This easy Mary Berry Fresh Cream Sponge Cake is the perfect quick and delicious treat for any occasion. With light, fluffy layers, creamy whipped filling, and a hint of sweet raspberries, it’s a crowd-pleaser. You can even swap the jam for your favourite flavour, making it a flexible dessert using simple ingredients!
This Fresh Cream Sponge Cake Recipe Is From Fast-Cake Cookbook by Mary Berry
Ingredients Needed:
For the sponge:
- 4 large eggs
- 100g (4 oz) caster sugar
- 100g (4 oz) self-raising flour
For the filling:
- 6–8 tbsp raspberry jam
- 300ml (10 oz) double cream, whipped
- 100g (4 oz) fresh raspberries, hulled
For the decoration:
- Icing sugar, for dusting
- A sprig of fresh mint
- Edible flowerheads (optional)
How To Make Fresh Cream Sponge Cake:
- Preheat the oven: Set your oven to 180°C (160°C Fan) / Gas 4. Grease two 20cm (8 in) sandwich tins and line them with baking paper.
- Whisk eggs and sugar: In a warmed bowl, whisk the eggs and caster sugar until the mixture is pale, fluffy, and leaves a trail when the whisk is lifted.
- Fold in flour: Sift the self-raising flour over the egg mixture and gently fold it in with a metal spoon, being careful not to knock out the air.
- Divide the mixture: Pour the batter evenly between the two tins, smoothing the tops, and bake for 20–25 minutes until the sponges are golden and spring back when gently pressed.
- Cool the sponges: Turn the cakes out onto a wire rack to cool completely.
- Prepare the filling: Spread raspberry jam over one sponge. Then, spoon the whipped double cream on top and scatter with fresh raspberries.
- Assemble the cake: Place the second sponge on top, dust with icing sugar, and decorate with a sprig of fresh mint and edible flowers, if using.
Recipe Tips
- Use room temperature eggs: Make sure your eggs are at room temperature before whisking. This helps create a lighter, fluffier sponge that rises well in the oven.
- Fold the flour gently: When adding flour, fold it in slowly with a metal spoon. This keeps the air in the batter, making the sponge soft and airy.
- Don’t over-bake the sponge: Keep an eye on the cake in the last few minutes of baking. Over-baking will make the sponge dry. It’s ready when it springs back when gently pressed.
- Cool completely before filling: Wait until the sponges are fully cooled before adding the cream and jam, or the filling will melt and make the cake soggy.
- Whip cream to soft peaks: When whipping the cream, stop at soft peaks so it spreads easily and doesn’t become too thick or stiff.
How To Store Leftovers
Let Leftovers Fresh Cream Sponge Cake cool to room temperature. After that, place it in an airtight container and refrigerate. It will last up to 2 days.
Nutrition Facts
Serving Size: 1 slice (1/10th of the cake)
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 130mg
- Sodium: 150mg
- Potassium: 100mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0.5g
- Sugars: 25g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Thomas Flan
- Mary Berry Cinnamon Biscuits
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Coconut Meringue Slices
Mary Berry Fresh Cream Sponge Cake
Description
This easy Mary Berry Fresh Cream Sponge Cake is the perfect quick and delicious treat for any occasion. With light, fluffy layers, creamy whipped filling, and a hint of sweet raspberries, it’s a crowd-pleaser. You can even swap the jam for your favourite flavour, making it a flexible dessert using simple ingredients!
Ingredients
For the sponge:
For the filling:
For the decoration:
Instructions
- Preheat the oven: Set your oven to 180°C (160°C Fan) / Gas 4. Grease two 20cm (8 in) sandwich tins and line them with baking paper.
- Whisk eggs and sugar: In a warmed bowl, whisk the eggs and caster sugar until the mixture is pale, fluffy, and leaves a trail when the whisk is lifted.
- Fold in flour: Sift the self-raising flour over the egg mixture and gently fold it in with a metal spoon, being careful not to knock out the air.
- Divide the mixture: Pour the batter evenly between the two tins, smoothing the tops, and bake for 20–25 minutes until the sponges are golden and spring back when gently pressed.
- Cool the sponges: Turn the cakes out onto a wire rack to cool completely.
- Prepare the filling: Spread raspberry jam over one sponge. Then, spoon the whipped double cream on top and scatter with fresh raspberries.
- Assemble the cake: Place the second sponge on top, dust with icing sugar, and decorate with a sprig of fresh mint and edible flowers, if using.
Notes
- Use room temperature eggs: Make sure your eggs are at room temperature before whisking. This helps create a lighter, fluffier sponge that rises well in the oven.
- Fold the flour gently: When adding flour, fold it in slowly with a metal spoon. This keeps the air in the batter, making the sponge soft and airy.
- Don’t over-bake the sponge: Keep an eye on the cake in the last few minutes of baking. Over-baking will make the sponge dry. It’s ready when it springs back when gently pressed.
- Cool completely before filling: Wait until the sponges are fully cooled before adding the cream and jam, or the filling will melt and make the cake soggy.
- Whip cream to soft peaks: When whipping the cream, stop at soft peaks so it spreads easily and doesn’t become too thick or stiff.
Mary Berry Fresh Cream Sponge Cake