Mary Berry Apple Sponge Cake Recipe

Name: Mary Berry Apple Sponge Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: Butter, for greasing the tin; Baking parchment, for lining; 3 medium apples (Bramley, Granny Smith, or Pink Lady); 1 tbsp lemon juice; 1/2 tsp ground cinnamon (optional); 200g unsalted butter, softened; 200g caster sugar; 4 large eggs; 1 tsp vanilla extract; 200g self-raising flour; 1 tsp baking powder; Pinch of fine salt; 2 tbsp milk; 1 tbsp demerara sugar (or caster sugar); 2 tbsp flaked almonds (optional); Icing sugar, for dusting (optional)

This apple sponge cake is a Mary Berry-style, all-in-one bake that’s beautifully light, buttery, and generously topped with soft, fragrant apples. The crumb is tender and moist, with a gentle vanilla sweetness that lets the fruit shine, plus a crisp sugar finish on top. It’s an easy, reliable cake for beginners and experienced bakers alike. Total time is about 1 hour 20 minutes, including cooling time.

Ingredients

For the apple topping

3 medium apples (Bramley for a tangy finish, or Granny Smith, Pink Lady, or Gala)
1 tbsp lemon juice
1/2 tsp ground cinnamon (optional)
1 tbsp demerara sugar (or caster sugar)
2 tbsp flaked almonds (optional)

For the sponge cake

200g unsalted butter, softened (plus extra for greasing)
200g caster sugar
4 large eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
Pinch of fine salt
2 tbsp milk
Baking parchment, for lining the tin

To finish (optional)

Icing sugar, for dusting
Double cream, custard, or vanilla ice cream (for serving)

How to Make Apple Sponge Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23cm round springform tin and line the base with baking parchment so the cake releases cleanly.
Prep the apples: Peel, core, and thinly slice the apples. Toss them with the lemon juice and cinnamon (if using). This stops browning and gives a gentle warmth.
Mix the sponge (all-in-one): Add the softened butter, caster sugar, eggs, vanilla, self-raising flour, baking powder, salt, and milk to a large mixing bowl.
Beat until smooth: Using an electric mixer (or a wooden spoon and a bit of determination), beat for 1 to 2 minutes until the batter looks pale and creamy. Scrape down the bowl once so there are no buttery pockets at the bottom.
Fill the tin: Spoon the batter into the prepared tin and level the top with the back of a spoon or a spatula.
Top and finish: Arrange the apple slices on top in slightly overlapping circles. Sprinkle over the demerara sugar and add flaked almonds if you like a bit of crunch.
Bake: Bake for 40 to 50 minutes, until the cake is golden, the centre feels springy, and a skewer inserted in the middle comes out clean. If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
Cool: Leave the cake in the tin for 10 minutes, then release the sides and transfer to a wire rack to cool completely. This helps the crumb set so it slices neatly.
Serve: Dust with icing sugar if you want a classic finish, then slice and serve. It’s lovely slightly warm with custard, or cooled with a cup of tea.

Tips

Why did my apple sponge cake sink in the middle?

The most common causes are underbaking or opening the oven door too early. Bake until a skewer comes out clean, and try not to check before the 35-minute mark.

How do I stop the apples from making the cake soggy?

Slice the apples thinly and keep them on top of the batter rather than mixing them through. If your apples are very juicy, pat the slices lightly with kitchen paper before arranging them.

What if my cake is browning too fast but still raw inside?

Cover the top loosely with foil and continue baking. This lets the centre cook through without over-darkening the apples and sugar.

How do I get a lighter, fluffier sponge?

Make sure the butter is properly softened, and stop mixing as soon as the batter is smooth. Overbeating after the flour goes in can make the sponge tighter.

Serving Suggestions

Warm slices with vanilla custard for a pudding-style dessert
Cool slices with a thick spoonful of double cream
With vanilla ice cream and a drizzle of caramel sauce
Alongside fresh berries for a lighter plate

Storage

Room temperature

Store the cake in an airtight container for up to 2 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

For longer keeping, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best sponge texture, or warm a slice gently.

Freezing

Freeze individual slices (wrapped well, then placed in a freezer bag or container) for up to 3 months. Defrost at room temperature for a couple of hours, or overnight in the fridge, then warm briefly if you like.

Nutrition

Calories: 340 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 17 g
Saturated Fat: 10 g
Sodium: 190 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Which apples are best for apple sponge cake?

Bramley apples give a lovely sharp contrast to the sweet sponge and soften beautifully as the cake bakes. For a sweeter, less tangy finish, use Pink Lady, Gala, or Braeburn.

Can I make this cake without self-raising flour?

Yes. Use 200g plain flour and increase the baking powder to 2 1/2 tsp. The texture will be very similar, just make sure the batter is well mixed and smooth.

What tin size should I use?

A 23cm round springform tin is ideal for a good cake height with plenty of apple on top. If you use a smaller tin, expect a longer bake time and keep an eye on browning.

Can I make Mary Berry-style apple sponge cake ahead of time?

Absolutely. Bake it the day before, cool completely, then store airtight. The flavours actually settle nicely overnight, and it slices even more cleanly the next day.