Layered Berry Sponge Cake Recipe

How to Make a Layered Berry Sponge Cake


  1. Preheat oven to 170°C (150°C fan-forced).
  2. Grease a baking tray (30cm x 30cm) and line with baking paper.
  3. Cream the butter and sugar together in a mixing bowl, with wooden spoon, until pale and fluffy.
  4. Beat in the eggs, one at a time. Add baking powder and vanilla extract, then fold in the flour.
  5. Spread the sponge mixture onto the prepared baking tray.
  6. Bake for 20 minutes or until a skewer comes out clean. Allow to cool completely.
  7. Wash the berries and dry on kitchen tea towels.
  8. Make the filling by whisking the cream to soft peaks. Combine the mascarpone, vanilla extract and icing sugar in a bowl. Fold in the whipped cream.
  9. Hull and slice the strawberries. Reserve a couple of whole strawberries and raspberries to decorate the top of the cake.
  10. Use a sharp knife to trim the edges of the sponge and divide the sponge into 3 even layer slices.
  11. Spread the cream filling over the top of each sponge slice in an even layer.
  12. Place one of the sponge layer thirds onto a serving dish. Top with a scattering of blueberries, strawberries and raspberries.
  13. Top with a second slice of sponge and a further scattering of fruit.
  14. Place the final layer of sponge on top and decorate with the remaining fruit.
  15. Chill until ready to serve.

Tip: This cake pairs well with a cup of tea.