Mary Berry All in One Sponge Recipe

This light, springy Mary Berry All in One Sponge is made with softened butter, caster sugar, and self-raising flour and ready in 35 minutes. Slicing through the tender cake reveals a generous layer of sweet strawberry jam and softly whipped cream. I love how this reliable method removes the fuss of traditional creaming.

Why This Classic Works

I used to spend ages creaming butter and sugar together for Victoria sponges until I tried this method. Simply weighing everything into one bowl feels like cheating, but it produces a remarkably consistent bake.

The secret lies in using baking powder alongside self-raising flour to give it that extra lift. Just make sure your butter is completely soft before starting, or you risk a heavy cake.

Mary Berry All in One Sponge Ingredients

• 225g baking spread or very soft butter
• 225g caster sugar
• 225g self-raising flour
• 4 large eggs
• 2 tsp baking powder

For the Filling:

• 4 tbsp strawberry or raspberry jam
• 150ml double cream, whipped
• 1 tbsp icing sugar, to dust

How To Make Mary Berry All in One Sponge

1. Prepare the tins: Preheat your oven to 180C or 160C fan. Grease two 20cm round sandwich tins and line the bases with baking paper.
2. Combine the ingredients: Measure the butter, sugar, flour, eggs, and baking powder into a large mixing bowl.
3. Mix the batter: Beat with an electric hand whisk until smooth and blended. Avoid over-mixing once the batter comes together.
4. Divide and bake: Divide the mixture evenly between the prepared tins. Bake for 25 minutes until golden and springy to the touch.
5. Cool the cakes: Leave the cakes in their tins for 5 minutes. Turn them out onto a wire rack to cool completely.
6. Assemble the sponge: Spread jam over the flat side of one cake and whipped cream over the other. Sandwich them together and dust with icing sugar.

Recipe Tips

• Use soft butter: Your butter must be soft enough to blend instantly, otherwise your batter will be lumpy.
• Check your baking powder: Expired baking powder will leave you with a flat, dense sponge.
• Do not over-mix: Stop beating the moment the batter looks smooth to keep the cake texture light.
• Cool completely: Wait until the sponges are entirely cold before adding the cream, or it will melt instantly.

What To Serve With Sponge Cake

A classic sponge cake pairs beautifully with a pot of strong Earl Grey or English Breakfast tea. For a summer gathering, serve slices alongside fresh berries and extra pouring cream.

How To Store

Store the assembled cake in an airtight container in the fridge for up to three days. Unfilled sponges can be wrapped tightly in cling film and frozen for up to three months.

FAQs

Can I use margarine instead of butter?

Yes, baking spread or margarine straight from the fridge works perfectly for the all-in-one method. It often results in an even lighter cake.

Why did my cake sink in the middle?

Sinking is usually caused by opening the oven door too early or underbaking the sponge. Always wait until the end of the baking time to check.

Can I make this as a traybake?

You can bake this mixture in a 30x23cm rectangular tin. It will need about 35 to 40 minutes in the oven.

Nutrition

• Calories: 450 kcal
• Total Fat: 26 g
• Saturated Fat: 15 g
• Cholesterol: 120 mg
• Sodium: 320 mg
• Total Carbohydrate: 51 g
• Protein: 5 g

Try More Recipes:

• Mary Berry 9 Inch Sponge Cake Recipe
• Mary Berry Orange Loaf Cake Recipe
• Mary Berry Lemon Curd Cake Recipe