Mary Berry Fresh Cream Sponge Cake

There’s something about a proper cream sponge that just feels… cheekily indulgent, isn’t there? The kind of cake that whispers “tea first, chores later.” I baked this one on a grey Sunday with nothing much planned—until I realised I’d promised dessert for a neighbour’s lunch. Typical.

To be honest, my first attempt was nearly a pancake. I got cocky, used cold eggs, and the sponge just shrugged in the oven. Barely rose. Still edible, but flat as my enthusiasm for dishwashing.

So, I did what all good bakers do—I tried again. This time, I warmed the eggs slightly, whisked like mad, and gave the flour a gentle-as-you-like fold. The result? A dreamy, cloud-soft sponge, sandwiched with whipped cream and raspberries so fresh they practically giggled.

If your cream ever turns grainy, your sponge sinks, or you’re tempted to skip a step—let me show you how I fixed that.

Why This One Works So Well

The genius here is in the simplicity. It’s a whisked sponge—no butter, no fuss—which gives you that ultra-light texture Mary Berry’s known for. Most sponge cakes get weighed down with fat or flour, but this one floats.

What made the biggest difference in testing? Warming the eggs. Sounds fussy, but makes a huge impact. Cold eggs just don’t trap air the same way. Also, folding with a metal spoon rather than a spatula helps you keep the lift without overmixing.

And don’t underestimate the filling. I tried a few jams—raspberry with a little tang held up best. Pair that with softly whipped cream (not overbeaten!) and you’ve got a bite that’s soft, sweet, and just a bit juicy.

INGREDIENTS + WHY THEY MATTER

• 4 large eggs – Room temp is key. Cold eggs = flat sponge.
• 100g caster sugar – Dissolves quickly, keeps the crumb tender.
• 100g self-raising flour – Gives it just the right lift. I tried plain flour + baking powder once, but it wasn’t as light.
• 6–8 tbsp raspberry jam – Adds sweetness and a bit of zing. I used one with seeds for texture.
• 300ml double cream – Whipped to soft peaks. If you go too far, it stiffens and loses that lovely silky feel.
• 100g fresh raspberries – Adds brightness and contrast to the rich cream.
• Icing sugar, mint, edible flowers – Not just pretty. A dusting of icing sugar gives a vintage charm I can’t resist.

Want to Change It Up? Here’s How

• Strawberry jam + strawberries – Classic. Slightly sweeter, still lovely.
• Cherry compote – Bit more tart and dramatic—works well if you’re skipping fresh berries.
• Whipped coconut cream – For dairy-free folk. I chilled a tin overnight and whipped the top—held surprisingly well for a day.
• No jam, just cream and lemon curd – Gorgeous but richer. Go easy on the curd or it takes over.

Egg-free? I tried an aquafaba version once. It puffed up alright but collapsed after cooling. Still tweaking that.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge didn’t rise	Cold eggs, under-whisked batter	Warm the eggs + whisk until very pale
Cream curdled	Over-whipped it (classic panic mode)	Stop at soft peaks—should gently hold shape
Cake soggy on day two	Jam soaked in, cream went runny	Eat same day or chill uncovered briefly

HOW TO MAKE MARY BERRY’S FRESH CREAM SPONGE CAKE

1. Prep your tins – Grease and line two 20cm sandwich tins. Preheat the oven to 180°C (160°C fan).
2. Warm your eggs – Pop them (in their shells) in a bowl of warm water for 5–10 mins.
3. Whisk eggs + sugar – Beat in a warm bowl until pale, thick, and airy—should leave a ribbon when lifted.
4. Fold in flour – Sift it over, then fold gently with a metal spoon. Keep the air in!
5. Bake – Divide between tins. Bake 20–25 mins until golden and springy.
6. Cool completely – No cheating here—warm sponge + cream = disaster.
7. Assemble – Spread jam on one sponge, top with whipped cream and berries. Add the second sponge and dust with icing sugar.

TIPS FROM MY KITCHEN

• I use my oldest metal sandwich tins—they brown more evenly than newer non-stick ones.
• Don’t skip lining the base with paper. Trust me, sponge loves to stick.
• I pop the whipped cream in the fridge while the sponge cools—it holds its shape better.
• For clean slices, chill the cake for 20 mins before cutting.

STORAGE + SERVING

• Best eaten same day (really).
• Fridge: Store in an airtight container for up to 2 days. The sponge gets a bit dense after that.
• Freezing: You can freeze the sponge layers separately. Wrap well. Defrost, then fill.
• Serve with: A strong cuppa, or berries on the side if you want to make it fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this the night before?
A: You can assemble a few hours ahead, but wait to dust with icing sugar. Also, chill uncovered for 15–20 mins first—it firms up and stays neater.

Q: Why is my sponge rubbery?
A: Usually overmixing. Once you add the flour, be gentle. Think ballet hands, not boxing gloves.

Q: Can I use plain flour instead of self-raising?
A: Yes, but add 1 tsp baking powder per 100g flour. Still not quite as airy as self-raising though.

Q: Do I have to use fresh raspberries?
A: No—but frozen ones tend to bleed. If using, thaw and pat dry first.

Q: How do I stop the sponge cracking when I slice it?
A: Chill it slightly first, and use a long serrated knife. Gentle sawing motion—no squashing!

Try More Recipes:

• Mary Berry Eccles Cakes Recipe
• Mary Berry Iced Fairy Cakes
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake