Mary Berry Cut And Come Again Cake
Cut and Come Again Cake is a traditional British sponge cake known for its ability to keep well. The name comes from its texture and moisture, which allow you to cut a slice and come back for more later without the cake drying out. Mary Berry’s approach keeps the sponge light, evenly baked, and subtly flavoured so it suits many occasions.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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Unsalted butter – 200 g, softened
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Caster sugar – 200 g
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Eggs – 4 large, at room temperature
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Self-raising flour – 200 g
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Milk – 3 tablespoons
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Vanilla extract – 1 teaspoon
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Baking powder – 1 teaspoon
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Pinch of salt
Instructions
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Preheat the oven – Set the oven to 180°C (160°C fan) and line the cake tin with baking parchment.
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Cream butter and sugar – Beat the butter and caster sugar together until pale and fluffy, which helps create a light sponge.
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Add the eggs slowly – Beat in the eggs one at a time, mixing well after each addition. Add a spoonful of flour if the mixture begins to curdle.
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Combine dry ingredients – Gently fold in the self-raising flour, baking powder, and salt.
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Adjust the batter – Stir in the milk and vanilla extract until the mixture is smooth and spoonable.
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Fill the tin – Spoon the batter into the prepared tin and level the surface gently.
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Bake until done – Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean.
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Cool properly – Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Find it online: https://maryberrycooks.co.uk/mary-berry-cut-and-come-again-cake/