Mary Berry Fresh Cream Sponge Cake Recipe [Tips & Tricks]

If you’re looking to bake something that’s light, fluffy, and utterly delicious, you have to try Mary Berry’s fresh cream sponge cake recipe!

This iconic cake is a perfect blend of airy sponge, velvety fresh cream, and just the right balance of sweetness, making it ideal for any occasion. Whether you’re hosting a tea party, celebrating a birthday, or simply treating yourself, Mary Berry’s recipe ensures a flawless result every time. Plus, it’s incredibly simple to make, so even if you’re a baking novice, you can still impress your friends and family with a showstopping dessert!

Mary Berry Fresh Cream Sponge Cake Recipe

Ingredients Needed

To create Mary Berry’s Fresh Cream Sponge Cake, you’ll need a selection of classic ingredients that, when combined, result in a light, fluffy, and delicately flavored cake. The key to this cake’s texture lies in the simplicity of the ingredients, ensuring each one plays its part in creating the perfect sponge. Here’s what you’ll need:

1. Butter – Use unsalted butter to control the amount of salt in the cake, ensuring a pure, creamy flavor. It’s essential to soften the butter before mixing to create a smooth batter.

2. Caster Sugar – This finely ground sugar helps create a smoother batter and results in a finer crumb. You can substitute with granulated sugar if needed, but the texture might be a bit coarser.

3. Eggs – Fresh, large eggs are a must for providing structure and lift to the sponge. Eggs help with both binding and leavening, giving the cake its light, airy consistency.

4. Self-Raising Flour – This type of flour contains baking powder already mixed in, which means you don’t need to worry about adding a separate leavening agent. The cake will rise perfectly when baked.

5. Vanilla Extract – A teaspoon of pure vanilla extract adds a warm, aromatic sweetness to the cake. It’s subtle but makes all the difference in enhancing the overall flavor.

6. Milk – A small amount of milk is added to the batter to ensure the cake remains moist and tender. You can substitute with cream if you prefer a richer flavor.

7. Double Cream – This will be whipped to fill and top the cake, providing a rich, creamy, and indulgent texture. Fresh cream is key to the cake’s signature taste and luxurious mouthfeel.

8. Jam – Typically, strawberry or raspberry jam is used, adding a fruity, slightly tangy contrast to the sweet, rich cream. This is also a traditional touch to sponge cakes in the British culinary tradition.

Equipment Needed

To bake Mary Berry’s Fresh Cream Sponge Cake, you’ll need a few essential kitchen tools that will help streamline the process and ensure everything is done with precision. The right equipment makes a huge difference in the outcome of your cake. Here’s what you’ll need:

1. Two 8-inch Round Cake Tins – To bake the sponge evenly and help achieve the perfect rise, it’s important to use the right size cake tins. Grease and line them to avoid sticking.

2. Electric Mixer or Whisk – An electric mixer is recommended for making the sponge batter as it ensures a consistent, smooth mixture. A hand whisk can be used if you’re up for a bit of a workout, but the mixer will save you time and effort.

3. Sifter – Sifting the self-raising flour ensures there are no lumps and introduces air into the flour, making the cake lighter and fluffier.

4. Spatula – A rubber or silicone spatula helps in folding the flour and butter into the egg mixture without deflating the batter too much. It’s also perfect for spreading the cream and jam.

5. Cooling Rack – After the cakes have been baked, they need to cool evenly. A cooling rack allows air to circulate around the cakes, preventing them from becoming soggy on the bottom.

6. Sharp Knife – You’ll need a sharp serrated knife to slice the sponge cake in half to fill with cream and jam. A steady, even hand is key to achieving perfect layers.

7. Cake Stand or Serving Plate – Once the cake is assembled, a cake stand or a large serving plate will display it beautifully, showcasing the layers of cream and jam.

How To Make Mary Berry’s Fresh Cream Sponge Cake

Making Mary Berry’s Fresh Cream Sponge Cake is a simple yet satisfying process. It involves a few steps that, when followed carefully, result in a wonderfully fluffy and moist cake. Here’s how to do it:

1. Prepare Your Oven and Tins: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line the two 8-inch round cake tins with parchment paper.

2. Mix the Butter and Sugar: Start by beating the softened butter and caster sugar together in a large bowl using an electric mixer until the mixture becomes light, pale, and creamy. This process is known as creaming, and it’s essential for incorporating air into the batter.

3. Add the Eggs and Vanilla: Gradually add the eggs one at a time, beating well between each addition to ensure they fully combine with the butter and sugar. Add the vanilla extract for extra flavor.

4. Incorporate the Flour: Sift the self-raising flour into the bowl, then fold it into the mixture using a spatula or spoon. Be gentle during this step to keep the air in the batter, as over-mixing can lead to a dense cake.

5. Add Milk: Pour in the milk to loosen the mixture and give it a smooth consistency. The batter should drop easily from a spoon but not be too runny.

6. Divide and Bake: Spoon the batter evenly into the two prepared cake tins. Smooth the tops with a spatula, then bake in the preheated oven for about 20-25 minutes. The cakes are done when they’ve risen, are golden brown on top, and spring back when lightly touched.

7. Cool the Cakes: Let the cakes cool in the tins for 10 minutes before transferring them to a cooling rack to cool completely.

8. Whip the Cream: While the cakes cool, whip the double cream until it forms soft peaks. Be careful not to over-whip, or it will become too stiff and may turn into butter.

9. Assemble the Cake: Once the cakes have cooled, carefully slice each cake in half horizontally. Spread a generous layer of strawberry or raspberry jam on the bottom half of each cake, then top with the whipped cream. Gently place the second half of each cake on top.

10. Decorate: You can dust the top of the cake with a little icing sugar for a simple finish or add fresh berries for a pop of color and flavor.

Expert Tips

To elevate Mary Berry’s Fresh Cream Sponge Cake to perfection, here are some expert tips to keep in mind:

1. Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting. This helps them blend more easily, creating a smoother batter.

2. Don’t Overmix the Batter: When adding the flour, fold it in gently to avoid deflating the air you’ve worked so hard to incorporate. Overmixing can lead to a dense sponge.

3. Oven Temperature Matters: Keep an eye on the cake as it bakes. Every oven is different, so check for doneness by inserting a skewer or toothpick into the center – it should come out clean when the cake is ready.

4. Use Fresh Cream: For the best flavor and texture, always use fresh double cream that has not been overly processed. This gives the filling a smooth and indulgent taste.

5. Serve with a Twist: For a special touch, serve the cake with a drizzle of fresh berry compote or a dusting of cocoa powder.

Mary Berry’s Fresh Cream Sponge Cake is the epitome of simplicity and elegance. With its light sponge layers, rich cream filling, and fruity jam, it’s the kind of cake that will bring smiles to any occasion.

The combination of easy-to-follow steps and high-quality ingredients makes this cake not only delicious but also achievable for even novice bakers. Whether you’re baking for a celebration or just craving something sweet, this cake will surely impress with its timeless, comforting flavors.

Easy Recipe Variations For Mary Berry’s Fresh Cream Sponge Cake

Mary Berry’s Fresh Cream Sponge Cake is a timeless, simple yet indulgent dessert. The original recipe is a delightful combination of light sponge layers and rich, fluffy cream, but there are many ways to customize it to suit your preferences, dietary needs, or the occasion. Let’s explore some easy, fun variations to keep things exciting.

1. Berry-Infused Sponge

   For an added burst of freshness, try incorporating some mashed berries (such as raspberries or strawberries) into the sponge batter. You can either swirl them in to create a marbled effect or fold them in gently for small bursts of fruity flavor throughout the cake. Alternatively, you could add a tablespoon of fruit puree (like lemon or raspberry) to the batter for a subtle, tangy twist.

2. Lemon Zest and Syrup

   For a citrusy zing, try adding lemon zest to the sponge batter. This will give the cake a fresh, vibrant flavor.

   You can also make a simple lemon syrup by boiling lemon juice and sugar together, then soaking the sponge layers with it before adding the fresh cream. The tangy lemon syrup complements the cream beautifully, making for a balanced flavor profile.

3. Chocolate Sponge Variation

   If you’re a chocolate lover, why not add some cocoa powder to the sponge batter for a rich chocolate flavor?

   This variation works exceptionally well with the cream filling, adding a slightly decadent twist to the cake. You could also drizzle melted chocolate over the top for a glossy finish that adds an extra touch of indulgence.

4. Flavored Cream Fillings

   While traditional fresh cream is divine, you can switch it up by flavoring the cream. Add a splash of vanilla extract for a classic flavor, or even a few tablespoons of coffee liqueur or Bailey’s Irish Cream for an adult twist. For a fruity touch, fold in some mashed strawberries or passionfruit pulp into the cream for a unique, light filling.

5. Nuts and Caramel

   Adding toasted nuts, such as almonds or hazelnuts, between the layers of sponge cake gives a crunchy contrast to the soft, airy texture of the cake. A light drizzle of homemade caramel or salted caramel sauce can add an indulgent and sweet contrast to the cream, creating a rich yet balanced flavor.

6. Gluten-Free Option

   For those with gluten sensitivities, Mary Berry’s Fresh Cream Sponge Cake can be adapted with gluten-free flour. Many high-quality gluten-free flours mimic the texture of regular flour remarkably well. Just ensure that the baking powder you use is also gluten-free, and the result will be a light, airy sponge that still delivers on flavor and texture.

These variations open up endless possibilities, allowing you to tailor the cake to match your mood, season, or special event. The core recipe remains wonderfully adaptable, giving you room to get creative while still achieving the characteristic lightness and richness that Mary Berry’s cake is known for.

Best Practices To Store Leftovers

A fresh cream sponge cake is delicious when it’s freshly made, but it can still be just as enjoyable the next day, provided you store it properly. Storing leftovers requires some care because of the fresh cream, which can be quite perishable. Here’s how to store your leftover Mary Berry’s Fresh Cream Sponge Cake to maintain its texture, flavor, and freshness.

1. Refrigerate Immediately

   Because the cake contains fresh cream, it’s essential to refrigerate it as soon as possible. Fresh cream can spoil quickly, so place any leftover cake in the fridge right after serving. It’s best to cover the cake with a piece of plastic wrap or aluminum foil to ensure that it doesn’t absorb any unwanted odors from the fridge.

2. Use an Airtight Container

   For the best results, store the leftover cake in an airtight container. This prevents the sponge from drying out and keeps the cream from becoming too firm. If you don’t have a container large enough to fit the entire cake, you can slice it and store individual pieces in separate containers.

3. Layer Protection

   If you need to stack slices of cake, place a layer of parchment paper or wax paper between each slice. This will help prevent the layers from sticking together and ensure that the cream stays intact when you go to serve it again.

4. Avoid Freezing

   While many cakes freeze well, the fresh cream in this recipe does not. Freezing the cake will cause the cream to separate and lose its smooth texture when thawed.

   If you absolutely must store it for a longer period, try freezing just the sponge layers without the cream. Once thawed, you can assemble the cake again with fresh cream.

5. Consume Within a Few Days

   Fresh cream sponge cakes are best enjoyed within 2-3 days of making them. After that time, the cream may lose its freshness, and the cake may become soggy. To get the best out of your leftovers, aim to eat them within this window.

By following these best practices, you can preserve the cake’s freshness and enjoy it as if it were freshly made, even on day two or three.

What Goes Well With Fresh Cream Sponge Cake

Mary Berry’s Fresh Cream Sponge Cake is a versatile dessert that pairs beautifully with a wide range of accompaniments. Whether you’re serving it at a casual gathering, a formal tea, or a festive event, here are some ideas for what goes perfectly with this light, indulgent treat:

1. Fresh Berries

   The freshness of strawberries, raspberries, or blueberries works wonderfully with the richness of the cream sponge. Their tartness balances the sweetness of the cake, and their vibrant color adds a pop of visual appeal to the plate. You can also drizzle a little berry coulis over the top for extra flavor.

2. Vanilla Ice Cream

   Serving a slice of the fresh cream sponge cake with a scoop of vanilla ice cream is a delicious and indulgent combination. The creamy ice cream complements the soft, airy texture of the cake, creating a satisfying contrast of temperatures and textures.

3. Whipped Cream or Custard

   For those who want an extra dose of creaminess, serving the cake with a dollop of extra whipped cream or a rich custard sauce can elevate the dessert. This combination adds a luxurious, velvety feel, perfect for a more decadent indulgence.

4. Tea or Coffee

   A freshly brewed cup of tea or coffee is an excellent drink pairing with Mary Berry’s sponge cake. A traditional English Breakfast or Earl Grey tea complements the light sweetness of the cake without overpowering it. For coffee lovers, a smooth cappuccino or espresso brings a rich, slightly bitter contrast that balances the sweetness of the cake.

5. Chocolate Ganache

   If you’re feeling indulgent, a rich chocolate ganache poured over the top of the sponge cake adds a layer of decadence. The silky ganache melts beautifully over the sponge and works exceptionally well with the cream filling.

6. Lemon Curd

   For a tangy contrast to the rich cream, a spoonful of homemade lemon curd served on the side can provide a burst of citrus that cuts through the sweetness of the cake. It’s a bright, refreshing addition, particularly if you’ve infused the cake with lemon zest as mentioned in the variations.

7. Mint Sprigs

   Garnishing the cake with a few fresh mint leaves not only adds a dash of color, but the coolness of mint offers a refreshing contrast to the rich, creamy dessert. It’s a simple addition that elevates the presentation and flavor.

These accompaniments provide a range of flavors and textures that elevate the experience of enjoying a slice of Mary Berry’s Fresh Cream Sponge Cake, from fresh and fruity to rich and indulgent.

Conclusion

Mary Berry’s Fresh Cream Sponge Cake is a classic dessert that offers a delicate, satisfying balance of light sponge and rich cream. Its versatility allows for countless variations, from fruity twists to chocolate additions, and can be easily adapted to suit different tastes and occasions. The key to preserving its freshness lies in proper storage, and with a few simple best practices, you can enjoy leftovers for several days without compromising on quality.

Whether you enjoy it with a cup of tea, a scoop of ice cream, or a handful of fresh berries, this cake has a timeless appeal that makes it a perfect choice for any event. With the ability to customize, serve, and store it in multiple ways, Mary Berry’s Fresh Cream Sponge Cake remains a beloved staple for any dessert lover.

FAQs

What Are The Key Ingredients For Mary Berry’s Fresh Cream Sponge Cake?

The key ingredients for Mary Berry’s fresh cream sponge cake include self-raising flour, caster sugar, butter, eggs, and fresh cream. You’ll also need a little bit of vanilla extract for flavoring and a pinch of salt.

Can I Use All-purpose Flour Instead Of Self-raising Flour In The Sponge Cake?

While it is possible to use all-purpose flour, it’s important to add baking powder to achieve the same rise. For every 100g of all-purpose flour, add 1 ½ tsp of baking powder to ensure the sponge cake rises properly.

How Do I Make Sure My Sponge Cake Turns Out Light And Fluffy?

To ensure your sponge cake is light and fluffy, make sure you don’t overmix the batter. Mix gently to combine the ingredients, and avoid over-beating the eggs. Also, ensure the butter and sugar are properly creamed together to incorporate air into the mixture.

What Type Of Cream Should I Use For The Filling In Mary Berry’s Fresh Cream Sponge Cake?

For the filling, you should use double cream, which has a higher fat content and will whip up nicely to form soft peaks. This will give the cake a rich, creamy texture. You can also add a little vanilla extract to enhance the flavor.

How Long Should I Bake The Sponge Cake For?

Mary Berry recommends baking the sponge cake for about 20 minutes in a preheated oven at 180°C (160°C for fan ovens) or 350°F. The cake should be golden brown and spring back when lightly touched. If you’re unsure, check the cake with a skewer; it should come out clean.

Can I Make Mary Berry’s Fresh Cream Sponge Cake In Advance?

Yes, you can make the sponge cake in advance. Once cooled, store the sponge layers in an airtight container for up to 2-3 days. For best results, assemble the cake with cream just before serving to avoid the sponge becoming soggy.

How Do I Prevent The Sponge From Sinking After Baking?

To prevent the sponge from sinking, avoid opening the oven door during the first 15 minutes of baking. Additionally, ensure that the cake is fully baked before removing it from the oven. Let the sponge cool in the tin for a few minutes before transferring it to a wire rack.

What Kind Of Decorations Can I Add To Mary Berry’s Fresh Cream Sponge Cake?

You can decorate the cake with a dusting of icing sugar, fresh berries like strawberries, raspberries, or blueberries, or even a few edible flowers. For a more indulgent touch, you could also add a drizzle of chocolate or a few shavings of chocolate.

Can I Use Margarine Instead Of Butter In This Recipe?

While you can substitute margarine for butter, the flavor and texture may differ slightly. Butter gives the cake a richer taste and a more tender crumb. If you do choose to use margarine, opt for a high-quality variety to maintain the cake’s softness.

What Can I Do If My Sponge Cake Is Too Dense?

If your sponge cake turns out too dense, it may be due to overmixing or underbaking. Be sure to fold in the flour gently and check the cake with a skewer to ensure it’s fully cooked. If your cake is too dry, try reducing the baking time slightly or adding a little extra cream to the filling.