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Mary Berry 3 Layer Sponge Cake Recipe

Mary Berry 3 Layer Sponge Cake
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Mary Berry’s 3-Layer Sponge Cake is a traditional British sponge cake made with three light and airy layers. The cake is typically sandwiched with jam and whipped cream, then dusted with powdered sugar for a simple yet elegant finish. This cake is versatile and can be customized with various fillings or frostings.

Ingredients

Scale

For the Sponge Layers

  • 225g Self-Raising Flour: Gives the sponge its structure and lift.
  • 225g Caster Sugar: Sweetens the cake while keeping the crumb tender.
  • 225g Unsalted Butter (softened): Adds richness and moisture.
  • 4 Large Eggs: Provides structure and lightness.
  • 2 tsp Baking Powder: Helps the cake rise for a fluffy texture.
  • 1 tsp Vanilla Extract (optional): Adds a subtle hint of vanilla.

For the Filling

  • 150ml Double Cream (whipped): Light and airy filling.
  • 3–4 tbsp Strawberry Jam: Adds a fruity, sweet layer.

For Decoration

  • Icing Sugar (for dusting): Adds a decorative touch.
  • Fresh Berries (optional): A garnish for added color and flavor.

Instructions

Step 1. Preheat the Oven and Prepare the Tins

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line the base of three 8-inch round cake tins with parchment paper to prevent sticking.

Step 2. Cream the Butter and Sugar

In a mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

Step 3. Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract if using.

Step 4. Fold in the Flour and Baking Powder

Sift the self-raising flour and baking powder over the mixture. Gently fold them into the batter using a spatula, being careful not to overmix to keep the sponge light.

Step 5. Divide and Bake the Batter

Divide the batter evenly among the three prepared cake tins and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.

Step 6. Cool the Cake Layers

Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely before assembling.

Step 7. Whip the Cream

In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to overwhip, as the cream should be smooth and spreadable.

Step 8. Assemble the Cake

Place the first cake layer on a serving plate and spread a layer of strawberry jam, followed by a layer of whipped cream. Repeat this process with the second layer. Top with the final cake layer.

Step 9. Decorate the Cake

Dust the top of the cake with icing sugar and garnish with fresh berries if desired.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-3-layer-sponge-cake-recipe/