Mary Berry is a British icon when it comes to baking delicious sweet treats and she has shared a recipe for a classic sponge cake with a special twist. The beloved British baking icon has been inspiring home bakers for decades with her approachable yet refined recipes.
Best known for her role as a judge on The Great British Bake Off, Mary’s recipes are celebrated for their innovative takes on traditional deserts. One of her standout creations is the victoria sponge tray bake. Baking this as a tray bake makes it easier to serve and easier for feeding large numbers if you need to make a cake to serve multiple people.
This variation maintains the fluffy texture and sweet taste of the original, but with the added convenience of a one-pan format.
It’s a testament to Mary’s knack for combining tradition with practicality, making this bake both nostalgic and effortlessly modern.
A victoria sponge cake is one that can’t go wrong and it’s an instant win that everyone will enjoy if you’re making this for a special occasion.
If you want to change it up, you can personalise with your favourite jams, fruits, or cream fillings, making each bake uniquely yours.
You will need:
225g (8 oz) self-raising flour
225g (8 oz) caster sugar
225g (8 oz) unsalted butter, softened
4 large eggs
2 tbsp milk
1 tsp vanilla extract
150g (5 oz) strawberry or raspberry jam
Icing sugar, for dusting
Start by preheating your oven to gas mark four and line a regular baking tray.
Next, mix together the butter and sugar in a large bowl until light and fluffy before adding the eggs and mixing.
Then, gently fold in the self-raising flour, milk, and vanilla extract until the batter is smooth and pour into the baking tray.
Your cake is ready for baking so place this in the oven for 20 to 25 minutes before inserting a skewer to check it is cooked. If it comes out clean, you’re good to take the cake out of the oven and leave on the side to cool.
Once cool, spread a generous layer of jam across the cake and dust with icing sugar for a classic finish.