This Mary Berry Sponge Cake With Oil offers a light, fluffy texture and a moist crumb thanks to the use of oil instead of butter. It’s a perfect recipe for those who prefer using oil for a softer cake or if you’re looking to bake a simple yet delicious sponge cake without the need to cream butter and sugar. This cake is ideal for birthdays, teatime, or any casual dessert occasion.
What is Mary Berry Sponge Cake With Oil?
Mary Berry’s sponge cake is typically known for its classic butter-based recipe, but using oil is a great alternative for a moist and tender sponge. The oil helps keep the cake moist for longer, making it a perfect base for layering with your favorite fillings or frostings. It’s easy to prepare and bakes beautifully, creating a soft sponge that’s perfect for any occasion.
Other Popular Recipes
- James Martin Sticky Toffee Pudding
- Mary Berry Coffee and Walnut Cupcakes
- Mary Berry Chocolate Mousse
Why You Should Try This Recipe
- Easy to make: No need to cream butter, just mix everything together.
- Moist texture: Oil provides a longer-lasting moist crumb.
- Perfect for layering: This sponge holds up well for layered cakes.
- Versatile: You can easily customize it with different fillings or frostings.
- Quick prep: Minimal steps make this a go-to recipe when you need something delicious in a hurry.
Ingredients Needed to Make Mary Berry Sponge Cake With Oil
- Self-raising flour: Provides the cake’s structure and helps it rise.
- Caster sugar: Adds sweetness without being too coarse.
- Vegetable oil: Keeps the cake moist and tender.
- Eggs: Help bind the ingredients and provide structure.
- Baking powder: Ensures the cake rises evenly.
- Vanilla extract: Adds a hint of sweetness and flavor.
- Milk: Adds moisture to the batter.
Instructions to Make Mary Berry Sponge Cake With Oil
- Preheat your oven: Set your oven to 180°C (160°C fan). Grease and line two 8-inch round baking tins.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, and oil until smooth and slightly thickened.
- Add the dry ingredients: Sift the self-raising flour and baking powder into the wet ingredients, then fold gently until just combined.
- Incorporate the milk and vanilla: Slowly add the milk and vanilla extract, stirring until the batter is smooth.
- Divide and bake: Pour the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Cool and layer: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely. Once cooled, fill with your choice of buttercream, jam, or fresh cream.
What Goes Well With Mary Berry Sponge Cake With Oil
- Fresh fruit: Strawberries, raspberries, or blueberries pair beautifully with this light sponge.
- Whipped cream: Adds a light, airy texture to complement the moist cake.
- Lemon curd: For a tangy and refreshing filling.
- Chocolate ganache: A rich contrast to the lightness of the cake.
- Jam filling: Raspberry or strawberry jam works perfectly between the layers.
- Buttercream frosting: Vanilla or chocolate buttercream adds a decadent finish.
Expert Tips for Making the Best Mary Berry Sponge Cake With Oil
- Use room temperature ingredients: This helps everything mix together smoothly.
- Don’t overmix: Overmixing can result in a dense cake, so fold the flour in gently.
- Test for doneness: Check the cake with a skewer around the 20-minute mark to avoid overbaking.
- Let the cakes cool completely before frosting: This ensures your filling won’t melt or slide off.
- Use a neutral oil: Vegetable oil or sunflower oil works best to avoid altering the flavor.
Easy Variations of Mary Berry Sponge Cake With Oil
- Add cocoa powder: For a chocolate version, replace some of the flour with cocoa powder.
- Citrus twist: Add lemon or orange zest to the batter for a fruity burst.
- Gluten-free option: Use a gluten-free self-raising flour blend.
- Dairy-free: Swap the milk for a plant-based alternative like almond or oat milk.
- Marble effect: Swirl in a little cocoa powder or food coloring for a fun marble effect.
Best Practices to Store Mary Berry Sponge Cake With Oil
- Wrap tightly: Store the cake in an airtight container or wrap it tightly with plastic wrap.
- Store at room temperature: The cake can be stored at room temperature for up to 3 days.
- Freeze for later: If you want to keep it longer, wrap the cake layers individually in cling film and freeze for up to 3 months.
Best Practices to Reheat Mary Berry Sponge Cake With Oil
- Use a microwave: For a quick slice, microwave for 10-15 seconds to bring back moisture.
- Reheat in the oven: Warm the whole cake in the oven at 150°C for 5-10 minutes.
- Add a drizzle: Pour a little syrup over the reheated cake to make it extra moist.
How Can I Make Mary Berry Sponge Cake With Oil Healthier?
- Use whole wheat flour: Swap half of the self-raising flour for whole wheat flour.
- Reduce sugar: Lower the sugar content without losing too much sweetness.
- Opt for low-fat milk: Use a reduced-fat milk option for a lighter cake.
- Try a sugar substitute: Use a natural sugar alternative like stevia.
- Add fruit: Incorporate fresh fruit like berries for natural sweetness and fiber.
Nutrition Value (per serving):
- Calories: 250 kcal
- Carbohydrates: 34g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 1g
- Sugar: 20g
FAQs
Can I use olive oil instead of vegetable oil in a sponge cake?
Yes, you can use olive oil instead of vegetable oil in a sponge cake, but it’s important to use a light, mild olive oil to avoid altering the flavor too much. A strong olive oil can overpower the delicate taste of the sponge.
Why use oil instead of butter in sponge cake?
Using oil in sponge cake provides a moister and lighter texture compared to butter. Oil also helps the cake stay soft for longer, making it an ideal choice if you want a cake that remains tender for days after baking.
How do I stop my sponge cake from sinking?
To prevent your sponge cake from sinking, ensure you don’t open the oven door too early, as this can cause the cake to collapse. Also, make sure to measure your ingredients accurately and avoid overmixing the batter, which can result in too much air being knocked out.
Can I add flavorings to Mary Berry sponge cake with oil?
Yes, you can easily add flavorings like lemon zest, vanilla extract, or almond essence to Mary Berry sponge cake with oil. Simply fold in the flavoring at the end of mixing the batter to customize the cake to your taste.
Final Words
This Mary Berry Sponge Cake With Oil is a versatile and delicious recipe that’s perfect for a variety of occasions. The oil ensures a moist, tender crumb, and the simple ingredients make it a breeze to whip up.
Enjoy baking and serving this easy-to-make cake with your loved ones!
More By British Baking Recipes
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Mary Berry Sponge Cake With Oil
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s sponge cake is typically known for its classic butter-based recipe, but using oil is a great alternative for a moist and tender sponge. The oil helps keep the cake moist for longer, making it a perfect base for layering with your favorite fillings or frostings. It’s easy to prepare and bakes beautifully, creating a soft sponge that’s perfect for any occasion.
Ingredients
- Self-raising flour: Provides the cake’s structure and helps it rise.
- Caster sugar: Adds sweetness without being too coarse.
- Vegetable oil: Keeps the cake moist and tender.
- Eggs: Help bind the ingredients and provide structure.
- Baking powder: Ensures the cake rises evenly.
- Vanilla extract: Adds a hint of sweetness and flavor.
- Milk: Adds moisture to the batter.
Instructions
- Preheat your oven: Set your oven to 180°C (160°C fan). Grease and line two 8-inch round baking tins.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, and oil until smooth and slightly thickened.
- Add the dry ingredients: Sift the self-raising flour and baking powder into the wet ingredients, then fold gently until just combined.
- Incorporate the milk and vanilla: Slowly add the milk and vanilla extract, stirring until the batter is smooth.
- Divide and bake: Pour the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Cool and layer: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely. Once cooled, fill with your choice of buttercream, jam, or fresh cream.
