Mary berry Sponge Cake with Strawberries and Cream

I. Introduction

Mary Berry is a celebrated figure in British cooking, known for her extensive contributions, including over 70 cookbooks like Mary Berry Cooks and Mary Berry’s Baking Bible. Her career began as a magazine cookery editor and grew significantly through her role on the BBC’s The Great British Bake Off , making her a trusted source for home cooks across generations.

Mary Berry’s sponge cake, particularly when served with fresh strawberries and rich cream, represents comfort and nostalgia, highlighting her significant impact on British culinary traditions. The recipe not only reflects her baking skills but also provides historical context, nutritional details, and adaptations for vegan diets.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry is known for her focus on using quality ingredients, which she believes are essential for great cooking. The classic sponge cake, which dates back to the 18th century, has evolved from simple recipes into the luxurious versions we have today. Historical references, such as The Oxford Companion to Food, highlight the baking techniques that have shaped sponge cakes, particularly the method of incorporating air into the batter for a light texture.

Mary’s recipe for sponge cake stays true to these traditional methods while incorporating her signature touches, such as the careful balancing of flavors and textures. By adhering to classic techniques and enhancing them with her expertise, she has created a sponge cake that is both timeless and uniquely hers.

III. Notices on Ingredients & Equipment

Ingredients:

• For the Sponge Cake:
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp whole milk
• For the Filling:
  • 300ml double cream
  • 2 tbsp icing sugar
  • 400g fresh strawberries, hulled and sliced
• For Garnish:
  • Extra strawberries for decoration
  • Fresh mint leaves (optional)

Equipment:

• 2 x 20cm round cake tins
• Baking parchment
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cooling rack

IV. Recipe Instruction

Preheat the Oven: Preheat your oven to 180°C (350°F).

Prepare the Cake Tins: Grease the cake tins with butter and line the bases with baking parchment.

Mix Butter and Sugar: After this, In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Combine Dry Ingredients: Sift in the self-raising flour and baking powder, then fold gently until just combined.

Add Milk: Finally, stir in the milk to create a smooth batter.

Pour into Tins: Divide the mixture evenly between the prepared tins and smooth the tops.

Bake: After this, Bake in the preheated oven for approximately 20-25 minutes, or until a skewer inserted into the center comes out clean.

Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes before transferring them to a cooling rack. [Prompt: Cakes cooling on a rack, golden and fluffy]

Prepare the Filling: Whip the double cream with icing sugar until soft peaks form.

Assemble the Cake: Place one sponge layer on a serving plate, spread half of the whipped cream over it, and top with a layer of sliced strawberries.

Add Second Layer: Place the second sponge on top and repeat the process with the remaining cream and strawberries.

Decorate: Garnish with extra strawberries and mint leaves if desired.

Serve: Slice and serve your delicious Mary Berry sponge cake with strawberries and cream!

V. Flavor Profile & Nutritional Information

The flavor profile of Mary Berry’s sponge cake is a delightful balance of buttery richness complemented by the sweetness of fresh strawberries and the creaminess of whipped cream. Each bite offers a light, airy texture with a hint of vanilla from the cream.

Nutritional Information (per serving):

• Calories: 350
• Fat: 22g
• Protein: 4g
• Carbohydrates: 30g
• Sugars: 15g

(Nutritional values may vary based on specific ingredients used.)

VI. Tips for a Perfect Sponge Cake

• Common Issues: If your cake sinks, it may be due to underbaking or too much liquid. Always check your oven temperature and avoid overmixing the batter.
• Enhancing Flavor: Add vanilla extract or lemon zest for extra flavor depth.
• Variations: Experiment with different fruits like raspberries or blueberries for a twist on the classic.

VII. Alternative (Vegan and Non-Veg)

Vegan Version:

• Ingredients:
  • 225g dairy-free butter
  • 225g caster sugar
  • 4 flax eggs (4 tbsp flaxseed meal mixed with 12 tbsp water)
  • 225g self-raising flour
  • 2 tbsp almond milk
  • Use coconut cream for whipping instead of double cream.

Instructions:

Follow the same steps as above, substituting the ingredients as noted.

VIII. Recipe Variations & Serving Suggestions

• Serve with a light sprinkle of powdered sugar for a refined finishing touch.
• Pair with rich vanilla ice cream for a truly delightful dessert experience, accentuating the flavors and creating a perfect balance of sweetness and creaminess.

IX. Storage & Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to approximately three days. For best results, consume within 48 hours and then Reheat gently in the microwave if desired.

X. Frequently Asked Questions (FAQ)

• Can I freeze the sponge cake? Yes, you can easily freeze the sponge layers without the cream for up to approximately three months. Thaw before serving.
• How can I make the cake gluten-free? Substitute self-raising flour with a gluten-free blend.

XI. Conclusion & Call to Action

Mary Berry’s sponge cake with strawberries and cream is not just a delightful dessert; it’s a celebration of baking tradition and quality ingredients. We encourage you to try this recipe, share your results, and explore the joy of baking.

For more delicious recipes, check out other entries on our website!

XII. Additional Resources

• Visit Mary Berry’s Official Website for more recipes and insights.
• Explore Culinary Hill for additional culinary resources and historical context on British dishes.