Mary Berry 10 inch Sponge Cake Recipe

Mary Berry 10 inch Sponge Cake
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins

The Mary Berry 10 inch Sponge Cake is a classic British dessert, renowned for its featherlight texture and exquisite simplicity. Perfect for any occasion, from afternoon teas to celebratory gatherings, this cake embodies elegance in every bite. It serves as a versatile canvas for a variety of flavors and toppings, making it a beloved favorite across generations.

This recipe caters to 8-10 people and takes roughly 1 to 1.5 hours from start to finish.

In this comprehensive guide, I’ll walk you through the process of creating the Mary Berry 10 inch Sponge Cake, complete with professional tips and variations to ensure your baking success.

What is Mary Berry 10 inch Sponge Cake Recipe?

The Mary Berry 10 inch Sponge Cake is a quintessential British bake that features a light, airy sponge with a tender crumb. It’s distinguished by its simplicity and the delicate balance of sweetness and buttery flavor, making it an ideal base for various toppings and fillings.

Mary Berry 10 inch Sponge Cake Recipe

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Why You’ll Love This Recipe

  • Effortless Elegance: Achieve a sophisticated dessert with minimal effort, perfect for impressing guests.
  • Versatile: Customize with your favorite flavors, fruits, or creams.
  • No-Fail Recipe: Follow the step-by-step guide for guaranteed success every time.

Ingredients Needed to Make Mary Berry 10 inch Sponge Cake

  • 225g (8 oz) self-raising flour
  • 225g (8 oz) unsalted butter, at room temperature
  • 225g (8 oz) caster sugar
  • 4 large eggs
  • 2 tsp baking powder
  • 2 tbsp milk (optional, for adjusting consistency)
  • 1 tsp vanilla extract (optional, for flavor)

Instructions to Make Mary Berry 10 inch Sponge Cake

Step 1: Preparing the Batter

  • Preheat the Oven: Start by preheating your oven to 180°C (350°F, gas mark 4). This ensures a consistent temperature for baking.
  • Prepare the Cake Tins: Line two 10-inch cake tins with parchment paper and lightly grease the sides to prevent sticking.
  • Mix Dry Ingredients: In a large bowl, sift together the self-raising flour and baking powder. This aerates the flour, resulting in a lighter cake.
  • Cream Butter and Sugar: In a separate bowl, cream the unsalted butter and caster sugar together until pale and fluffy. This incorporates air into the batter, which is key for a light sponge.
  • Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of the flour mixture to stabilize it.
  • Fold in Flour: Gently fold in the flour mixture with a spatula, being careful not to overmix and deflate the air you’ve incorporated.
  • Adjust Consistency: If the batter is too thick, add a little milk (one tablespoon at a time) until you reach a dropping consistency.
  • Flavor: Stir in vanilla extract for added flavor, if using.

Step 2: Baking the Cake

  • Divide the Batter: Evenly divide the batter between the prepared tins, smoothing the tops with a spatula.
  • Bake: Place in the center of the preheated oven and bake for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  • Cool: Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.

Mary Berry 10 inch Sponge Cake Recipe

What Do I Serve With Mary Berry 10 inch Sponge Cake?

A beautifully baked Mary Berry 10 inch Sponge Cake offers a canvas for an array of delightful pairings. The simplicity of the sponge means it pairs wonderfully with a variety of toppings and sides, each capable of enhancing the cake’s natural charm without overshadowing its delicate flavor.

Whether you’re aiming for a touch of elegance or comfort, the right accompaniment can transform this cake into a tailored dessert that suits any taste or occasion.

  • Chocolate Ganache: Drizzle warm chocolate ganache over the cake for a decadent treat.
  • Seasonal Fruit Compote: A side of seasonal fruit compote adds a fresh and tangy contrast to the sweet sponge.
  • Coffee Syrup: Infuse the sponge with coffee syrup for a moist cake with a rich aroma, perfect for coffee lovers.
  • Mascarpone Cream: Blend mascarpone with a little icing sugar and vanilla for a rich, creamy topping.
  • Caramel Sauce: A drizzle of caramel sauce brings a warm, buttery flavor that’s hard to resist.
  • Nutella Spread: For a quick, delightful topping, spread a thin layer of Nutella over the cooled cake.

Pro Tips to Make Perfect Mary Berry 10 inch Sponge Cake

Achieving the perfect sponge cake is a matter of precision and attention to detail. While the recipe itself is straightforward, the execution involves a few critical steps that ensure the cake’s success.

These pro tips are designed to guide you through those steps, ensuring a flawless sponge every time.

  • Weigh Your Ingredients: Precision is key in baking. Weigh your ingredients for accuracy.
  • Sift Dry Ingredients Twice: Sifting not only removes lumps but also incorporates air, making the cake lighter.
  • Even Oven Heat Distribution: Rotate the cake tins halfway through baking to ensure even cooking.
  • Test for Doneness: Besides the skewer test, lightly press the cake’s surface. It should spring back if done.
  • Cooling Time: Rushing the cooling process can lead to a collapsed structure. Patience is vital.

Variations of Mary Berry 10 inch Sponge Cake

The versatility of the Mary Berry 10 inch Sponge Cake lies in its adaptability to various flavors and textures. By incorporating simple modifications, you can create an entirely new dessert that caters to different palates and occasions.

These variations encourage bakers to experiment and find their unique twist on this classic recipe.

  • Orange Blossom: Infuse the batter with orange zest and a hint of orange blossom water for a fragrant, citrusy cake.
  • Coconut Sponge: Add finely grated coconut and a splash of coconut milk to the batter for a tropical twist.
  • Vanilla Bean: Scrape the seeds of a vanilla bean into the batter for an intensified vanilla flavor that’s visually appealing with the bean’s specks.
  • Red Velvet Sponge: Incorporate a little cocoa powder and red food coloring to turn this classic sponge into a stunning red velvet cake, perfect for special occasions.
  • Espresso Sponge: A few teaspoons of espresso powder can give the cake a subtle coffee flavor, ideal for pairing with coffee-flavored frostings or a simple dusting of powdered sugar.

How do I Store Mary Berry 10 inch Sponge Cake Leftovers?

  • In an Airtight Container: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigerate: If frosted or filled with cream, refrigerate for up to 5 days, ensuring it’s tightly covered to prevent drying out.
  • Freezing: Sponge cake freezes well for up to 3 months. Wrap tightly in clingfilm and foil before freezing.

How do I Reheat Mary Berry 10 inch Sponge Cake Leftovers?

  • Room Temperature: Ideally, let the cake come to room temperature naturally to enjoy its original texture.
  • Briefly Microwave: If you prefer a warm cake, microwave a slice for 10-15 seconds, but be cautious as it can dry out quickly.

Nutrition Value List (per serving, assuming 10 servings):

  • Calories: Approximately 330 kcal
  • Fat: 17g (Saturated Fat: 10g)
  • Carbohydrates: 40g (Sugar: 25g)
  • Protein: 5g
  • Fiber: 0.5g
  • Cholesterol: 120mg
  • Sodium: 210mg


Can I Make the Sponge Cake Ahead of Time?

Yes, you can make the sponge cake ahead of time. Bake the cake as directed and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you need to store it longer, freeze the cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before decorating or serving.

Can I Use All-Purpose Flour Instead of Self-Raising Flour?

Yes, you can substitute self-raising flour with all-purpose flour. For every cup of self-raising flour, use 1 cup of all-purpose flour and add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Mix well to ensure even distribution of the leavening agents.

How Do I Ensure My Sponge Cake Is Fluffy and Moist?

To ensure your sponge cake turns out fluffy and moist, follow these tips: use room temperature ingredients to achieve a smoother batter; cream the butter and sugar thoroughly until pale and fluffy to incorporate air; and avoid overmixing the batter once the flour is added, as this can develop the gluten and result in a denser cake. Additionally, do not open the oven door while baking, as the sudden temperature change can cause the cake to collapse.

What’s the Best Way to Store the Sponge Cake to Keep It Fresh?

The best way to store a sponge cake to keep it fresh is by wrapping it in plastic wrap or placing it in an airtight container. If unfrosted, it can be stored at room temperature for up to 3 days. If frosted or filled with perishable ingredients, store it in the refrigerator for up to 5 days. For longer storage, freeze the cake wrapped in plastic wrap and an additional layer of aluminum foil for up to 3 months.

Final Words

The Mary Berry 10 inch Sponge Cake is a testament to the beauty of simplicity in baking. Its light, airy texture, and versatile nature make it a staple in the repertoire of both novice and experienced bakers alike. Whether you’re dressing it up with lavish fillings and frostings or savoring its simplicity with a dusting of sugar, this cake promises to delight and satisfy.

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