Mary Berry is a well-known British food writer and television presenter who has published over 80 cookbooks. Her recipes are known for their simplicity and taste, and her sponge cake is no exception. This recipe is a twist on the classic Victoria sponge cake, which is traditionally made with butter. By using oil instead of butter, the cake becomes nuttier and less sweet, with a tender crumb and crispy edges.

To make Mary Berry’s sponge cake with oil, you will need caster sugar, eggs, vanilla extract, oil, self-raising flour, and salt. The recipe is easy to follow and requires no special equipment. The cake is perfect for any occasion, from afternoon tea to a birthday celebration. Ahead, you’ll learn how to easily make it.

Quick Facts

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Difficulty: Easy
Servings: 12

Ingredients

To make Mary Berry’s sponge cake with oil, you’ll need:

225g (8 oz) caster sugar
4 large eggs
1 teaspoon vanilla extract
225ml (8 fl oz) oil (preferably a light, neutral oil like vegetable or sunflower)
225g (8 oz) self-raising flour
A pinch of salt

Time needed: 55 minutes

Steps to Make Mary Berry’s Sponge Cake With Oil

Prep Your Equipment and Ingredients
Preheat your oven to 180°C (350°F, gas mark 4). Grease and line two 20cm (8in) round cake tins with baking parchment.
Mix the Wet Ingredients
In a large mixing bowl, beat together the caster sugar, eggs, and vanilla extract until the mixture is light and fluffy. Gradually add the oil, ensuring it’s fully incorporated into the mix.
Sift and Fold in the Dry Ingredients
Sift the self-raising flour and salt together to ensure there are no lumps. Carefully fold this into the wet mixture, being careful not to overmix and deflate the batter.
Divide and Bake
Evenly divide the batter between the prepared cake tins. Smooth the tops and bake in the preheated oven for about 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Cool the Cakes
Allow the cakes to cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
Assemble and Serve
Once cooled, you can fill the sponge with your choice of jam, cream, or frosting. Place one sponge on a serving plate, spread your filling, then gently place the second sponge on top.

Why You’ll Love Mary Berry’s Sponge Cake Recipe

Here are a few reasons why you’ll love this recipe:

Consistently Moist Texture. The oil ensures the cake remains moist and tender longer than traditional butter-based sponges.
Suitable for Any Occasion. Whether it’s afternoon tea, a birthday, or just a craving for something sweet, this sponge cake fits perfectly.
Staple Ingredients. Using common pantry items, this recipe is easy to whip up without a special trip to the store.
Easy to Make. It’s pretty easy to make, so you don’t have to be an experienced baker to enjoy it.

Variations and Substitutions for Mary Berry’s Sponge Cake with Oil

Gluten-Free Option

If you want to avoid gluten, replace the self-raising flour with a gluten-free flour blend. Make sure it’s a type that can be substituted one-for-one with regular flour. Adding a teaspoon of xanthan gum can help improve the texture if the blend doesn’t already include it.

Dairy-Free and Vegan Variations

This cake recipe is already dairy-free due to the use of oil. For a vegan version, substitute the eggs with a vegan egg replacement, such as flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) or commercial egg replacer. Adjust the quantity to match the binding properties needed for two large eggs.

Flavor Variations

Citrus Twist: Add the zest of one lemon or orange to the batter for a citrus-infused sponge cake.
Chocolate Sponge: For chocolate lovers, substitute 25g of the self-raising flour with 25g of cocoa powder for a chocolate version of the sponge cake.

Sweetener Adjustments

If you prefer a less sweet cake or are looking for alternative sweeteners, you can reduce the caster sugar by up to 25g without significantly affecting the texture. For a more natural alternative, try using the same amount of fine granulated coconut sugar, but this may alter the flavor slightly.

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Pairing Suggestions

Ice Cream

Serve a warm slice of sponge cake alongside a scoop of your favorite ice cream. Vanilla ice cream is a timeless choice, but feel free to experiment with flavors like salted caramel or strawberry for a delightful mix of textures and temperatures.

Coffee or Tea

Pair this sponge cake with a cup of coffee or tea. The robust flavors of a freshly brewed coffee or the warmth of a black tea match well with the lightness of the cake, making it a perfect afternoon treat.

Dessert Wine

For a more indulgent pairing, serve the sponge cake with a dessert wine such as Moscato, Riesling, or even a Port. The sweetness of the wine alongside the cake makes for an exquisite end to any meal.

Conclusion

Mary Berry’s Sponge Cake with Oil recipe makes baking easy and enjoyable. Using oil keeps the cake moist and light, perfect for any topping or just on its own with tea. This cake works well for any event, from casual to special, and lets you play around with flavors.

If you’re looking to bake a sponge cake, starting with Mary Berry’s recipe is a smart move. It’s simple, uses ingredients you likely have, and turns out great every time.

Mary Berry’s Sponge Cake With Oil