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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.