Mary Berry's Victoria sponge with a twist 'stays really moist' thanks to one ingredient (Image: Getty) Sponge cake that's light and airy is considered a win but dodging a dry and crumbly texture is more difficult than it sounds. This is especially true for plain or vanilla-flavoured cakes which use little in the way of liquid to take form. Baking extraordinaire has cracked the code with the British classic, Victoria Sponge , to ensure the cake is perfectly moist and delicious every time.
Sharing her quirky take on the traditional recipe in her cookbook Mary Berry 's Quick Cooking, Mary unveiled the addition of apple as her secret weapon. Based on the Victoria sandwich, which sees two light vanilla sponge cakes straddle a layer of jam plus a creamy filling, Mary's version is known as her "ultimate apple cake - a Victoria sponge that stays really moist from grated apple". function loadOvpScript(){let el=document.
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