.
This article is for general informational purposes only. Recipe results may vary depending on ingredients, equipment, and preparation. Always follow safe food-handling practices when baking. Photos are for illustrative purposes.
The Clever Swap That Changes Everything
According to Mary, the secret lies in using baking spread instead of butter.
While butter gives richness, it can be tricky to get the consistency just right, especially straight from the fridge. Baking spread, on the other hand, mixes smoothly and traps more air into the batter, creating that beautifully fluffy texture we all love in a Victoria sponge.
Her recipe follows a simple formula: equal parts of baking spread, caster sugar, and self-raising flour (225 grams each), plus four eggs and a teaspoon of baking powder.
Once combined, the batter goes into two tins and bakes at 160°C fan for around 25 minutes.
The result? Two golden, feather-light sponges ready to sandwich with whipped cream and strawberry or raspberry jam.
A Classic That’s Easier Than Ever
Even beginners can master this recipe thanks to its straightforward method and forgiving texture.
Using baking spread means there’s no waiting around for butter to soften, making it a quicker, more affordable option that still delivers perfect results.
Finish your cake with a dusting of caster sugar, and you’ve got a bake that Mary herself would be proud of.
