Mary Berry, a beloved figure in the baking world, has a way of making even the simplest recipes feel special. Her sponge cake with oil is a perfect example—light, airy, and irresistibly moist. This cake is straightforward to make, and using oil instead of butter gives it a wonderful texture that keeps it well for days. Ideal for any occasion, from family gatherings to more formal parties, this cake serves as a versatile base for many delicious desserts.
This recipe serves 8-10 people and can be prepared in about 50 minutes.
Follow along as I guide you through the process of creating this delightful cake, offering helpful tips and insights to ensure your baking success.
What is Mary Berry’s Sponge Cake with Oil?
Mary Berry’s Sponge Cake with Oil is a variant of the classic sponge cake that uses oil as a fat rather than butter. This substitution not only simplifies the mixing process but also contributes to a moister and lighter texture, making it a preferred recipe for many bakers seeking a reliably soft and lush dessert.
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Why You’ll Love This Recipe
- Moist and Fluffy: The use of oil in the batter creates a cake that stays moist for days, perfect for advanced preparation.
- Simple Ingredients: This recipe relies on common pantry staples, making it easy to whip up without a special trip to the grocery store.
- Versatility: Serve it plain, dust it with powdered sugar, or dress it up with whipped cream and fresh berries for a show-stopping dessert.
Ingredients Needed for Mary Berry’s Sponge Cake with Oil
- 200 grams (7 oz) self-raising flour – Ensures the cake rises beautifully without the need for additional leavening agents.
- 200 grams (7 oz) granulated sugar – Adds sweetness and contributes to the golden color of the cake.
- 4 large eggs – Bind the mixture together and help the cake rise.
- 200 ml vegetable oil (about 7 fl oz) – Provides moisture and keeps the cake soft.
- 1 teaspoon vanilla extract – Enhances the flavor, giving it a classic and subtle vanilla taste.
- 1 teaspoon baking powder – Helps the cake rise and become fluffy.
- A pinch of salt – Balances the sweetness and enhances the overall flavor.
Equipment
- Round cake pan (8 or 9 inch)
- Mixing bowls
- Electric mixer or whisk
- Measuring spoons and cups
- Spatula
- Wire rack for cooling
Instructions to Make Mary Berry’s Sponge Cake with Oil
Step 1: Preparation
- Preheat your oven to 180°C (350°F). Grease your cake pan and line it with parchment paper for easy removal.
Step 2: Making the Batter
- Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and frothy. Gradually add the oil while continuing to whisk, ensuring it’s fully incorporated and the mixture is smooth.
Step 3: Combining Ingredients
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined to avoid overmixing, which could deflate the batter.
Step 4: Baking
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5:Cooling
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
Step 6: Serving Suggestions
- Serve and Enjoy: Dust with powdered sugar or top with your favorite frosting. This cake pairs wonderfully with a dollop of whipped cream and fresh berries.
What Do I Serve With Mary Berry Sponge Cake With Oil?
A slice of Mary Berry’s Sponge Cake with Oil is delightful on its own, but pairing it with complementary sides can elevate your dessert experience. Here are some delicious options:
- Fresh Berries: Garnish each serving with a handful of mixed berries for a refreshing and colorful touch.
- Whipped Cream: Add a dollop of lightly sweetened whipped cream to each slice for a creamy contrast.
- Lemon Curd: Serve a spoonful of lemon curd alongside the cake for a tangy twist.
- Ice Cream: Offer a scoop of vanilla or fruit-flavored ice cream as a cooling companion to the cake.
- Dessert Sauces: Drizzle raspberry or chocolate sauce over the cake to enhance its flavors.
Expert Tips to Make Perfect Mary Berry Sponge Cake With Oil
Achieving the perfect sponge cake can be straightforward if you follow some key baking tips.
Here are a few to ensure your cake turns out moist and fluffy every time:
- Measure Accurately: Use precise measurements for all ingredients to maintain the balance of the cake’s structure.
- Avoid Over-mixing: Mix the batter just until the ingredients are combined to keep the texture light.
- Check Oven Temperature: Ensure your oven is correctly calibrated for even baking.
- Use Fresh Ingredients: Opt for fresh baking powder and high-quality oil for the best flavor and rise.
- Cool Properly: Allow the cake to cool completely before slicing to prevent it from falling apart.
Variations of Mary Berry Sponge Cake With Oil
Experimenting with different flavors and additions can transform the basic sponge cake into a variety of delightful treats.
Try these variations:
- Add Citrus Zest: Mix in the zest of a lemon or orange to the batter for a citrusy flavor.
- Incorporate Nuts: Fold chopped almonds or walnuts into the batter for added texture and nuttiness.
- Chocolate Chips: Stir in chocolate chips before baking for a chocolatey surprise.
- Spice It Up: Add a teaspoon of cinnamon or mixed spice to the batter for a warm flavor.
- Fruit Folds: Fold diced apples or pears into the batter for a fruity variation.
How Do I Store Mary Berry Sponge Cake With Oil Leftovers?
Proper storage is key to keeping your sponge cake delicious and moist for several days.
Here’s how to best preserve your cake:
- Cool Completely: Ensure the cake is entirely cool before storing it to prevent condensation.
- Use Airtight Containers: Store the cake in an airtight container to keep it moist and prevent it from absorbing other flavors.
- Keep at Room Temperature: Store the cake at room temperature for up to 3 days.
- Refrigerate for Longer Storage: For longer storage, refrigerate the cake for up to 1 week.
- Avoid Direct Sunlight: Place the cake in a cool, dark place away from direct sunlight.
How Do I Reheat Mary Berry Sponge Cake With Oil Leftovers?
Although sponge cake is typically enjoyed at room temperature or slightly chilled, you might want to warm it up. Here’s how to do it:
- Oven Method: Preheat your oven to 160°C (320°F). Place the cake slices on a baking sheet and heat for just a few minutes.
- Microwave Briefly: For a quicker method, microwave a slice for 10-15 seconds on high power.
- Avoid Overheating: Be cautious not to overheat the cake as it can dry out quickly.
Nutrition Value per Serving
- Calories: Approximately 350 kcal
- Total Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Cholesterol: 80 mg
- Sodium: 150 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 5 g
FAQS
Can I Use Olive Oil Instead of Vegetable Oil in Mary Berry’s Sponge Cake?
Yes, you can substitute olive oil for vegetable oil in Mary Berry’s Sponge Cake recipe. Olive oil will impart a slightly fruity flavor, which can add a unique twist to the cake. It’s best to use a light olive oil to avoid overpowering the cake’s delicate flavors.
How Long Should I Beat the Eggs and Sugar When Making Mary Berry’s Sponge Cake?
For Mary Berry’s Sponge Cake, beat the eggs and sugar together until the mixture is pale, fluffy, and has doubled in volume. This usually takes about 4-5 minutes with an electric mixer on medium-high speed. Properly aerating the eggs and sugar is crucial for achieving the light and airy texture of the sponge.
What Is the Best Way to Ensure Mary Berry’s Sponge Cake Rises Evenly?
To ensure Mary Berry’s Sponge Cake rises evenly, make sure your baking powder is fresh and evenly mixed into the dry ingredients. Additionally, distribute the batter evenly in the pan and avoid opening the oven door during the early stages of baking, as sudden temperature changes can cause the cake to collapse.
Can I Add Cocoa Powder to Make a Chocolate Version of Mary Berry’s Sponge Cake?
Yes, to make a chocolate version of Mary Berry’s Sponge Cake, you can add cocoa powder to the recipe. Replace about 30 grams (around 2 tablespoons) of the self-raising flour with an equal amount of cocoa powder. Sift the cocoa powder with the flour and baking powder to ensure it is evenly distributed throughout the batter.
Final Words
Mary Berry Sponge Cake With Oil is not only a treat to eat but also a joy to make. With its light texture and versatile nature, it provides a perfect canvas for various flavors and pairings. Whether you’re a novice baker or a seasoned pro, this recipe offers a delightful baking adventure with delicious rewards at every step. Enjoy creating and sharing this wonderful cake!