Some cakes are loved because they are simple, dependable, and wonderfully light — and Mary Berry Light & Fluffy Sponge Cake is a perfect example of a classic homemade bake that’s soft, tender, and beautifully versatile.
This version follows Mary Berry’s classic all-in-one Victoria sponge proportions: 225g baking spread, 225g caster sugar, 4 eggs, 225g self-raising flour and 1 level teaspoon baking powder. The mixture is beaten until smooth and lighter in colour, divided between two 20cm sandwich tins and baked until well risen, golden and springy.
Once completely cool, the cakes are sandwiched with strawberry jam and 300ml whipped double cream, then finished with a light sprinkle of caster sugar. Keeping the filling simple lets the soft sponge remain the focus and follows the classic British Victoria sandwich style.
Whether you’re preparing an afternoon tea treat, birthday cake, weekend bake, or simple dessert for family and friends, this light sponge is an excellent recipe to keep in your collection. It can also be adapted with lemon zest, almond extract, chocolate, or different fruit fillings to suit the occasion.
Soft, golden, fluffy, and wonderfully easy to customise, Mary Berry Light & Fluffy Sponge Cake transforms everyday baking ingredients into a timeless homemade favourite that’s perfect with a cup of tea and enjoyable for almost any celebration.
If you need a larger celebration cake, compare our 10-inch Victoria sponge and 12-inch Victoria sponge guides before scaling the recipe.
Tips for a light Victoria sponge
- Keep the baking spread chilled until you are ready to mix; Mary Berry notes that it helps give a lighter rise.
- Soft butter can be used instead if preferred.
- The assembled cake can be made several hours ahead, kept chilled, then brought back towards room temperature before serving.
- The baked sponge layers can be frozen once completely cool.
Mary Berry Light & Fluffy Sponge Cake Recipe
- Total Time: 25 minutes
- Yield: 8 1x
Description
A classic light British Victoria sponge using Mary Berry’s all-in-one method, with equal weights of baking spread, caster sugar and self-raising flour, filled with strawberry jam and whipped double cream.
Ingredients
Sponge
- 225g baking spread, plus extra for greasing
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 level teaspoon baking powder
Filling and topping
- About 185g strawberry jam
- 300ml double cream, whipped
- A little caster sugar, for finishing
Instructions
- Heat the oven to 180°C/160°C fan/Gas 4. Grease two deep 20cm sandwich tins and line their bases with baking paper.
- Put the baking spread, caster sugar, eggs, self-raising flour and baking powder in a large bowl. Beat with an electric mixer for about 2 minutes, until smooth and noticeably lighter.
- Divide the batter evenly between the tins and level the surfaces. Bake for about 25 minutes, until the cakes are golden, well risen and spring back when lightly pressed.
- Let the cakes stand briefly in their tins, loosen the edges, then turn them onto a wire rack. Remove the paper and cool completely.
- Spread strawberry jam over the underside of one cake. Place the other cake on a serving plate and spread the whipped cream over it, then sandwich the jam-covered cake on top.
- Finish with a light sprinkle of caster sugar and cut into slices to serve.
- Cook Time: 25 minutes
- Category: Cake
- Cuisine: British