This Mary Berry Apple Sponge Cake is a moist and easy recipe, which is made with self-raising flour and cooking apples. It’s a classic, foolproof recipe, ready in about an hour.
Mary Berry Apple Sponge Cake Ingredients
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 large cooking apples (such as Bramley)
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Apple Sponge Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a 23cm (9in) round springform or loose-bottomed cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, add the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer or a wooden spoon, beat all the ingredients together until the mixture is well blended and smooth.
- Add the Apples: Peel, core, and chop the apples into small, 1cm (½ inch) chunks. Gently fold the apple pieces into the cake batter with a spatula until they are evenly distributed.
- Assemble and Bake: Spoon the mixture into the prepared tin and level the surface. Sprinkle the demerara sugar evenly over the top. Bake in the preheated oven for 50–60 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before removing it from the tin and placing it on a wire rack to cool completely.
Recipe Tips
- What are the best apples for a sponge cake? Bramley apples are the classic choice as they cook down to a soft, fluffy texture that almost melts into the cake. If you prefer more distinct, firm pieces of apple, use an eating apple like a Braeburn or Cox.
- How do you get a crunchy top? The demerara sugar is the secret! Sprinkling this coarse sugar over the batter before baking is what creates the signature sweet and crunchy crust that is a hallmark of this classic cake.
- Why use the “all-in-one” method? This is a Mary Berry signature for a reason. Placing all the main cake ingredients in the bowl and beating them together at once is incredibly simple, quick, and produces a reliably tender and moist cake every time.
- How do I prevent the apples from sinking? A great trick is to toss the chopped apples in a tablespoon of the measured flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
What To Serve With Apple Sponge Cake
This cake is a classic teatime treat and is perfectly delicious on its own. For a comforting dessert, serve a slice warm with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream
- A simple scoop of good quality vanilla ice cream
How To Store Apple Sponge Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay moist and delicious for 3 to 4 days.
- Freeze: Wrap the completely cooled cake (or individual slices) well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple Sponge Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 475 kcal
- Carbohydrates: 62g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cake sinking in the middle is usually caused by opening the oven door too early in the baking process, or by under-baking. Make sure to test the very center of the cake with a skewer; it should come out completely clean before you remove it from the oven.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
For the softest, most tender texture that is traditional for this cake, peeling the apples is highly recommended. However, if you are using a thin-skinned eating apple and prefer a more rustic texture, you can certainly leave the peel on.
Try More Recipes:
- Mary Berry Toffee Apple Cake Recipe
- Mary Berry Apple and Lemon Cake Recipe
- Mary Berry Apple and Blackberry Cake Recipe
Mary Berry Apple Sponge Cake Recipe
Description
A classic and wonderfully moist British teatime cake, made with Mary Berry’s simple all-in-one method, packed with tender apples and finished with a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 9-inch round cake tin.
- Place the butter, caster sugar, flour, baking powder, and eggs in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Gently fold the chopped apples into the batter.
- Spoon the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it comes together, as this can make the cake tough.
- The demerara sugar topping is essential for the classic crunchy texture, so don’t be tempted to skip it!
- Using softened, room temperature butter and eggs is crucial for a smooth batter and an even bake.
- For the most authentic soft texture, use Bramley cooking apples; for apple chunks that hold their shape better, use a firm eating apple like a Braeburn.
