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Mary Berry 10-Inch Sponge Cake

Mary Berry 10-Inch Sponge Cake
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Mary Berry’s 10-Inch Sponge Cake is a larger version of her classic Victoria sponge, designed to serve a crowd. It features a soft, buttery texture and a light crumb, thanks to the use of self-raising flour, eggs, and sugar. This cake is ideal for layering with buttercream, jam, or fresh fruit, making it a versatile option for various occasions. The result is a fluffy, golden sponge that’s both simple and elegant.

Ingredients

For the Sponge:

  • Self-raising flour: 350g
  • Caster sugar: 350g
  • Butter: 350g, softened
  • Baking powder: 2 teaspoons
  • Eggs: 6 large
  • Vanilla extract: 1 teaspoon (optional)
  • Milk: 2 tablespoons (optional, to loosen the batter)

For the Filling (optional):

  • Strawberry jam: 6-8 tablespoons
  • Whipped cream or buttercream: 300ml

Instructions

Step 1: Prepare the Cake Tins

  • Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
  • Prepare the tins: Grease and line two 10-inch round cake tins with baking parchment.

Step 2: Make the Cake Batter

  • Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy using an electric mixer.
  • Add the eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
  • Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula. Add the vanilla extract and milk if needed to create a smooth batter.

Step 3: Bake the Cakes

  • Divide the batter: Evenly divide the batter between the two prepared tins and smooth the tops.
  • Bake: Place the tins in the preheated oven and bake for 30-35 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
  • Cool the cakes: Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

Step 4: Fill and Assemble the Cake

  • Spread the filling: Once the cakes have completely cooled, spread one cake with a generous layer of strawberry jam. If using, spread the other with whipped cream or buttercream.
  • Sandwich the cakes: Place the second cake on top of the first to create a sandwich, pressing gently to secure.

Step 5: Decorate and Serve

  • Dust with icing sugar: For a simple finish, dust the top of the cake with icing sugar before serving.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-10-inch-sponge-cake/