Mary Berry’s sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
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🧡 Why You’ll Love This Sponge Cake With Oil Recipe:
- Moist Texture: Oil ensures the cake remains moist and tender, even days after baking.
- Simple Ingredients: Uses basic pantry staples, making it easy to whip up on short notice.
- Quick Preparation: The batter comes together quickly, requiring minimal effort for a homemade treat.
- Light and Airy: Despite using oil, the cake retains a light and fluffy texture, ideal for a satisfying yet not overly heavy dessert.
- Durable: Travels well and holds up better than butter-based sponges at room temperature, great for picnics or potlucks.
❓ What Is Mary Berry’s Sponge Cake With Oil Recipe?
Mary Berry’s sponge cake with oil features a blend of flour, sugar, eggs, and oil for a moist, fluffy texture. It’s easy to make, versatile for various toppings and fillings, and perfect for any occasion or simple dessert.
🥚 Mary Berry Sponge Cake With Oil Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
🥮 How To Make Mary Berry Sponge Cake With Oil
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a small bowl, sift together the flour, baking powder, and salt set aside.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale, thick, and has doubled in volume, about 5-6 minutes.
- Reduce the mixer speed to medium and slowly add the vegetable oil, milk, and vanilla extract. Mix until well combined.
- Gently fold in the dry ingredients with a spatula, mixing just until the flour is incorporated. Be careful not to overmix as this can deflate the eggs and affect the lightness of the cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, the cake can be frosted or served with powdered sugar, whipped cream, or fresh fruits as desired.
đź’ Recipe Tips
- Ensure Proper Mixing: When mixing the eggs and sugar, make sure to achieve a light and fluffy texture, which is crucial for the sponge cake’s structure.
- Oven Accuracy: Make sure your oven is properly calibrated. An oven thermometer can help ensure accurate temperature settings for perfect baking.
- Flavor Variations: Feel free to add lemon zest, orange zest, or a bit of almond extract to the batter for a different flavor profile.
🍧 What To Serve With Sponge Cake With Oil?
Serve sponge cake with oil alongside Fruit Salad, Cream Cheese Frosting, or a drizzle of Chocolate Ganache pair with coffee or Chocolate Pots for a comforting treat top with a scoop of Rhubarb Ice Cream for a decadent dessert option.
🎚 How To Store Leftovers Sponge Cake With Oil?
- Room Temperature: Wrap leftovers sponge cake with oil tightly in plastic wrap or store in an airtight container to keep it fresh for up to 3 days at room temperature.
- Freeze: Wrap leftovers sponge cake with oil in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
🥵 How To Reheat Leftovers Sponge Cake With Oil?
- In The Microwave: For a quick method place leftovers sponge cake with oil on a microwave-safe plate and heat for about 3-5 minutes until just warm.
- In The Oven: Preheat your oven to 250°F (120°C) wrap leftovers sponge cake with oil in aluminum foil to prevent it from drying out and heat for about 4-8 minutes.
FAQs
What makes using oil better than butter in sponge cakes?
Oil provides a more consistent moistness throughout the cake unlike butter, oil remains liquid at room temperature, helping the cake stay softer and moister over several days.
Can I use any type of oil in sponge cakes?
Yes, but neutral oils like vegetable or canola are best as they don’t impart any additional flavor. Olive oil can be used for a distinct taste, suitable for cakes paired with fruits or nuts.
How does oil affect the texture of sponge cake?
Oil makes the cake lighter and airier compared to butter it helps distribute moisture evenly, creating a fine, tender crumb.
Why does my sponge cake taste eggy?
If there’s an overpowering egg flavor, it might be due to large eggs or too many eggs in proportion to other ingredients. Ensure to balance the recipe or use medium eggs.
How long should I beat the eggs and sugar when making sponge cake with oil?
Beat them until the mixture is pale, thick, and has doubled in volume, typically for about 5-7 minutes this incorporates air which helps the cake rise.
How do I prevent my sponge cake from sinking in the middle?
This usually happens due to underbaking or an incorrect oven temperature make sure your oven is properly preheated and that you’re using the right baking time and temperature.
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Mary Berry Sponge Cake With Oil Nutrition Facts
Amount Per Serving 1 Slice
- Calories: 379
- Fat: 28.6 gÂ
- Saturated: 16.3 gÂ
- Carbs: 23.3 gÂ
- Fiber: 1.5 gÂ
- Sugars: 21.4 g
- Protein: 7.4 gÂ
- Sodium: 84.9 mgÂ
Mary Berry Sponge Cake With Oil
Description
Mary Berry’s sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a small bowl, sift together the flour, baking powder, and salt set aside.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale, thick, and has doubled in volume, about 5-6 minutes.
- Reduce the mixer speed to medium and slowly add the vegetable oil, milk, and vanilla extract. Mix until well combined.
- Gently fold in the dry ingredients with a spatula, mixing just until the flour is incorporated. Be careful not to overmix as this can deflate the eggs and affect the lightness of the cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, the cake can be frosted or served with powdered sugar, whipped cream, or fresh fruits as desired.
Notes
- Ensure Proper Mixing: When mixing the eggs and sugar, make sure to achieve a light and fluffy texture, which is crucial for the sponge cake’s structure.
- Oven Accuracy: Make sure your oven is properly calibrated. An oven thermometer can help ensure accurate temperature settings for perfect baking.
- Flavor Variations: Feel free to add lemon zest, orange zest, or a bit of almond extract to the batter for a different flavor profile.