Mary Berry 9 Inch Sponge Cake Recipe

This light, fluffy Mary Berry 9 Inch Sponge Cake is made with self-raising flour, caster sugar, and butter, ready in just 55 minutes. Seeing the golden sponge layers settling perfectly onto the thick cream and vibrant jam is incredibly satisfying. I always rely on this straightforward all-in-one method when I need a guaranteed crowd-pleaser.

Why This Classic Works

I used to overcomplicate my sponge cakes by creaming the butter and sugar endlessly. Mary’s all-in-one method changed my approach completely and saved me so much time in the kitchen.

Dropping all the ingredients into one bowl feels wrong at first, but the results are undeniably even and tender. My biggest lesson was trusting the process and ensuring the butter is truly soft before mixing.

Mary Berry 9 Inch Sponge Cake Ingredients

For the Sponge:

• 275g softened butter or baking spread
• 275g caster sugar
• 5 large eggs
• 275g self-raising flour
• 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 9 Inch Sponge Cake

1. Prepare the Tins: Preheat the oven to 180C (160C fan). Grease two 9-inch (23cm) sandwich tins and line the bases with baking paper.
2. Combine Ingredients: Place the soft butter, caster sugar, eggs, self-raising flour, and baking powder into a large mixing bowl.
3. Blend the Batter: Beat with an electric hand whisk for about two minutes until smooth and well blended.
4. Bake the Sponges: Divide the mixture evenly between the tins and level the surfaces. Bake for 35 to 40 minutes until golden and springy to the touch.
5. Cool and Assemble: Cool in the tins for 10 minutes before turning out onto a wire rack. Once completely cold, spread jam and whipped cream on one sponge, top with the other, and dust with icing sugar.

Recipe Tips

• Use truly soft butter: Cold butter will result in a lumpy batter and a heavy, dense cake.
• Don’t overmix: Beat just until the batter is smooth to keep the sponge light and airy.
• Check your baking powder: Make sure it is in date, otherwise your cake won’t achieve that necessary rise.

What To Serve With 9 Inch Sponge Cake

This cake is perfect alongside a freshly brewed pot of Earl Grey or English Breakfast tea. For a summer gathering, serve it with a bowl of fresh strawberries or raspberries.

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, full-fat baking spread works incredibly well in an all-in-one sponge. It often yields a slightly lighter texture than traditional butter.

Why did my sponge sink in the middle?

This usually happens if the oven door is opened too early during the baking process. It can also occur if the cake is underbaked.

How do I know the cake is fully cooked?

The sponge will shrink slightly from the edges of the tin. It should also spring back easily when gently pressed in the center.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 45g
• Protein: 5g

Try More Recipes:

• Mary Berry Orange Loaf Cake Recipe
• Mary Berry Lemon Curd Cake Recipe
• Mary Berry All in One Cake Recipe