Mary Berry Sponge Cake Recipe

This fluffy, golden Mary Berry Sponge Cake is made with self-raising flour, baking spread, and eggs, and ready in under 45 minutes. The all-in-one method ensures a perfectly risen bake that springs back gently when touched. I love how this technique removes the stress of curdling usually associated with traditional creaming methods.

Why This Classic Works

Most traditional sponge recipes require painstakingly creaming butter and sugar before adding eggs, but this method dumps everything into one bowl. I was initially skeptical that it would rise as well as the creaming method, but the extra baking powder does the heavy lifting perfectly.

The real secret I learned is using soft baking spread instead of block butter. It blends instantly with the other ingredients, creating an incredibly airy texture that block butter struggles to achieve without softening for hours.

Mary Berry Sponge Cake Ingredients

• 225g baking spread (like Stork) or very soft unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
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  For the Filling & Topping:

  
  
• 4 tbsp strawberry or raspberry jam
• 300ml double cream, whipped (or buttercream if preferred)
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Sponge Cake

1. Prep The Tins: Preheat your oven to 180°C (160°C Fan) and grease two 20cm (8in) sandwich tins, lining the bases with baking parchment.
2. Mix The Batter: Place the baking spread, sugar, flour, baking powder, and eggs into a large mixing bowl and beat with an electric mixer until just smooth.
3. Bake The Sponges: Divide the mixture evenly between the two tins, smooth the tops, and bake for 25 minutes until well-risen and golden brown.
4. Cool And Assemble: Turn the cakes out onto a wire rack to cool completely, then spread jam and cream on one sponge and sandwich with the other.

Recipe Tips

• Room Temperature Eggs: Cold eggs can shock the batter and prevent it from emulsifying properly, so take them out of the fridge an hour before baking.
• Avoid Overmixing: Stop beating the moment the batter looks smooth; continuing past this point knocks out air and makes the sponge rubbery.
• The Press Test: Gently press the centre of the cake with your finger; if it springs back immediately, it is ready to come out of the oven.
• Weighing Accuracy: This recipe relies on equal ratios, so weigh your eggs in their shells first and match the flour, sugar, and butter weights to that number for perfection.

What To Serve With Victoria Sponge

Serve this cake with a pot of Earl Grey or English Breakfast tea to balance the sweetness of the jam and cream. A side of fresh strawberries or raspberries adds a nice tartness that cuts through the richness of the filling.

How To Store

If filled with fresh whipped cream, store the cake in the fridge and eat within 2 days, bringing it to room temperature before serving. If filled with buttercream, it keeps well in an airtight container at room temperature for up to 3 days.

FAQs

Why did my cake sink in the middle?
This often happens if the oven door was opened too early or the batter was overmixed. Keep the door closed for at least 20 minutes.

Can I use plain flour?
You can, but you must add 2 teaspoons of baking powder to every 225g of plain flour to mimic self-raising flour. The rise might be slightly less vigorous.

Can I freeze the sponges?
Yes, the unfilled sponges freeze beautifully. Wrap them tightly in cling film and foil, and freeze for up to 3 months.

Nutrition

• Calories: 520 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 340mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Chocolate Mousse Cake Recipe
• Mary Berry Madeira Cake Recipe
• Mary Berry Coffee and Walnut Cake Recipe