Mary Berry Raspberry Sponge Cake Recipe

This light airy Mary Berry Raspberry Sponge Cake is made with self-raising flour, fresh eggs, and sweet raspberry jam and ready in 40 minutes. The real magic happens when you slice through the tender crumb to reveal a thick layer of ruby-red jam and whipped cream. I always rely on this simple all-in-one method for consistent results.

Why This Classic Works

I used to overthink sponge cakes until I tried the all-in-one method. Skipping the lengthy creaming process saves time without sacrificing that essential fluffy texture.

The biggest lesson I learned was to use room temperature eggs to prevent the batter from splitting. This guarantees a smooth mix and an even rise every single time.

Mary Berry Raspberry Sponge Cake Ingredients

• 225g baking spread or soft unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp raspberry jam
• 150ml double cream, lightly whipped
• 100g fresh raspberries
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Raspberry Sponge Cake

1. Preheat and Prep: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking paper.
2. Mix the Batter: In a large bowl, combine the butter, sugar, flour, baking powder, and eggs. Beat with an electric mixer for two minutes until completely smooth.
3. Divide and Bake: Divide the batter evenly between the prepared tins and level the tops. Bake for 25 minutes until golden and springy to the touch.
4. Cool the Sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. Assemble the Cake: Spread the raspberry jam over the bottom sponge. Top with whipped cream and fresh raspberries, then place the second sponge gently on top. Dust with icing sugar.

Recipe Tips

• Use room temperature ingredients: Cold eggs and butter will not blend properly, leading to a dense sponge.
• Weigh everything precisely: Baking is a science, and exact measurements prevent dry or sunken cakes.
• Do not open the oven door: Checking too early lets out heat and causes the sponges to collapse in the middle.

What To Serve With Raspberry Sponge Cake

A slice of this cake pairs perfectly with a hot cup of Earl Grey tea or a freshly brewed cappuccino. For a more indulgent dessert, serve it alongside a scoop of vanilla bean ice cream or a drizzle of warm custard.

How To Store

Store the unfilled sponges in an airtight container at room temperature for up to 3 days. Once filled with fresh cream, the cake must be kept in the fridge and eaten within 2 days. Unfilled sponges freeze brilliantly for up to 3 months.

FAQs

Can I use strawberry jam instead?

Yes, strawberry jam works just as well if you prefer a slightly sweeter filling.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early or if the baking powder was expired.

Can I use buttercream instead of fresh cream?

Absolutely, a simple vanilla buttercream is a great alternative that lasts longer at room temperature.

What size tins do I need?

This recipe is designed for two 20cm (8-inch) round sandwich tins.

Nutrition

• Calories: 450 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 52g
• Protein: 5g

Try More Recipes:

• Mary Berry Raspberry Cake Recipe
• Mary Berry Opera Cake Recipe
• Mary Berry Passion Fruit Cheesecake Recipe