Mary Berry Light Fluffy Sponge Cake Recipe

This light, airy Mary Berry Light Fluffy Sponge Cake is made with self-raising flour, caster sugar, and soft butter, ready in just 40 minutes. Slicing through the golden crust reveals a tender crumb layered with sweet strawberry jam and thick cream. I turn to this reliable method whenever I need a fail-safe weekend treat.

Why This Classic Works

For a long time, I struggled to get an even rise on my bakes until I adopted the all-in-one method. Weighing everything together cuts down the prep and stops you from over-beating the eggs.

The real secret I learned is using a baking spread instead of block butter straight from the fridge. It blends effortlessly and creates a remarkably tender crumb every single time.

Mary Berry Light Fluffy Sponge Cake Ingredients

For the Sponge

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

For the Filling

• 4 tbsp strawberry jam
• 150ml double cream, whipped
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Light Fluffy Sponge Cake

1. Preheat and line: Heat your oven to 180°C (160°C fan) and line two 20cm sandwich tins with baking parchment.
2. Mix the batter: Place the spread, sugar, flour, baking powder, and eggs into a large mixing bowl and beat for two minutes until smooth.
3. Divide and bake: Divide the mixture evenly between the prepared tins, levelling the tops with a spatula.
4. Bake the sponges: Bake for 25 minutes until the cakes are golden and spring back when pressed gently.
5. Cool and assemble: Leave to cool in the tins for five minutes before turning onto a wire rack, then sandwich with jam and cream once entirely cold.

Recipe Tips

• Use room temperature eggs: Cold eggs can curdle the mixture and restrict the overall rise.
• Do not open the oven door: Checking too early lets cold air in and causes the centre of the cake to sink.
• Sift the flour: This adds extra air to the dry ingredients for a much lighter crumb.

What To Serve With Light Fluffy Sponge Cake

This delicate cake pairs wonderfully with a hot pot of Earl Grey or English Breakfast tea. For a summer afternoon tea, serve it alongside fresh strawberries and clotted cream.

How To Store

Keep the unfilled sponges in an airtight container at room temperature for up to three days. Once filled with fresh cream, it must be stored in the fridge and eaten within two days. You can freeze the un-iced sponges wrapped tightly in cling film for up to three months.

FAQs

• Can I use plain flour instead? Yes, but you must add an extra two teaspoons of baking powder per 225g of flour to ensure it rises properly.
• Why did my cake sink in the middle? Sinking is usually caused by opening the oven door too soon or using too much baking powder.
• Can I make this ahead of time? You can bake the sponges a day in advance and store them in an airtight tin before assembling.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 320mg
• Total Carbohydrate: 54g
• Protein: 6g

Try More Recipes:

• Mary Berry Lemon and Blueberry Cake Recipe
• Mary Berry Lemon Yogurt Cake Recipe
• Mary Berry Lemon Raspberry Cake Recipe