Mary Berry’s Coffee and Walnut Sponge Cake is a quintessential British cake that blends two popular flavors-coffee and walnuts-into a soft, moist sponge. As the name suggests, the cake is made from a light and airy sponge, enriched with the deep, robust flavor of coffee. It’s often layered with a creamy, smooth buttercream frosting that combines the flavors of coffee and butter, with the added texture and crunch of walnuts sprinkled in between and on top. Mary Berry’s version of this classic cake brings together the perfect combination of sweetness, bitterness, and nuttiness, making it an irresistible choice for those who love a good slice of cake with a hot cup of tea.
What sets Mary Berry’s Coffee and Walnut Sponge Cake apart is the simplicity of the ingredients and technique, which allows the flavors to truly shine without being overwhelming. It’s an ideal cake for beginners looking to hone their baking skills, yet refined enough to impress guests at a tea party or celebration.
Mary Berry’s Coffee And Walnut Sponge Cake Recipe
Ingredients Needed
To make Mary Berry’s Coffee and Walnut Sponge Cake, you’ll need a handful of key ingredients that combine to create the cake’s rich flavor and fluffy texture. Here’s the breakdown:
For The Cake
- Butter – Softened, unsalted butter creates a rich, tender crumb.
- Caster Sugar – The fine texture of caster sugar helps to create a smooth, light batter.
- Eggs – Large eggs are essential to provide structure and moisture to the sponge.
- Plain Flour – All-purpose or plain flour ensures the cake remains light and airy.
- Baking Powder – This is the leavening agent that gives the cake its rise, ensuring a fluffy texture.
- Instant Coffee – A strong coffee essence is essential for the flavor. Mary Berry often uses instant coffee granules for a more concentrated flavor.
- Walnuts – Finely chopped walnuts are added into the batter for a slight crunch and a nutty, earthy taste.
For The Coffee Buttercream
- Butter – Again, soft unsalted butter provides the foundation for the buttercream, making it creamy and smooth.
- Icing Sugar – This fine sugar helps to thicken the buttercream while keeping it smooth and sweet.
- Instant Coffee – Used to flavor the buttercream, creating a coffee-forward taste to match the sponge.
- Milk or Water – A small amount to adjust the consistency of the buttercream to a smooth, spreadable texture.
- Extra Walnuts – For decorating the cake and adding a delightful crunch.
Equipment Needed
The equipment needed for Mary Berry’s Coffee and Walnut Sponge Cake is fairly standard and not particularly complicated. You’ll likely already have most of these items in your kitchen.
- Mixing Bowls – You’ll need a large mixing bowl for the cake batter and a separate bowl for the buttercream.
- Electric Hand Mixer or Stand Mixer – While you can mix by hand, an electric mixer will make the process quicker and more efficient, especially when creaming the butter and sugar.
- Measuring Cups and Spoons – For accurate measurements of ingredients like sugar, flour, and coffee.
- Cake Tins – Typically, two 8-inch round cake pans are used for a balanced, even layer of sponge.
- Sieve – A fine sieve is essential for sifting the flour and baking powder, which helps to create a light, airy sponge.
- Spatula – To scrape down the sides of the bowl and mix the ingredients well.
- Cooling Rack – Once the cakes are baked, you’ll need a cooling rack to ensure they cool evenly and don’t become soggy.
- Piping Bag (optional) – If you want a neat, professional finish on the buttercream, a piping bag can be used to decorate.
Instructions To Make Mary Berry’s Coffee And Walnut Sponge Cake
Step 1: Preheat The Oven
Start by preheating your oven to 350°F (175°C), or 325°F (160°C) for fan-assisted ovens. Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides.
Step 2: Make The Coffee Mixture
In a small bowl, dissolve about 1 tablespoon of instant coffee granules into 1-2 tablespoons of hot water. Stir until fully dissolved and set aside to cool.
Step 3: Prepare The Cake Batter
In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until the mixture is pale and fluffy. This will take about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to help it combine smoothly.
Sift the plain flour and baking powder together and gradually fold this into the mixture, alternating with the cooled coffee mixture. Begin and end with the flour mixture to ensure it’s evenly combined.
Once the flour is incorporated, fold in the chopped walnuts. Be careful not to overmix the batter.
Step 4: Bake The Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Place the pans in the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden on top and spring back when gently pressed.
Step 5: Cool The Cakes
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
Step 6: Make The Buttercream
While the cakes are cooling, make the coffee buttercream. In a mixing bowl, beat the softened butter until smooth. Gradually sift in the icing sugar and beat until light and fluffy. Mix the instant coffee with a teaspoon of hot water to dissolve it, then slowly add this coffee mixture to the buttercream. Continue to beat until the buttercream is smooth and spreadable. If it’s too thick, you can add a little milk or water to achieve the desired consistency.
Step 7: Assemble The Cake
Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of coffee buttercream on top. Place the second cake on top and lightly press down.
Decorate the top with a generous layer of buttercream and garnish with the remaining chopped walnuts. You can also pipe extra buttercream onto the sides for a more polished look.
Step 8: Serve And Enjoy!
Slice and serve with a cup of tea, or enjoy it on its own! The cake can be stored in an airtight container for up to 3 days.
Tips And Tricks
- Avoid Overmixing the Batter: Overmixing can lead to a dense, heavy sponge. Fold the flour in gently, just until incorporated.
- Use Fresh Coffee: For the best flavor, use freshly brewed coffee or a strong coffee essence. Instant coffee works well, but make sure it’s dissolved completely to avoid graininess.
- Temperature of Ingredients: Ensure that the butter and eggs are at room temperature before you begin mixing. Cold ingredients can cause the batter to seize up or separate.
- Finely Chop the Walnuts: Large chunks of walnuts can disrupt the texture of the sponge, so chop them finely for an even distribution.
- Moisture Check: If you find the sponge a little dry, a light drizzle of sugar syrup (made with equal parts water and sugar) can keep the cake moist.
Mary Berry’s Coffee and Walnut Sponge Cake is a delicious and satisfying dessert that balances rich coffee and nutty flavors with a soft, fluffy sponge. Whether you’re an experienced baker or just starting, this cake is accessible, fun to make, and perfect for a variety of occasions. With the added bonus of buttercream and crunchy walnuts, it’s a cake that will impress everyone at the table.
Easy Recipe Variations For Mary Berry’s Coffee And Walnut Sponge Cake
Mary Berry’s Coffee and Walnut Sponge Cake is an absolute classic in British baking. It has a rich, moist texture, balanced by the deep, aromatic flavor of coffee, complemented by the satisfying crunch of walnuts. While the recipe itself is a tried and tested beauty, there’s always room to get creative with slight variations that could give the cake a personal twist or cater to dietary preferences.
1. Changing the Coffee Flavor:
The original recipe uses instant coffee dissolved in hot water to create that signature coffee flavor. However, if you prefer a more intense or unique coffee profile, you could swap the instant coffee for freshly brewed espresso or even use a flavored coffee, like hazelnut or vanilla-infused coffee. You could also experiment with adding a little coffee liqueur, like Kahlúa, into the mix, which would give the cake an extra layer of flavor and a slight boozy kick.
2. Walnut Substitutes:
Walnuts are the traditional nut used in this cake, offering both texture and flavor. But if you or someone you’re baking for isn’t a fan of walnuts, there are plenty of other nuts you can try. Pecan nuts, with their slightly sweeter, buttery taste, can be a wonderful alternative. Almonds, whether ground or chopped, will lend a more delicate flavor. Hazelnuts, with their earthy sweetness, also make an excellent substitute, giving the cake a different but delightful twist.
3. Adding Other Flavors:
Coffee pairs beautifully with many other flavors. For a richer, more indulgent cake, try adding a spoonful of cocoa powder to the batter to create a mocha-flavored cake. Cinnamon or cardamom could also work well to add a warming spiciness that complements the coffee. For a more festive version, a touch of orange zest or even a few tablespoons of caramel syrup could provide an interesting and unexpected layer of flavor.
4. Health-Conscious Variations:
If you’re looking for a healthier alternative, there are ways to adjust the cake’s ingredients without sacrificing taste. For example, replacing some or all of the butter with Greek yogurt or applesauce will reduce the fat content while still maintaining the cake’s moisture. If you want to make it a bit lighter, try using a whole grain flour like spelt or whole wheat flour in place of regular flour. You can also substitute the sugar with a natural sweetener like honey or maple syrup, although it might change the texture slightly.
5. Gluten-Free Option:
For those who need a gluten-free version of Mary Berry’s cake, swapping regular flour for a gluten-free all-purpose flour blend will do the trick. Be sure to add a little extra baking powder or use a blend that already includes xanthan gum to ensure the cake holds its shape. Ground almonds (almond flour) can also be a great addition to give the cake a tender crumb and a slightly nutty undertone.
6. Frosting Variations:
The traditional coffee buttercream frosting that Mary Berry’s recipe calls for is divine, but you can mix it up based on your preferences. Try adding a teaspoon of cocoa powder for a chocolate coffee buttercream or opt for a mascarpone frosting for a creamier, slightly tangier finish. If you’re not a fan of buttercream, you could top the cake with a simple whipped cream, lightly sweetened and flavored with a touch of vanilla or coffee extract.
Storing Leftovers
Mary Berry’s Coffee and Walnut Sponge Cake, like many other cakes, is best enjoyed fresh. However, if you find yourself with leftovers (which is a rare but wonderful occurrence), storing the cake properly will ensure it stays delicious for as long as possible.
Room Temperature Storage:
If you plan to eat the cake within 2-3 days, storing it at room temperature is fine. Simply cover the cake with an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. Keep the cake in a cool, dry place, away from direct sunlight and heat, to preserve its moisture and texture.
Refrigeration:
For longer storage, refrigeration is a better option, particularly if the cake is frosted with buttercream or contains dairy products like mascarpone. However, refrigerating the cake may cause it to dry out a little, so it’s a good idea to let it come to room temperature before serving. If you’re storing individual slices, you can wrap each slice in plastic wrap or store them in a container with a tight-fitting lid to preserve the cake’s freshness.
Freezing:
Freezing is the best option for long-term storage, as it allows you to keep the cake for several weeks without sacrificing flavor or texture. To freeze, slice the cake into individual portions (if desired), then wrap each slice in plastic wrap and aluminum foil. Store the wrapped slices in a freezer-safe container or resealable bag. When you’re ready to enjoy the cake again, let it thaw at room temperature or heat it gently in the oven for a few minutes to refresh the cake.
Keep in Mind:
When freezing cakes with frosting, especially buttercream or cream-based frostings, it’s important to note that freezing may slightly affect the texture of the frosting. If you plan to freeze a whole cake, you might want to freeze the cake layers separately from the frosting, then assemble and frost the cake once it’s thawed.
What To Eat With Mary Berry’s Coffee And Walnut Sponge Cake?
Mary Berry’s Coffee and Walnut Sponge Cake is a treat in its own right, but pairing it with complementary items can elevate the experience even further.
1. Coffee or Tea Pairings:
The obvious and classic choice is to pair this cake with a strong cup of coffee, as the flavors complement each other beautifully. A bold espresso or cappuccino works particularly well with the cake’s rich coffee flavor. If you’re more of a tea drinker, a traditional English Breakfast tea or Earl Grey would be perfect for cutting through the cake’s richness. Alternatively, a lightly brewed green tea with floral notes can offer a delicate balance.
2. Ice Cream:
For a more indulgent dessert experience, serving a scoop of vanilla, caramel, or even coffee-flavored ice cream alongside the cake is divine. The cold, creamy texture of the ice cream contrasts wonderfully with the moist and spongy cake, adding a refreshing element to the rich flavors.
3. Fresh Fruit:
Fresh fruit can provide a light, refreshing counterpoint to the dense, rich flavors of the cake. Raspberries, strawberries, or blackberries pair particularly well with coffee desserts, bringing a touch of tartness and sweetness that cuts through the cake’s richness. Alternatively, slices of juicy pears or apples can also work, especially when paired with a drizzle of honey or a dusting of cinnamon.
4. Whipped Cream or Custard:
Another option for making the cake feel even more indulgent is to serve it with a dollop of freshly whipped cream or a side of silky custard. The lightness of the whipped cream is a beautiful contrast to the denser texture of the cake, while custard adds a creamy, luxurious touch.
5. A Glass of Dessert Wine:
For those who enjoy wine pairings, a glass of dessert wine, such as a sweet Muscat or a tawny port, would make an excellent accompaniment. The sweetness of the wine complements the cake’s flavor, while the slight acidity helps to balance out the richness.
Conclusion
Mary Berry’s Coffee and Walnut Sponge Cake is a timeless recipe that’s perfect for any occasion, whether it’s a casual afternoon tea, a special celebration, or a cozy family gathering. Its combination of rich coffee flavor and crunchy walnuts makes it a delightful treat that appeals to a wide range of tastes. The beauty of this cake lies not only in its classic flavors but also in its versatility. From simple substitutions to creative variations, you can easily tweak the recipe to suit personal preferences, dietary restrictions, or seasonal ingredients.
Storing leftovers is straightforward, whether you’re keeping the cake at room temperature, refrigerating, or freezing it for later enjoyment. The cake also pairs wonderfully with a variety of beverages and accompaniments, whether you’re in the mood for something as simple as tea or as decadent as ice cream.
FAQs
What Are The Key Ingredients In Mary Berry’s Coffee And Walnut Sponge Cake?
The main ingredients for Mary Berry’s coffee and walnut sponge cake include self-raising flour, caster sugar, butter, eggs, ground coffee, and chopped walnuts. The ground coffee is typically dissolved in a little hot water to create a rich coffee flavor that is incorporated into the cake batter. Additionally, the cake is filled with a smooth coffee-flavored buttercream, which is made from butter, icing sugar, more coffee, and a dash of milk.
Can I Make Mary Berry’s Coffee And Walnut Sponge Cake Ahead Of Time?
Yes, you can definitely make Mary Berry’s coffee and walnut sponge cake ahead of time. The cake layers can be baked a day or two in advance and stored in an airtight container at room temperature. If you’re making the buttercream, it can be prepared and kept in the fridge, then brought to room temperature before using. Assembling the cake just before serving ensures the sponge stays fresh, and you get a nice, creamy buttercream filling.
How Do I Ensure That My Mary Berry Coffee And Walnut Sponge Cake Is Light And Fluffy?
To achieve a light and fluffy texture, it’s essential to follow a few key tips. First, make sure your butter and eggs are at room temperature before starting to ensure they mix properly. When combining the wet and dry ingredients, be careful not to overmix the batter, as this can make the cake dense. Gently folding in the flour and baking powder will help maintain the airiness of the mixture. Additionally, using self-raising flour and sifting the dry ingredients helps to incorporate air, contributing to a lighter cake.
