Mary Berry 9 Inch Sponge Cake Recipe

Ingredients List

For the sponge cake:

• 350g caster sugar — gives a delicate sweetness and light texture.
• 350g unsalted butter — softened. This makes it easy to cream.
• 350g self-raising flour — no need for extra baking powder, it’s already in there.
• 6 eggs — large ones, ideally room temp so they mix in more evenly.
• 1 tsp vanilla extract — optional, but adds that warm, bakery smell.
• 1 tbsp icing sugar — for dusting over the top at the end.

For the filling:

• 150g strawberry jam — classic, but raspberry works too.
• 300ml double cream — whipped to soft peaks.

How to Make It

1. Dust with icing sugar, put the kettle on, and slice into something soft and beautiful.
2. Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease and line two 9-inch cake tins. I sometimes just use baking spray and parchment rounds — quicker and less mess.
3. In a large bowl, cream together the butter and sugar until pale and fluffy. Take your time here — this part helps the sponge rise well.
4. Add the eggs one at a time, mixing well between each. To avoid curdling (which happens if the eggs are cold), toss in a spoonful of flour with each one.
5. Stir in the vanilla, then gently fold in the remaining flour. Use a spatula or wooden spoon and go easy — you want to keep it airy.
6. Divide the batter between the tins and smooth the tops. I always give the tins a little shake or tap to level it out.
7. Bake for 30–35 minutes, or until golden and springy. A skewer should come out clean. Don’t open the oven too soon — sponges are sensitive!
8. Once baked, cool the cakes in their tins for 5–10 minutes, then turn them out onto a wire rack and leave them to cool completely.
9. While waiting, whip your cream until it holds soft peaks — not too stiff or it won’t spread nicely.
10. Spread jam on one sponge, cream on the other, then gently sandwich together. I always press down slightly, so the cream peeks out.

Common Mistakes (And Real Fixes)

Why did my sponge sink in the middle?
You might have opened the oven door too early or underbaked it. Give it at least 25 minutes before checking.

Why is my cake dry?
It was probably left in too long or overmixed. Keep a close eye near the end and don’t beat the life out of it.

Why does my mixture curdle when I add the eggs?
Happens to all of us. Add a spoonful of flour between each egg, and try to use room-temperature eggs next time.

I forgot the vanilla once…
Still tasted lovely, but it lacked that little bakery sweetness. Won’t do that again.

Storage and Reheating

At Room Temp:
If you haven’t added cream yet, you can keep it in a tin for up to 3 days.

In the Fridge:
Once filled with cream, store it in the fridge — covered — for up to 2 days. Let it come back to room temp before serving so the sponge softens again.

In the Freezer:
You can freeze the plain sponge layers (before filling). Wrap tightly in cling film and foil. Keeps well for up to 3 months.

To Reheat:
Honestly, sponge cake doesn’t need reheating — but if it’s fridge-cold, a 10-second microwave zap softens it right up.

What to Serve With It

• Fresh strawberries — they make the whole thing feel like summer on a plate.
• A dollop of crème fraîche — if you’re going for a slightly tangy contrast.
• A cup of English Breakfast tea — strong, milky, and essential.

FREQUENTLY ASKED QUESTIONS

Can I make it ahead of time?
Yes, bake the sponge layers a day before and wrap them tightly. Fill just before serving for best texture.

Can I use whipped topping instead of cream?
You can, but nothing beats freshly whipped double cream. If you’re in a pinch, go for it — just don’t tell Mary.

Can I use different jam?
Of course. Raspberry, apricot, or even lemon curd are all lovely alternatives.

Can I bake this as one big cake?
You could, but it’ll take longer to cook and might not rise as evenly. Stick to two tins if you can.

More Mary Berry Recipe:

• Mary Berry Chocolate Pots
• Mary Berry Ground Almond Cake
• Mary Berry Yoghurt Cake Recipe

Nutrition Facts

Amount Per Serving

• Calories: 559
• Fat: 36g
• Sat. Fat :22g
• Carbs:54g
• Fiber: 1g
• Net carbs: 53
• Sugar: 32
• Protein: 7g
• Sodium 582 mg