Mary Berry 9 Inch Sponge Cake Recipe

Mary Berry’s 9-inch Sponge Cake is a versatile and easy-to-make classic that can be dressed up with fillings and toppings or enjoyed as is. This light, fluffy sponge cake is perfect for any occasion, whether it’s for a casual tea-time treat or a more formal celebration.

Mary Berry 9-inch Sponge Cake

Mary Berry’s 9-inch Sponge Cake is a smaller take on her classic sponge cake, designed to serve a modest crowd. This light and airy sponge is made with basic ingredients like flour, sugar, eggs, and butter, and can be filled with your choice of jam, cream, or fruit. The result is a golden, soft cake that’s both simple and elegant, making it a go-to recipe for any gathering.

Other Popular Recipes

• Mary Berry All-In-One Victoria Sponge Cake
• Mary Berry Victoria Sponge with Buttercream
• Mary Berry Genoise Sponge Cake

Why You Should Try This Recipe

• Classic and simple: A timeless recipe that’s easy to follow and always turns out delicious.
• Light and fluffy: The sponge is soft and airy, perfect for layering with cream and jam.
• Ideal for any occasion: Whether it’s a casual gathering or a special event, this cake suits every occasion.
• Customizable: You can add your favorite fillings or toppings to make it your own.
• Perfect size: The 9-inch size is great for serving a small crowd without leftovers.

Ingredients Needed to Make Mary Berry’s 9-Inch Sponge Cake

For the Sponge:

• Self-raising flour: 225g
• Caster sugar: 225g
• Butter: 225g, softened
• Baking powder: 2 teaspoons
• Eggs: 4 large
• Vanilla extract: 1 teaspoon (optional)

For the Filling (optional):

• Strawberry or raspberry jam: 6 tablespoons
• Double cream or buttercream: 250ml, whipped
• Icing sugar: For dusting

Equipment

• 2 x 9-inch (23cm) round cake tins
• Electric mixer or hand whisk
• Mixing bowls
• Spatula
• Baking parchment

Instructions to Make Mary Berry’s 9-Inch Sponge Cake

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 9-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 light 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. Add the vanilla extract if using.
• Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula. Be careful not to overmix the batter.

Step 3: Bake the Sponge

• 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 20-25 minutes, or until the cakes are golden and springy to the touch. A skewer inserted into the center should come out clean.
• Cool the cakes: Allow the cakes to cool in the tins for 5 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 or raspberry jam. Whip the cream until soft peaks form and spread it over the jam layer.
• 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 classic finish, dust the top of the cake with a light layer of icing sugar before serving.
• Slice and serve: Enjoy the cake with a cup of tea or coffee for a classic British treat.

What Goes Well With Mary Berry’s 9-Inch Sponge Cake?

• Fresh berries: Serve with fresh strawberries or raspberries for a fruity complement.
• Whipped cream: Add extra whipped cream on the side for a creamy touch.
• Lemon curd: Swap the jam with lemon curd for a tangy twist.
• Tea or coffee: This cake is perfect with a hot cup of tea or coffee.
• Custard: For a comforting dessert, serve with warm custard.

Expert Tips for Making the Best 9-Inch Sponge Cake

• Use room temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother batter.
• Don’t overmix: Gently fold in the flour to avoid overmixing, which can result in a dense cake.
• Test for doneness: Insert a skewer into the center of the cake – if it comes out clean, the cake is ready.
• Cool completely before filling: Allow the cakes to cool fully before adding the cream to prevent it from melting.

Easy Variations of Mary Berry’s 9-Inch Sponge Cake

• Lemon sponge: Add the zest of two lemons to the batter and use lemon curd as the filling.
• Chocolate sponge: Substitute 50g of self-raising flour with cocoa powder for a chocolate version.
• Gluten-free option: Use a gluten-free self-raising flour blend to make this cake suitable for gluten-intolerant guests.
• Coconut sponge: Add desiccated coconut to the batter for a tropical twist.

Best Practices to Store Mary Berry’s 9-Inch Sponge Cake

• Room temperature storage: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: If filled with cream, store the cake in the fridge for up to 3 days.
• Freezing: You can freeze the sponge layers before filling. Wrap each layer tightly in cling film and freeze for up to 2 months. Thaw at room temperature before assembling.

Best Practices to Reheat Mary Berry’s 9-Inch Sponge Cake

• Microwave reheating: Reheat individual slices in the microwave for 10-15 seconds on medium power for a quick refresh.
• Oven reheating: Warm slices in a 150°C (300°F) oven for 5-10 minutes to revive their freshness.

How Can I Make Sponge Cake Healthier?

• Reduce sugar: You can reduce the sugar by about 15% without sacrificing too much sweetness.
• Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add more fiber.
• Lighten the filling: Replace the whipped cream with a lower-fat version or Greek yogurt for a healthier option.

Nutrition Value (per serving):

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 12g
• Fiber: 1g

FAQs

Can I freeze Mary Berry’s 9-inch Sponge Cake?

Yes, you can freeze the sponge cake. Wrap each sponge layer individually in cling film and foil, then freeze for up to 2 months. Thaw the layers at room temperature before assembling with filling or decorating.

How do I prevent my sponge cake from sinking?

To prevent your sponge cake from sinking, ensure the oven is fully preheated before baking and avoid opening the oven door during the first 20 minutes of baking. Be sure to fold in the flour gently to keep the air in the batter.

How long does a 9-inch sponge cake take to bake?

A 9-inch sponge cake typically takes 20-25 minutes to bake at 180°C (160°C fan)/350°F. Check for doneness by inserting a skewer into the center – if it comes out clean, the cake is done.

Can I use plain flour instead of self-raising flour in this recipe?

Yes, you can use plain flour instead of self-raising flour, but you’ll need to add 2 teaspoons of baking powder for every 225g of flour to achieve the same rise.

Final Words

Mary Berry’s 9-inch Sponge Cake is a delightful classic that brings a light, fluffy texture with a sweet filling of your choice.

Try it for yourself and experience the simple yet satisfying flavors of this timeless bake!

More By British Baking Recipes

• James Martin Victoria Sponge
• Mary Berry 10-Inch Sponge Cake
• Delia Smith Victoria Sponge
• James Martin Genoise Sponge Cake

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