I’ve made Mary Berry’s Victoria sponge cake countless times over the years, but I was curious to see how her recipe would compare to Nigella Lawson’s
The Victoria sponge cake, also known as a Victoria sandwich, is a beloved classic in the UK. It’s typically filled with a layer of jam and either buttercream or fresh cream. The sponge should be incredibly light and fluffy, with the jam adding a tangy contrast.
There are countless recipes available online, each with its own unique ingredients and techniques. However, Senior Audience writer Sophie Harris decided to test two of the most popular recipes: Mary Berry’s and Nigella Lawson’s. Sophie shared: “I’ve baked Mary Berry’s version many times over the years, and so I was intrigued to see how it could compare to Nigella Lawson’s.
“They’re both quite similar, but Nigella’s adds cornflour as an extra ingredient, which is thought to help the texture.”
Mary Berry’s Victoria sponge cake recipe
Ingredients
- Four free-range eggs
- 225g caster sugar
- 225g self-raising flour
- Two teaspoons of baking powder
- 225g baking butter
To serve
- Raspberry jam
- Whipped double cream
Nigella Lawson’s Victoria sponge cake recipe
Ingredients
- 225g baking butter
- 225g caster sugar
- One teaspoon of vanilla extract
- 200g plain flour
- 25g cornflour
- Two and a half teaspoons of baking powder
- A pinch of salt
- Four large eggs
- Two to three tablespoons of milk
To serve
- 75g raspberry jam
- 150g fresh raspberries
- 150ml double cream
Method
Sophie prepared both cakes in the same manner, starting by creaming the butter and sugar together, then adding the eggs. After that, she mixed in all the dry ingredients, reports the Express.
“I used eight-inch (20cm) sandwich tins, both lined with baking paper and greased with butter, to ensure an even distribution of the ingredients,” said Sophie.
They were baked in a preheated oven at 160 °C for roughly 20 to 25 minutes, and then they were cooled completely before being assembled.
She continued: “I placed the jam on one cake, spread it on the whipped double cream and then placed the top of the cake on before dusting it with icing sugar.”
Mary Berry’s recipe yielded an incredibly soft sponge that was light and fluffy and melted in your mouth. The jam and cream perfectly complemented the sponge, making it absolutely delicious.
On the other hand, Nigella’s recipe resulted in a much denser sponge. Sophie concluded: “Despite combining everything fully like I always do, pockets of baking powder remained in the sponge, providing an awful taste.
“A simple sponge should also require few ingredients, and I found Nigella’s to have too many, which weren’t needed.
“I followed the instructions exactly, but just preferred the outcome of Mary Berry’s sponge, so I will continue to make this bake.”