Mary Berry’s Fresh Cream Sponge Cake is a classic British treat that encapsulates everything beloved about traditional home baking. This cake is renowned for its feather-light texture, achieved through a perfect balance of self-raising flour, sugar, eggs, and a modest amount of butter. Unlike denser sponge cakes, this one boasts a soft, airy crumb-delicately flavored and melt-in-your-mouth tender.
The true magic, however, lies in its assembly. Two golden sponge layers are gently sandwiched together with billowy whipped cream and a generous spoonful of strawberry jam (or sometimes fresh berries), turning this humble cake into a showstopper. Topped with a light dusting of icing sugar and sometimes more cream or fruit, it’s a charming centerpiece for afternoon tea, summer gatherings, or celebrations of any kind.
Mary Berry, known as the "Queen of Cakes" and a legendary figure in British baking, crafted this recipe with her signature precision and flair for accessible elegance. It’s a beautiful reminder that the simplest ingredients, when handled with care, can yield the most delightful results.
Mary Berry’s Fresh Cream Sponge Cake Recipe
Ingredients Needed
One of the beauties of this sponge cake is its simplicity. The ingredients are straightforward, but the quality matters.
For The Sponge
- 4 large free-range eggs
- 225g (1 cup) caster sugar
- 225g (1 cup) self-raising flour, sifted
- 225g (1 cup) unsalted butter, softened
- 1 tsp baking powder (optional, but often added for extra lift)
For The Filling
- 150ml (about 2/3 cup) double cream (heavy cream in the US), whipped to soft peaks
- Strawberry jam (about 4-5 tbsp; homemade or high-quality store-bought)
- Fresh strawberries (optional), sliced for a fruity burst
For Decoration
- Icing sugar, for dusting
- Optional: extra whipped cream and strawberries for garnish
Every ingredient plays a role-so use room-temperature eggs and butter, sift your flour for a lighter texture, and pick a jam that isn’t overly sweet to let the cream shine.
Equipment Needed
You don’t need a fancy setup-just a few trusty tools that every home baker should have in their kitchen:
- Two 20cm (8-inch) round cake tins, greased and lined with parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer (or a strong arm and a wooden spoon!)
- Rubber spatula for folding
- Cooling rack
- Sieve, for dusting icing sugar
- Palette knife or offset spatula, for spreading jam and cream evenly
Optional but helpful:
- Cake turntable, for easy decorating
- Piping bag, if you want to make a decorative cream layer
Instructions To Make Mary Berry’s Fresh Cream Sponge Cake
Ready to bake? Here’s the step-by-step breakdown, channeling Mary Berry’s calm, methodical style.
1. Preheat And Prepare
Start by preheating your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease the base and sides of two 8-inch round tins, then line with baking parchment for easy release.
2. Cream The Butter And Sugar
Place the softened butter and caster sugar into a large mixing bowl. Using an electric mixer, cream together until the mixture becomes pale, fluffy, and almost mousse-like-this usually takes about 3-5 minutes. This step is crucial-it introduces air, which helps create that light texture.
3. Add Eggs Gradually
Crack the eggs into a small bowl and beat lightly. Add them slowly into the creamed mixture, a little at a time, beating well after each addition. This helps prevent curdling and ensures a smooth, cohesive batter.
4. Fold In The Flour
Sift the self-raising flour (and baking powder if using) directly into the bowl. Using a rubber spatula or large metal spoon, gently fold the flour into the batter in a figure-eight motion. This careful folding retains the air you’ve worked so hard to incorporate.
5. Divide And Bake
Split the batter evenly between the two prepared tins and level the tops with a spatula. Bake in the center of the oven for 20-25 minutes, or until golden and springy to the touch. The cakes should slightly shrink away from the sides of the tin and a skewer inserted in the middle should come out clean.
6. Cool Completely
Allow the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack. Peel off the parchment and let them cool completely-this is crucial before adding cream to avoid melting!
7. Assemble With Love
Place one sponge layer on a serving plate. Spread it generously with strawberry jam, then top with the whipped cream (and sliced strawberries if using). Place the second sponge gently on top, pressing down lightly. Finish with a dusting of icing sugar.
Optional: pipe small swirls of cream around the top edge and decorate with halved strawberries for a more lavish look.
Tips And Tricks
- Room Temperature Ingredients: This ensures a smoother batter and more even bake.
- Weighing Ingredients: Accuracy matters! Use a digital kitchen scale if possible.
- Whipping Cream Just Right: Whip only to soft peaks-over-whipping can make it grainy or even turn it into butter.
- Don’t Overbake: Check a few minutes before the timer goes off. An overbaked sponge can dry out quickly.
- Jam Quality Counts: Go for a jam that’s slightly tart to balance the richness of the cream.
- Serve Fresh: This cake is best enjoyed on the day it’s made. If storing, keep it chilled but bring it to room temperature before serving.
Mary Berry’s Fresh Cream Sponge Cake is more than just a dessert-it’s a testament to the charm of British baking and the joy of creating something delicious from simple, honest ingredients. With its fluffy sponge layers, luscious cream, and classic jam filling, it strikes a beautiful balance of elegance and comfort.
Whether you’re baking it for a garden party, a cozy afternoon tea, or simply to treat yourself, this cake delivers a satisfying sweetness that feels like a warm hug. Master it once, and it will become a beloved staple in your baking repertoire.
So tie on your apron, preheat that oven, and channel your inner Mary Berry-it’s time to bake something truly delightful!
Easy Recipe Variations For Mary Berry’s Fresh Cream Sponge Cake
Mary Berry’s Fresh Cream Sponge Cake is the epitome of British baking charm-light, airy, and indulgently creamy. The traditional version uses two fluffy sponge layers sandwiched with a generous dollop of whipped cream and strawberry jam. But let’s get creative! Here are some delightful variations that keep the spirit of the original intact while adding a flavorful twist:
1. Lemon and Elderflower Fresh Cream Sponge
Add the zest of one lemon to your sponge batter and a splash of elderflower cordial to the whipped cream. The result? A fragrant, delicately floral twist that feels like spring on a plate. It’s a perfect option for garden parties or afternoon teas.
2. Chocolate Berry Layered Cream Sponge
Swap 30g of flour for cocoa powder in the sponge mixture to make a chocolate base. Layer with whipped cream and a mix of raspberries and blueberries for a luxurious, slightly tart contrast. A dusting of cocoa or grated chocolate on top takes it to dessert heaven.
3. Victoria Sponge with Boozy Berries
Soak your strawberries or raspberries in a tablespoon or two of Chambord or Cointreau before layering. This adult upgrade gives your cake a beautiful depth of flavor-ideal for special celebrations or dinner parties.
4. Coffee and Walnut Cream Sponge
Add a teaspoon of instant coffee (dissolved in a tablespoon of warm water) to your sponge batter, and fold in finely chopped walnuts. Layer with whipped cream and a thin smear of coffee buttercream for a more robust, nutty version.
5. Tropical Cream Delight
Mix chopped mango and pineapple into the whipped cream, and add a thin layer of passionfruit curd in place of jam. This sunny, fruit-forward take feels like a holiday in every bite-fresh, zesty, and downright irresistible.
Tips For All Variations
- Use a serrated knife to slice your sponge evenly if you want thinner layers.
- Chill your cream and beaters before whipping to get the perfect, soft peaks.
- Fresh fruit can make the cake soggy over time, so always assemble close to serving time.
Storing Leftovers
Ah, leftovers-if there are any! But if you do manage to save a slice or two of your cream sponge cake, proper storage is key to maintaining its lovely texture and flavor.
1. Refrigeration Is a Must
Because of the fresh cream, this cake should always be stored in the refrigerator. Cover it loosely with cling film or place it in an airtight cake container to keep it from absorbing fridge odors or drying out.
2. Best Consumed Within 2 Days
Fresh cream doesn’t keep well beyond a couple of days, so try to enjoy your cake within 48 hours of assembling it. The sponge can start to go a bit dense as it soaks up the cream, so freshness really is key here.
3. Can You Freeze It? Not Really.
While sponge cake freezes beautifully on its own, fresh cream does not. Freezing tends to separate the cream’s fat and water, resulting in a watery mess once defrosted. If you’d like to freeze a sponge for future use, freeze the layers before assembling and add the cream filling fresh when ready to serve.
4. Keep Moisture at Bay
If you’ve used fresh fruit in your filling or on top, be aware that fruits like strawberries or kiwi can leach moisture, especially if cut. It’s best to pat fruit dry before using and keep the cake elevated on a wire rack inside your container to avoid soggy bottoms.
What To Eat With Mary Berry’s Fresh Cream Sponge Cake?
Pairing food with a sponge cake might sound unnecessary-after all, it’s dessert in its own right-but a few carefully chosen additions can elevate the experience into something utterly memorable.
1. Teas and Coffees – The Classic Companions
A pot of Earl Grey or Darjeeling is the quintessential accompaniment, especially with a fruity sponge. The lightness of these teas complements the cream without overpowering the delicate cake flavors. For a richer variation like the chocolate or coffee sponge, a smooth cappuccino or even a shot of espresso works wonders.
2. Light Dessert Wines or Sparkling Drinks
A glass of Moscato d’Asti or Prosecco pairs beautifully with the fresh cream and jam. These slightly sweet, effervescent drinks enhance the cake’s flavors and make it feel extra celebratory.
3. Fresh Fruit Medley
Serve with a small bowl of mixed berries or sliced peaches on the side. Their brightness and acidity offer a contrast that refreshes the palate and balances the richness of the cream.
4. Custard or Fruit Coulis
For those who enjoy a richer dessert plate, a drizzle of homemade vanilla custard or raspberry coulis can be a stunning addition. It not only adds visual appeal but also layers of flavor that complement the cake beautifully.
5. A Scoop of Sorbet or Ice Cream
Yes, it’s indulgent, but so worth it. A small scoop of lemon sorbet, raspberry ripple, or vanilla bean ice cream makes the cake feel like something straight from a fancy patisserie. Just keep it modest-this cake shines best without being overwhelmed.
Conclusion
Mary Berry’s Fresh Cream Sponge Cake is more than just a dessert-it’s a celebration of simplicity, tradition, and the pleasures of home baking. Whether you stick with her original recipe or venture into one of the many tasty variations, this sponge cake never fails to impress. Its light-as-air texture and luscious whipped cream filling make it an all-season favorite, perfect for birthdays, garden parties, or a simple weekend treat.
The beauty lies in its adaptability. A few tweaks, a handful of fresh ingredients, or a drizzle of something zesty can turn this classic into your very own signature bake. And while leftovers are rare, treating them right ensures every last crumb is just as delightful as the first bite.
So brew a cup of tea, slice a generous portion, and savor the simple joy that only a classic sponge cake can bring. Happy baking!
FAQs
What Makes Mary Berry’s Fresh Cream Sponge Cake So Light And Fluffy?
Mary Berry’s fresh cream sponge cake is known for its incredibly light and fluffy texture. This is achieved by folding the flour into the whipped eggs and sugar mixture gently, as well as ensuring the sponge is not over-mixed. The recipe also uses a combination of self-raising flour and eggs, which helps the cake rise well without being too dense. The key to achieving the right texture is also in the careful baking time and temperature.
Can I Make Mary Berry’s Fresh Cream Sponge Cake In Advance?
Yes, you can make Mary Berry’s fresh cream sponge cake in advance. The sponge itself can be baked and stored in an airtight container for up to two days. To keep it fresh, store it in a cool, dry place. When ready to serve, assemble the cake with fresh whipped cream and fruit, or add a dusting of powdered sugar just before serving for the best presentation.
What Are Some Variations I Can Try With Mary Berry’s Fresh Cream Sponge Cake Recipe?
Mary Berry’s fresh cream sponge cake recipe is quite versatile. You can switch up the flavor of the cream by adding a splash of vanilla extract or lemon zest. If you want to make it a bit more indulgent, you can use mascarpone cheese mixed with the cream for a richer texture. For the fruit filling, you can substitute strawberries with raspberries, blueberries, or even seasonal fruits like peaches. The sponge can also be layered with jam or a fruit compote for an extra flavor boost.
