Mary Berry Birthday Cake Sponge is a classic and delicious cake that is perfect for any occasion, whether it’s a birthday, an anniversary, or just a treat for yourself. It’s a simple and easy recipe that anyone can make, with a light and fluffy sponge, a creamy buttercream filling, and a smooth and glossy chocolate icing. It’s a cake that will impress your guests and make them happy.
This recipe serves 10-12 people and can be prepared in approximately 1.5 to 2 hours.
In this article, I will show you how to make Mary Berry’s Birthday Cake Sponge step by step, with tips and tricks along the way.
What is Mary Berry’s Birthday Cake Sponge?
A Mary Berry Birthday Cake Sponge is a classic, light, and airy sponge cake, known for its buttery flavor and soft texture. It’s the perfect foundation for a variety of icings and fillings, making it an ideal choice for birthday celebrations.
Other Popular Cake Recipes
- Nigella Victoria Sponge
- Mary Berry All-In-One Victoria Sponge Cake
- Mary Berry Victoria Sponge Tray Bake
Why You’ll Love This Recipe
There are many reasons to love this recipe, and here are some of them:
- Simple Ingredients: Utilizes pantry staples, making it easy to whip up without a trip to the grocery store.
- Versatile: Serves as a great base for customization, allowing you to get creative with flavors and decorations.
- Celebration-Worthy: Guaranteed to impress guests with its classic elegance and delicious taste, perfect for any special occasion.
- Effortlessly Elegant: Achieves a professional look with simple decorating techniques, ensuring your cake is as beautiful as it is delicious.
- Foolproof: Designed for success, even for novice bakers, with clear, step-by-step instructions that make the process straightforward and enjoyable.
Ingredients Needed to Make Mary Berry Birthday Cake Sponge
To make this recipe, you will need the following ingredients:
For the sponge:
- 225 g (8 oz) unsalted butter, softened
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 2 tsp baking powder
For the buttercream filling:
- 100 g (4 oz) unsalted butter, softened
- 200 g (7 oz) icing sugar, sifted
- 2 tbsp milk
For the chocolate icing:
- 100 g (4 oz) dark chocolate, chopped
- 100 g (4 oz) unsalted butter
- 150 g (5 oz) icing sugar, sifted
- 2 tbsp milk
For the decoration:
- Sprinkles, candles, or any other toppings you like
Instructions to Make Mary Berry Birthday Cake Sponge
To make this recipe, you will need to follow these steps:
Step 1: Preheat the oven and prepare the cake tins
- Preheat the oven to 180°C (160°C fan, gas mark 4) and grease and line two 20 cm (8 inch) round cake tins with baking paper.
- Alternatively, you can use a non-stick spray or butter and flour to coat the tins.
Step 2: Make the sponge batter
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3 to 5 minutes.
- Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of flour and mix well.
- Sift the flour and baking powder together and fold into the butter mixture with a spatula or a wooden spoon, until well combined and smooth.
- Divide the batter evenly between the two cake tins and level the tops with a spatula or a knife.
Step 3: Bake the sponge cakes
- Bake the cakes in the preheated oven for 20 to 25 minutes or until golden and springy to the touch. A skewer inserted in the center should come out clean.
- Let the cakes cool slightly in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the buttercream filling
- In a medium bowl, beat the butter with an electric mixer until soft and creamy, about 2 to 3 minutes.
- Gradually add the icing sugar, beating well after each addition, until smooth and fluffy. Add the milk and beat until well combined.
- If the buttercream is too thick, add more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more icing sugar, one tablespoon at a time, until you reach the desired consistency.
Step 5: Make the chocolate icing
- In a small saucepan over low heat, melt the chocolate and butter together, stirring occasionally, until smooth and glossy. Remove from the heat and let it cool slightly.
- In a small bowl, whisk the icing sugar and milk together until smooth and lump-free. Add this mixture to the chocolate mixture and whisk until well combined and smooth.
- If the icing is too thick, add more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more icing sugar, one tablespoon at a time, until you reach the desired consistency.
Step 6: Assemble and decorate the cake
- Place one of the sponge cakes on a cake stand or a large plate and spread the buttercream filling evenly over the top, leaving a small border around the edge.
- Place the other sponge cake on top and press gently to sandwich them together.
- Pour the chocolate icing over the top of the cake and spread it evenly with a spatula or a knife, letting some of it drip down the sides.
- Decorate the cake with sprinkles, candles, or any other toppings you like, and enjoy!
What Do I Serve With Mary Berry Birthday Cake Sponge?
Choosing the perfect accompaniments for Mary Berry’s Birthday Cake Sponge can elevate your dessert to the next level, ensuring a memorable taste experience.
Here are some delightful options:
- Fresh Berries: A colorful selection adds a refreshing contrast.
- Whipped Cream: Offers a light, creamy texture that complements the sponge.
- Ice Cream: Vanilla or strawberry ice cream pairs wonderfully.
- Dessert Sauces: Chocolate or raspberry sauce drizzled over adds richness.
- Tea and Coffee: Perfect for balancing the sweetness of the cake.
Pro Tips to Make Perfect Mary Berry Birthday Cake Sponge
Achieving the perfect sponge cake requires attention to detail and a few baker’s secrets.
Here are tips to ensure success:
- Ingredients at Room Temperature: This aids in smoother mixing.
- Gentle Folding: Preserves air in the batter for lightness.
- Accurate Measuring: Ensures the right balance of ingredients.
- Preheated Oven: Guarantees a consistent baking environment.
- Cooling Patience: Wait until completely cool before icing.
Variations of Mary Berry Birthday Cake Sponge
The versatility of this sponge cake means you can tailor it to suit any taste or occasion.
Experiment with these variations:
- Lemon Zest Addition: Brightens the cake with a citrus note.
- Chocolate Transformation: Add cocoa for a decadent twist.
- Nutty Flavors: Mix in finely chopped nuts for texture.
- Fruit Infusion: Layer with fresh fruit for a seasonal treat.
- Coffee Cake: Incorporate espresso powder for coffee lovers.
How do I Store Mary Berry’s Birthday Cake Sponge Leftovers?
Proper storage is key to maintaining the freshness and texture of Mary Berry Birthday Cake Sponge leftovers.
Follow these tips for the best results:
- Airtight Container: Keeps the cake moist and prevents it from absorbing other flavors.
- Room Temperature: Ideal for up to two days if the cake is unfrosted or has buttercream frosting.
- Refrigeration: Necessary for cakes with cream or custard fillings, lasting up to 3 days.
- Separate Layers: Use parchment paper between slices to prevent sticking.
- Freezing Option: Wrap slices individually for freezing, perfect for extended storage.
How do I Reheat Mary Berry’s Birthday Cake Sponge Leftovers?
While this cake is typically enjoyed at room temperature, there might be times you want to warm it slightly.
Here’s how:
- Avoid Microwave: It can make the sponge too soft or unevenly warm.
- Oven Method: A low oven, around 150°C (300°F), for a few minutes works well.
- Serve at Room Temperature: Simply removing from the fridge 1 hour before serving is often best.
- Quick Refresh: A warm knife can gently heat and smooth out frosting if needed.
Nutrition value per serving (with 300g of jam and 300ml cream):
- Calories: 501 kcal
- Protein: 5g
- Carbohydrates: 50g (of which 36g sugars)
- Fat: 31g (of which 19g saturates)
- Fiber: 0.8g
- Salt: 0.8g
FAQs
Can I use all-purpose flour instead of self-raising flour for the Mary Berry Birthday Cake Sponge?
Yes, you can use all-purpose flour as a substitute for self-raising flour. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to mimic the properties of self-raising flour. This adjustment ensures your cake will rise properly and have a similar texture to the original recipe.
How long does the Mary Berry Birthday Cake Sponge stay fresh?
The Mary Berry Birthday Cake Sponge stays fresh for up to 3 days when stored properly in an airtight container at room temperature. If the cake includes cream or custard fillings, it’s best to refrigerate it, where it will keep for up to 3 days. For longer storage, freezing the cake is an option.
Can I make the Mary Berry Birthday Cake Sponge in advance?
Yes, you can make the Mary Berry Birthday Cake Sponge in advance. Bake the sponge layers, cool them completely, and wrap them tightly in plastic wrap. They can be stored at room temperature for 1 day or frozen for up to a month. If frozen, thaw the layers at room temperature before assembling and decorating the cake.
What’s the best way to achieve a fluffy texture in the Mary Berry Birthday Cake Sponge?
To achieve a fluffy texture in the Mary Berry Birthday Cake Sponge, ensure all ingredients are at room temperature before starting. Cream the butter and sugar thoroughly until light and pale to incorporate air. When adding the eggs, do so one at a time, beating well after each addition. Finally, fold in the sifted flour gently to keep the batter airy. Avoid overmixing once the flour is added, as this can develop the gluten and result in a denser cake.
Final Words
Mary Berry Birthday Cake Sponge is a delicious and easy recipe that you can make for any occasion. It’s a classic and timeless cake that everyone will love and enjoy. It’s also a versatile and adaptable cake that you can customize to your liking. I hope you found this article helpful and informative, and I hope you will try this recipe soon. Let me know how it turns out in the comments below. Happy baking!
