Light, airy sponge and sweet raspberry jam elevate this Mary Berry 10 inch sponge cake to a celebratory masterpiece you’ll always want at the heart of your birthday tea. It’s delicious with fresh whipped cream, seasonal strawberries, a hot pot of Earl Grey tea, a glass of chilled Prosecco; in fact most things.
Mary Berry 10 inch Sponge Cake Recipe Ingredients
- 350g (12 oz) unsalted butter, softened
- 350g (12 oz) caster sugar
- 6 large eggs, beaten
- 350g (12 oz) self-raising flour
- 2 rounded teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, to loosen the batter)
For the Filling and Topping:
- 1 jar (approx 340g) high-quality raspberry or strawberry jam
- 300ml (1/2 pint) double cream, whipped (optional)
- Extra caster sugar or icing sugar for dusting
How To Make Mary Berry 10 inch Sponge Cake Recipe
- Prep the pans: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly grease two 10-inch (25cm) round loose-bottomed cake tins with butter and line the bases with non-stick parchment paper. This ensure that your large sponges release perfectly without any sticking or tearing.
- The all-in-one mix: In a large mixing bowl, or the bowl of a stand mixer, combine the softened butter, caster sugar, eggs, self-raising flour, baking powder, and vanilla extract. Use the “all-in-one” method by beating the ingredients together with an electric hand whisk or the paddle attachment for about 1 to 2 minutes. Stop as soon as the batter is smooth, pale, and perfectly combined; over-beating at this stage will result in a heavy, tough cake.
- Check the consistency: If the batter feels a little stiff, stir in the milk to reach a “dropping consistency”—meaning the batter should fall easily off a spoon when tapped. Divide the mixture evenly between the two prepared 10-inch tins and level the surfaces with a spatula or the back of a spoon.
- Bake to golden: Slide the tins into the center of the preheated oven and bake for 30 to 35 minutes. You are looking for the sponges to be well-risen, golden brown, and beginning to shrink away slightly from the sides of the tins. The top should spring back when lightly pressed with a fingertip.
- Cool and level: Allow the sponges to rest in their tins for about 5 minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and leave them to cool completely. If the cakes have a slight dome, you can use a serrated knife to gently level the tops for a flatter finish.
- Fill and finish: Place one sponge top-side down on a serving plate. Spread a generous layer of jam over the surface, followed by a thick layer of whipped double cream if you are using it. Place the second sponge on top. Finish the masterpiece with a light, snow-like dusting of caster sugar or sifted icing sugar.
Recipe Tips
- Softened butter is essential: For the all-in-one method to work properly, your butter must be truly soft (but not melted). If it is too cold, you will end up with tiny lumps of fat in your batter which can cause holes in the finished sponge.
- Avoid the “Tough” sponge: Large 10-inch cakes have a lot of surface area. Be sure to sift your flour and baking powder together to ensure the leavening agent is perfectly distributed, giving you an even rise across the whole cake.
- Don’t peek too early: Try not to open the oven door until at least 25 minutes have passed. A sudden drop in temperature can cause a large sponge to sink in the middle before the structure has set.
- Scaling for size: A 10-inch cake uses roughly 1.5 times the ingredients of a standard 8-inch sponge. This ensures the layers are thick enough to hold plenty of jam and cream without looking flat.
What To Serve With Mary Berry 10 inch Sponge Cake Recipe?
This Mary Berry 10 inch Sponge Cake Recipe is a classic, sweet treat that needs a fresh or creamy pairing! A bowl of Fresh Macerated Strawberries is the quintessential choice to complement the jam filling. For a more indulgent afternoon tea, a dollop of Clotted Cream adds a lovely rich thickness that pairs perfectly with the airy sponge! A hot Cup of English Breakfast Tea or a glass of Sparkling Rosé pairs wonderfully with the vanilla and fruit notes.
How To Store Mary Berry 10 inch Sponge Cake Recipe
- Room Temperature: If filled with jam only, the cake can be kept in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you have used fresh cream in the filling, the cake must be stored in the refrigerator. It will stay fresh for up to 2 days, but the sponge may firm up slightly when cold.
- Freeze: You can freeze the un-filled sponge layers for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature for 2 hours before filling and serving.
Mary Berry 10 inch Sponge Cake Recipe Nutrition Facts
- Calories: 410 kcal (per slice, based on 16 slices)
- Total Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 95 mg
- Sodium: 280 mg
- Total Carbohydrates: 48 g
- Protein: 6 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients and filling used.
FAQs
Yes, Mary Berry often recommends a high-quality baking spread (like Stork) for an even lighter, softer sponge. However, butter provides a superior, traditional flavor.
This usually happens if the oven door was opened too early, or if too much baking powder was used, causing the cake to rise too fast and then collapse.
To turn this into a 10-inch chocolate cake, replace 50g of the flour with 50g of high-quality cocoa powder and follow the same mixing instructions.
Try More Recipes:
- Mary Berry Simnel Cake Recipe
- Mary Berry Lemon and Blueberry Cake Recipe
- Mary Berry Walnut Coffee Cake Recipe
Mary Berry 10 inch Sponge Cake Recipe
Description
A classic large-scale Victoria Sponge made using the foolproof all-in-one method, perfect for parties and celebrations.
Ingredients
Instructions
- Preheat oven to 180°C and grease/line two 10-inch pans.
- Beat all cake ingredients together for 1-2 minutes until smooth.
- Divide batter between tins and level the tops.
- Bake for 30-35 minutes until golden and springy.
- Cool in tins for 5 minutes, then move to a rack.
- Sandwich with jam and cream; dust with sugar.
Notes
- Use large eggs for the best volume in a 10-inch cake.
- Ensure butter is at room temperature for a lump-free batter.
- This is an excellent base cake for decorating with fondant or buttercream.
