Ekani Ella Mary Berry’s 10-Inch Sponge Cake is the perfect recipe when you need a larger, beautifully soft, and fluffy cake for celebrations, birthdays, or gatherings. This scaled-up version of her classic Victoria sponge maintains the same delicate texture and buttery flavour—just in a larger size that serves more people effortlessly.
The secret to this sponge lies in its precise ingredient ratios and gentle mixing method. It’s light, golden, and ideal for layering with buttercream, jam, or whipped cream.
What is Mary Berry’s 10-Inch Sponge Cake?
Mary Berry’s 10-Inch Sponge Cake is a classic British-style sponge made using her signature all-in-one method. It’s a larger version of her standard 8-inch cake, using scaled-up quantities to ensure the same light and even rise. This sponge forms an excellent base for birthdays, weddings, or afternoon teas.
Other Popular Mary Berry Recipes
Why This Recipe is Worth Trying
- Perfect for big gatherings – Serves 12–14 people easily.
- Soft and moist texture – Light crumb that stays fresh for days.
- Versatile base – Ideal for layering or decorating.
- Reliable and simple – Follows Mary Berry’s trusted all-in-one method.
- Beautiful presentation – Bakes evenly with a golden finish.
Essential Ingredients to Make Mary Berry’s 10-Inch Sponge Cake
- 400g self-raising flour
- 400g unsalted butter (softened)
- 400g caster sugar
- 7 large eggs
- 2 tsp baking powder
- 4 tbsp milk
- 2 tsp vanilla extract
For filling and topping (optional):
- 200g butter (softened)
- 400g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Jam, fresh fruit, or whipped cream for layering
Handy Kitchen Tools for Best Results
- Two 10-inch round cake tins
- Electric hand or stand mixer
- Mixing bowl
- Rubber spatula
- Measuring spoons
- Wire rack for cooling
Step-by-Step Guide to Making Mary Berry’s 10-Inch Sponge Cake
Step 1: Preheat and prepare tins
Preheat your oven to 170°C (150°C fan). Grease and line two 10-inch round tins with baking parchment. Ensure the sides are well-greased to help the cakes rise evenly.
Step 2: Combine ingredients
In a large bowl, add the self-raising flour, butter, caster sugar, eggs, baking powder, milk, and vanilla extract. Beat all ingredients together using an electric mixer for 2–3 minutes until the mixture is smooth and light.
Step 3: Divide and level the batter
Divide the mixture evenly between the two tins. Smooth the tops gently with a spatula to create an even surface for baking.
Step 4: Bake the sponge
Bake for 40–45 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted in the centre should come out clean.
Step 5: Cool completely
Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool fully. This prevents breakage and helps the crumb set properly.
Step 6: Prepare the buttercream filling
In a clean bowl, beat the softened butter until creamy. Gradually add icing sugar, then mix in milk and vanilla extract until smooth and spreadable.
Step 7: Assemble the cake
Place one sponge on a serving plate, spread with jam and a layer of buttercream. Top with the second sponge and dust with icing sugar or cover with more buttercream if decorating for a special occasion.
What I Got Wrong (And How I Fixed It)
- Cake was dense – Ensured butter was soft and beat longer to incorporate more air.
- Edges overbaked – Reduced oven temperature slightly for even baking.
- Cake stuck to the tin – Always lined the base with parchment paper.
Healthier Ways to Make Mary Berry 10-Inch Sponge Cake
- Replace half the butter with Greek yogurt for a lighter texture.
- Use less sugar or switch to golden caster sugar for a mellow sweetness.
- Add wholemeal self-raising flour for extra fibre.
- Fill with fresh fruit and low-fat cream instead of buttercream.
Ingredient Substitutions for Mary Berry 10-Inch Sponge Cake
- Self-raising flour → Plain flour + 2 tsp baking powder per 100g.
- Caster sugar → Light brown sugar for a caramel note.
- Vanilla extract → Almond extract for variation.
- Butter → Baking margarine for a lighter result.
Pairing Ideas: What to Serve With Sponge Cake
- Fresh berries and cream – Classic and elegant.
- Cup of tea or coffee – Traditional British pairing.
- Lemon curd or raspberry jam – Adds tang and freshness.
- Chocolate ganache drizzle – For indulgence.
- Custard or ice cream – A warm-cold contrast.
Expert Tips for Sponge Cake Success
- Weigh ingredients accurately – Precision ensures consistency.
- Avoid overbaking – Check the cake a few minutes early.
- Don’t overmix – Mix just until smooth to keep it airy.
- Use room-temperature ingredients – Helps create an even texture.
- Rotate tins halfway through – Promotes even browning.
Creative Ways to Customize the Sponge
- Add lemon zest for a citrus twist.
- Mix in chocolate chips for a fun texture.
- Fill with flavoured buttercream or fruit compote.
- Decorate with fondant or drip icing for special occasions.
- Turn it into a layered birthday cake with sprinkles.
Storing Sponge Cake the Right Way
- Keep at room temperature in an airtight container for up to 3 days.
- If filled with cream, refrigerate and consume within 2 days.
- Freeze unfilled sponges for up to 2 months. Wrap tightly in cling film.
How to Reheat Sponge Cake (If Needed)
- Microwave: Heat a slice for 10 seconds to refresh.
- Oven: Warm at 150°C for 5 minutes to restore softness.
Nutritional Breakdown (per serving)
- Calories: ~420 kcal
- Protein: 6 g
- Carbohydrates: 46 g
- Fat: 23 g
- Fibre: 1 g
- Sugar: 29 g
Mary Berry 10-Inch Sponge Cake
Mary Berry’s 10-Inch Sponge Cake is a classic British-style sponge made using her signature all-in-one method. It’s a larger version of her standard 8-inch cake, using scaled-up quantities to ensure the same light and even rise. This sponge forms an excellent base for birthdays, weddings, or afternoon teas.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Ingredients
-
400g self-raising flour
-
400g unsalted butter (softened)
-
400g caster sugar
-
7 large eggs
-
2 tsp baking powder
-
4 tbsp milk
-
2 tsp vanilla extract
For filling and topping (optional):
-
200g butter (softened)
-
400g icing sugar
-
2 tbsp milk
-
1 tsp vanilla extract
-
Jam, fresh fruit, or whipped cream for layering
Instructions
Preheat your oven to 170°C (150°C fan). Grease and line two 10-inch round tins with baking parchment. Ensure the sides are well-greased to help the cakes rise evenly.
In a large bowl, add the self-raising flour, butter, caster sugar, eggs, baking powder, milk, and vanilla extract. Beat all ingredients together using an electric mixer for 2–3 minutes until the mixture is smooth and light.
Divide the mixture evenly between the two tins. Smooth the tops gently with a spatula to create an even surface for baking.
Bake for 40–45 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted in the centre should come out clean.
Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool fully. This prevents breakage and helps the crumb set properly.
In a clean bowl, beat the softened butter until creamy. Gradually add icing sugar, then mix in milk and vanilla extract until smooth and spreadable.
Place one sponge on a serving plate, spread with jam and a layer of buttercream. Top with the second sponge and dust with icing sugar or cover with more buttercream if decorating for a special occasion.
FAQs
How do you scale Mary Berry’s sponge cake recipe for a 10-inch tin?
To scale Mary Berry’s sponge cake for a 10-inch tin, increase the ingredients proportionally from the standard 8-inch version. Use about 400g each of butter, sugar, and self-raising flour, along with 7 large eggs. Adjust baking time to 40–45 minutes, ensuring the cake is golden and a skewer comes out clean.
How do you stop a 10-inch sponge cake from sinking in the middle?
To prevent sinking, avoid opening the oven door too early and make sure the batter is not overmixed. Check that your oven is fully preheated and bake at a consistent temperature of 170°C (150°C fan). Using room-temperature ingredients also helps the cake rise evenly.
How do I keep a large sponge cake moist?
Brush the cooled sponge with a light syrup made from equal parts sugar and hot water. Store the cake in an airtight container at room temperature and avoid refrigeration unless filled with cream. Adding a little milk to the batter also enhances moisture.
Can I bake this sponge in one deep tin instead of two layers?
Yes, you can bake the full mixture in one deep 10-inch tin, but it will take longer—about 60–65 minutes. Cover the top with foil after 40 minutes to prevent over-browning and ensure the centre bakes fully.
Wrapping It Up
Mary Berry’s 10-Inch Sponge Cake is the ultimate showstopper for large gatherings. Soft, buttery, and golden, it’s everything you love about a classic British sponge—just on a bigger scale. Whether layered with cream and jam or covered in frosting, this cake never fails to impress and is guaranteed to become a celebration favourite.
