You are currently viewing Mary Berry’s Birthday Cake Sponge
Mary Berry’s Birthday Cake Sponge

Mary Berry’s Birthday Cake Sponge

What is Mary Berry Birthday Cake Sponge?

Mary Berry’s Birthday Cake Sponge is a light, airy, and moist cake made from a simple combination of flour, sugar, eggs, and butter. It is designed to be easy to decorate, with a soft crumb that pairs perfectly with buttercream, fondant, or fresh cream. This versatile sponge is perfect for layering with jam, buttercream, or fresh fruit and is typically decorated for special occasions like birthdays. It’s a go-to recipe for a celebratory cake with a soft, melt-in-the-mouth texture.


What Goes Best with Mary Berry Birthday Cake Sponge?

The birthday cake sponge is a blank canvas that pairs beautifully with various fillings and decorations:

  • Buttercream frosting: Vanilla or chocolate buttercream is a classic choice for filling and decorating.
  • Fruit preserves or jam: Strawberry or raspberry jam pairs perfectly with whipped cream or buttercream for a traditional Victoria sponge-style filling.
  • Fresh fruit: Fresh strawberries, raspberries, or blueberries can be layered between the sponges.
  • Ganache: A smooth chocolate ganache gives the cake a rich, decadent finish.
  • Whipped cream: Lightly sweetened whipped cream can be used as a filling or decoration for a lighter option.
  • Sprinkles or edible flowers: Bright sprinkles or delicate edible flowers can make the cake look more festive.

Ingredients

For the sponge cake:

  • 225g self-raising flour
  • 225g caster sugar
  • 225g softened butter
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract (optional for extra flavor)
  • 2 tbsp milk (if needed for consistency)

For the buttercream filling and decoration:

  • 175g unsalted butter, softened
  • 350g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk (if needed for smooth consistency)

For additional decoration (optional):

  • Fruit preserves (e.g., strawberry or raspberry jam)
  • Fresh berries or edible decorations (sprinkles, chocolate shavings, etc.)

How to Prepare Mary Berry Birthday Cake Sponge

Mary Berry’s Birthday Cake Sponge
  1. Preheat the oven: Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins, lining the bases with baking paper.
  2. Mix the cake batter: Beat together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, followed by the vanilla extract (if using). Sift in the flour and baking powder, then fold gently into the wet ingredients. Add milk if the batter seems too thick.
  3. Bake the sponge: Divide the batter evenly between the two cake tins and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  4. Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Mary Berry Birthday Cake Sponge – Detailed Recipe

Ingredients

Refer to the list above.


Instructions

  1. Prepare the batter: Cream together butter and sugar until pale and fluffy. Gradually beat in the eggs and vanilla extract.
  2. Fold in dry ingredients: Gently fold in the self-raising flour and baking powder, ensuring everything is well combined.
  3. Bake: Pour the batter into the prepared tins and bake until the sponges are risen and golden.
  4. Cool and decorate: Once the cakes are completely cool, layer them with buttercream or jam, then decorate with your choice of frosting or icing.

Notes

  • Egg temperature: Ensure the eggs are at room temperature before adding to the mixture, as this helps create a fluffier sponge.
  • Over-mixing: Avoid over-mixing the batter once you add the flour, as this can lead to a dense cake.
  • Consistency of the batter: If the batter feels too thick, add a tablespoon or two of milk to loosen it slightly.
  • Cake layers: For taller cakes, double the recipe to create more layers, or make thinner layers for a more delicate presentation.

How to Serve Mary Berry Birthday Cake Sponge

  • Classic style: Dust the top of the cake with icing sugar or spread with buttercream for a simple, elegant finish.
  • Layering: Layer the cakes with a thick spread of buttercream or jam, then top with more buttercream or fondant icing.
  • Decorations: You can add decorative elements like birthday candles, sprinkles, edible glitter, or fresh fruit to enhance the celebratory feel.
  • Flavored buttercream: Add flavorings like lemon zest, cocoa powder, or food coloring to the buttercream to match the theme of the celebration.

How to Reheat Mary Berry Birthday Cake Sponge

While the cake is best served fresh, you can gently reheat slices if desired:

  • In the microwave: Heat individual slices for 10-15 seconds in the microwave to warm them slightly.
  • In the oven: Reheat slices in the oven at 150°C (300°F) for 5 minutes. Be careful not to dry out the cake.

How to Store Leftovers of Mary Berry Birthday Cake Sponge

  • At room temperature: The cake can be stored in an airtight container at room temperature for up to 3 days.
  • In the refrigerator: If the cake is decorated with fresh cream or fruit, store it in the refrigerator for up to 4 days.
  • In the freezer: The sponge layers can be frozen for up to 3 months. Wrap them tightly in cling film and foil before freezing. Thaw at room temperature before decorating and serving.

Frequently Asked Questions Regarding Mary Berry Birthday Cake Sponge

  1. Can I make the birthday cake sponge in advance?
    Yes, you can bake the sponge a day or two ahead. Wrap it tightly in cling film to keep it fresh before decorating.
  2. What can I use if I don’t have self-raising flour?
    You can make your own by adding 2 tsp of baking powder to every 225g of plain (all-purpose) flour.
  3. Can I use fondant icing instead of buttercream?
    Yes, fondant can be used to cover and decorate the cake, but it’s recommended to still use buttercream underneath for a smooth finish.
  4. Can I make this sponge gluten-free?
    Yes, you can substitute the self-raising flour with a gluten-free flour blend. Add 1 tsp of xanthan gum to help with texture.
  5. How can I make the sponge more flavorful?
    You can add lemon zest, orange zest, or even a touch of almond extract to the batter for added flavor.
  6. What’s the best way to ensure an even rise on the cake?
    Make sure the oven is fully preheated and avoid opening the oven door too early during baking to prevent the cake from sinking.
  7. Can I add food coloring to the sponge?
    Yes, gel food coloring can be added to the batter for a fun, colorful sponge.
  8. Can I use a different size tin?
    Yes, but adjust the baking time accordingly. A smaller, deeper tin may take longer, while a larger, shallower tin will bake faster.
  9. How can I prevent the cake from sticking to the tin?
    Grease the tin well and line the base with baking paper to prevent the sponge from sticking.
  10. Can I use this sponge recipe for cupcakes?
    Yes, this batter works well for cupcakes. Simply divide it into cupcake cases and bake for 15-20 minutes.

Nutritional Information

Per slice (based on 12 slices):

  • Calories: 350
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 50g
  • Sugar: 35g
  • Protein: 4g
  • Fiber: 1g
  • Sodium: 150mg

Michael Tran

Michael Tran is a passionate food writer and culinary enthusiast, known for his expertise in creating delicious, approachable recipes. With a knack for blending flavors and crafting meals that inspire, Michael shares his love for cooking through engaging articles, offering tips, techniques, and mouthwatering recipes to home cooks of all levels.

Leave a Reply