A side-by-side comparison of Victoria sponge cake recipes from Mary Berry and James Martin has crowned Berry the winner, with her sponge deemed 'considerably superior'. The test, conducted by a lifestyle reporter, pitted Berry's all-in-one method against Martin's more intricate approach.
Mary Berry's recipe, known for its simplicity, involves combining all ingredients in a bowl and baking at 180°C (160°C fan) for 20–25 minutes, though the tester found 30 minutes produced perfect results. The resulting sponge was described as 'light, fluffy and airy', with evenly risen layers enhancing the texture.
James Martin's recipe required creaming butter, sugar and vanilla, then adding eggs and folding in flour. Baked at 190°C (170°C fan) for 20–25 minutes, it yielded a 'delicious and remarkably moist' sponge, but it was 'fairly dense', especially the top layer. Martin also recommends adding raspberries to the filling, which added freshness and sharpness.
Both cakes were 'absolutely wonderful', but Berry's took the crown due to its superior sponge quality. The tester noted that Berry's all-in-one approach consistently delivers a flawless sponge, while Martin's, though tasty, fell short in texture.
