The Fluffiest 9 Inch Sponge Cake Recipe Ever Made

Baking a perfect nine-inch sponge cake requires skill and a delicate touch.

Soft, airy layers come from precise mixing techniques and carefully selected ingredients.

Whisking eggs and sugar creates a light, fluffy base that melts in your mouth.

Each ingredient plays a crucial role in achieving that classic, tender texture.

Gentle folding prevents deflating the delicate mixture, ensuring a beautiful rise during baking.

Professional bakers know the secret lies in understanding ingredient interactions and temperature control.

I promise this recipe will make you feel like a pastry expert in your own kitchen.

Let’s create a cake that will impress everyone at the table.

FAQs About Mary Berry 9 Inch Sponge Cake

• Can I use a different size cake tin?

You can use 8-inch or 10-inch tins, but adjust baking time and ingredient quantities accordingly. The texture and height might slightly change.

• Is it okay to replace butter with margarine?

Yes, but butter provides better flavor and texture. Margarine can work, but the cake might be less rich and slightly less tender.

• How do I know if my cake is fully baked?

Insert a skewer or toothpick into the center. If it comes out clean with no wet batter, the cake is done. The top should also be golden and spring back when lightly touched.

• Can I make this cake gluten-free?

Replace regular flour with a gluten-free flour blend designed for baking. Add a teaspoon of xanthan gum to help with structure and prevent crumbling.

Why Mary Berry 9 Inch Sponge Cake Recipe Works

• Craft Quickly: Perfect for bakers wanting a simple, classic cake without complicated steps, this recipe requires minimal ingredients and basic kitchen skills.
• Versatile Celebration Treat: Ideal for birthdays, afternoon tea, family gatherings, or casual dessert moments, this sponge cake adapts to multiple occasions with easy decoration options.
• Beginner Baker Friendly: Newbie cooks can confidently master this recipe with straightforward techniques like creaming butter and sugar, adding eggs gradually, and gentle flour folding, ensuring success even for those with limited baking experience.
• Crowd-Pleasing Dessert: Delivers a soft, light texture that appeals to all ages, making it a universal crowd-pleaser that can be customized with different jam flavors or cream variations.

Key Ingredients for Mary Berry 9 Inch Sponge Cake

• Butter: A rich, creamy ingredient that adds moisture and flavor to the sponge cake.
• Sugar: Provides sweetness and helps create a light, tender texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.
• Flour: Creates the cake's soft and delicate crumb.
• Vanilla: Enhances the overall flavor with its warm, sweet aroma.

• Jam: Adds a sweet and fruity layer between the cake layers.
• Cream: Provides a light, smooth, and luxurious filling for the cake.

• Icing Sugar: Gives a delicate, sweet dusting to complete the cake's presentation.

Step-by-Step Guide for Mary Berry 9 Inch Sponge Cake

Step 1: Warm Up the Oven

Turn the oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-assisted oven. Prepare two 9-inch cake pans by greasing the sides and lining the bottom with parchment paper.

Step 2: Whip Butter and Sugar

Use an electric mixer to blend butter and sugar until the mixture becomes pale, creamy, and looks fluffy. This process helps create a light and airy cake texture.

Step 3: Incorporate Eggs Carefully

Add eggs one at a time into the butter-sugar mixture. Between each egg addition, sprinkle a small amount of flour to help prevent the batter from separating. Mix thoroughly after each addition.

Step 4: Add Flavor Enhancer

Pour in vanilla extract and gently fold the remaining flour into the batter. Use a spatula and mix with soft, sweeping motions to keep the air bubbles intact.

Step 5: Distribute Batter

Evenly divide the cake batter between the two prepared cake pans. Use a spatula to spread the batter smoothly and tap the pans gently to release any trapped air bubbles.

Step 6: Bake to Golden Perfection

Place the cake pans in the preheated oven and bake for 30-35 minutes. The cakes are done when they turn golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Rest

Remove cakes from the oven and let them cool in the pans for 10 minutes. Carefully transfer to wire cooling racks and allow them to cool completely.

Step 8: Prepare Filling

Whip cream until soft, billowy peaks form. Spread a layer of jam on one cake layer and top with the whipped cream on the other layer.

Step 9: Assemble and Serve

Carefully sandwich the two cake layers together. Dust the top with a light sprinkle of powdered sugar. Slice and serve to delight your guests.

Pro Tips for Mary Berry 9 Inch Sponge Cake Recipe

• Fold with Finesse: Use a gentle folding technique when adding flour to maintain the cake's light, airy texture and prevent deflating the batter.
• Temperature Tricks: Allow eggs and butter to reach room temperature before mixing to ensure smoother incorporation and more consistent cake texture.
• Moisture Magic: Check cake doneness by inserting a skewer – if it comes out clean, your sponge is perfectly baked and won't be dry.
• Whipping Wisdom: When whipping cream, chill your bowl and beaters beforehand to help cream reach soft peaks faster and more effectively.

Flavor Twists on Mary Berry 9 Inch Sponge Cake

• Gluten-Free Classic: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Sponge Delight: Substitute butter with coconut oil, eggs with aquafaba or flax eggs. Use plant-based whipped cream alternative like coconut cream.
• Chocolate Lover's Version: Add cocoa powder to cake batter, replace vanilla with coffee extract. Fill with chocolate ganache instead of traditional jam and cream.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Select sugar-free jam and whip light cream with minimal added sweetener for health-conscious bakers.

Pairing Ideas for Mary Berry 9 Inch Sponge Cake

• Pair with Luxurious Berry Compote: Fresh raspberry or strawberry compote adds vibrant tartness that complements the cake's sweet, delicate sponge texture.
• Harmonize with Afternoon Tea: Serve alongside Earl Grey or English Breakfast tea, which balances the cake's richness with subtle bergamot and malty undertones.
• Match with Sparkling Dessert Wine: Moscato d'Asti provides light, effervescent sweetness that enhances the cake's airy vanilla notes without overwhelming its delicate flavor.
• Elevate with Champagne Pairing: Brut champagne cuts through the cake's sweetness, offering crisp acidity and elegant bubbles that refresh the palate between bites.

How to Store Mary Berry 9 Inch Sponge Cake

• Store the cake in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap or place in a sealed cake box to prevent drying out.
• Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Keep the cake at room temperature for 1-2 days in a cool, dry place. Use a cake dome or cover loosely with a clean kitchen towel to maintain freshness.
• Warm individual slices in the microwave for 10-15 seconds. For a crisp texture, briefly warm in a preheated oven at 150C for 5 minutes before serving.

9 Inch Sponge Cake Recipe

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4.5 from 26 reviews

• Total Time: 45-50 minutes
• Yield: 8 1x

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Description

Silky-smooth 9 inch sponge cake transports home bakers to classic European pastry kitchens with its elegant simplicity. Delicate layers promise a light, airy dessert that melts perfectly on your palate, inviting you to savor each delightful bite.

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Ingredients

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Cake Base Ingredients:

• 350 grams (12.35 ounces) self raising flour
• 6 eggs
• 350 grams (12.35 ounces) butter
• 350 grams (12.35 ounces) caster sugar

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1 tablespoon icing sugar

Filling and Topping Ingredients:

• 150 grams (5.3 ounces) strawberry jam
• 300 milliliters (10.14 fluid ounces) double cream

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Instructions

1. Prepare the oven at 180°C (160°C fan) / Gas Mark 4 and prepare two 9-inch cake tins by greasing and lining with parchment paper.
2. Using an electric mixer, blend butter and sugar until the mixture becomes pale and airy, creating a smooth consistency.
3. Incorporate eggs gradually, adding a small quantity of flour between each egg to prevent curdling, and mix thoroughly until well combined.
4. Infuse the batter with vanilla extract, ensuring even distribution of flavor.
5. Gently fold remaining flour into the mixture, maintaining a light texture and avoiding overmixing.
6. Evenly distribute the batter between the prepared cake tins, smoothing the surface with a spatula.
7. Place tins in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow cakes to cool within the tins for 10 minutes, then carefully transfer to wire racks to cool completely.
9. Whip cream until soft, stable peaks form.
10. Spread a layer of jam on one cake base, then top with whipped cream on the second cake.
11. Carefully sandwich the two cake layers together, aligning them neatly.
12. Finish by delicately dusting the top with icing sugar just before serving.

Notes

• Use room temperature ingredients to ensure smooth, even mixing and perfect cake texture.
• Carefully fold flour to maintain air bubbles, creating a light and fluffy sponge cake.
• Line cake tins with parchment paper for easy removal and preventing stuck edges.
• Test cake doneness by inserting a skewer – it should come out clean with no wet batter.
• For gluten-free version, replace wheat flour with a high-quality gluten-free flour blend.
• Enhance flavor by adding lemon zest or almond extract alongside vanilla for subtle complexity.
• Reduce sugar by 25% if you prefer a less sweet dessert or are watching sugar intake.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 577
• Sugar: 44 g
• Sodium: 70 mg
• Fat: 39 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 115 mg