Mary Berry Sponge Cake With Oil

Mary Berry’s Sponge Cake with Oil is made with sugar and crumbs cherry Bakewell natural flavored icing sugar, self-raising flour, vegetable oil, large eggs, and warm boiled water. This delicious sponge cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 8 people.

Ingredients Needed

• 8 oz (225 g) Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavor of your choice)
• 8 oz (225 g) Self-Raising Flour
• 6 oz (170 ml) Vegetable Oil
• 4 Large Eggs
• 2 tbsp Warm Boiled Water
• Optional: Food coloring (amount depends on desired color depth)

How To Make Sponge Cake With Oil

1. Preheat the Oven: Preheat the oven to 140°C Fan (275°F, Gas Mark 1).
2. Mix Ingredients: Place the icing sugar and eggs into a mixer bowl. Blend until light and fluffy.
3. Add Oil: Add the vegetable oil and mix well until fully combined. If the mixture starts to curdle, add a tablespoon of the flour.
4. Fold in Flour: Gently fold in the flour without mixing, as this will knock out the air.
5. Incorporate Water and Colouring: Add the warm boiled water and desired food coloring.
6. Prepare Pans: Divide the mixture between 2 x 8-inch sandwich pans. Use high-quality pans for the best results.
7. Bake: Place both layers in the oven at the same time, one on each shelf. Bake for approximately 30-40 minutes on low.
8. Check for Doneness: Test for doneness with a cake tester.

Recipe Tips

• Use Room Temperature Eggs: Make sure your eggs are at room temperature before mixing. This helps create a lighter and fluffier sponge.
• Sift the Flour: Sift the self-raising flour before adding it to the mixture. This adds air and ensures the cake rises well.
• Do Not Overmix: When folding in the flour, be gentle. Overmixing can deflate the batter, resulting in a denser cake.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Baking at the right heat is crucial for even cooking.
• Cool the Cake Properly: Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.

How To Store Leftovers?

• Refrigerate: First, let the leftover sponge cake cool until it reaches room temperature. Then, wrap the cake tightly in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 5 days.
• Freeze: To freeze, wrap the cooled sponge cake in plastic wrap, then in aluminum foil or place it in a freezer-safe container. This will keep it fresh for up to 3 months. To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 piece (approximately 1/8 of the cake)

• Calories: 145
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 37mg
• Sodium: 73mg
• Potassium: 88mg
• Total Carbohydrate: 17g
• Dietary Fiber: 0g
• Sugars: 8
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry White Bread Recipe
• Mary Berry Egg Custard Tart
• Mary Berry Curried Parsnip Soup
• Mary Berry Apple And Cinnamon Scones