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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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
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 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.