Mary Berry Sultana Fairy Cakes

Light, tender and dotted with juicy sultanas, these miniature sponges are a beloved British treat. They offer a delicate crumb and subtle sweetness that suits afternoon tea or a quick family bake.

The recipe uses classic baking techniques and is designed to be ready in just minutes. You will need a mixing bowl, electric hand mixer, a 12-hole tray, paper cases and a cooling rack to achieve the best result.

Perfect for children’s parties, lunchboxes or a simple teatime indulgence, the process is straightforward and reliable. With common pantry ingredients and a little care, these small cakes rise evenly and stay fresh when kept in a tin at room temperature for up to three days.

Key Takeaways

• These tiny sponges give a light, tender texture with sweet sultanas in every bite.
• The method suits both new and experienced bakers and uses familiar pantry ingredients.
• Prepare a 12-hole tray, fairy cake cases and a cooling rack for best results.
• Ready in under 25 minutes, they are ideal for parties, school events and quick treats.
• Store in a tin at room temperature to keep them fresh for up to three days.

Why You Will Love Mary Berry Sultana Fairy Cakes

Ready in under 25 minutes, these little treats are ideal when you need something fast and tasty. The short baking time suits busy households and gives reliable results every time.

The method is beginner-friendly. The simple mixture of butter, sugar and eggs is straightforward to measure and fold. Even kids can help spoon cases into a tin before the tray goes in the oven.

Family-friendly flavour means the sponge is not overly sweet and has a gentle fruit note that appeals to both children and adults. These small cakes freeze well, so you can batch bake for parties or unexpected guests.

You can finish them with a basic icing made from water and sugar to give a neat top. The recipe uses common, budget-friendly ingredients that are likely already in your pantry.

• Quick: under 25 minutes from start to finish.
• Easy: perfect for beginners and kids to help.
• Versatile: freeze for later or ice for a polished look.

Essential Ingredients for Your Baking Success

Pick reliable ingredients to make sure each fairy cake is light and even. Use 100g of softened butter and 100g of caster sugar as the foundation. Add 2 large eggs and 100g of self-raising flour to give structure.

To help your sponges rise, stir in 1 level teaspoon of baking powder. If you only have plain flour, use it with an extra baking powder add to match self-raising results.

Fold 75g of plump sultanas into the mixture so fruit is spread evenly. If the batter seems too thick, add 1–2 tablespoons of milk to reach the right amount for piping into cases.

Choosing the Right Flour

Use high-quality self-raising flour when possible. It reduces steps and gives a consistent crumb for small cakes and cupcakes.

Selecting Quality Sultanas

Choose soft, plump fruit for the best flavour and to prevent sinking. The top quality of your butter and eggs will also affect the final texture.

• Ensure cases fit a 12-hole tin to avoid overflowing.
• Kids can help measure ingredients for a fun kitchen task.
• Follow the 100g/100g/100g rule for reliable results every time.

Preparing Your Kitchen and Equipment

Arrange your tools and ingredients first to keep the process smooth and speedy. Clear a work surface and bring together your tin, cases, scales and mixing bowl.

Preheat the oven to 200°C (180°C fan) or gas mark 6 so the cakes bake evenly. Line a 12-hole bun tin with paper cases; this helps each cake keep a neat, even shape as it rises in the oven.

Use an electric whisk or a wooden spoon to beat the butter, sugar and eggs for 2–3 minutes until the mixture is smooth. If you follow this step, the texture of your sponge and the rise from the baking powder will be more consistent.

• Fill each case with a tablespoon for even sizes and heights.
• Check the cakes at 15 minutes so they are ready in under 25 minutes and do not overbake.
• Kids can help by lining the tin with cases and spooning batter under supervision.
• If you lack a bun tin, a standard baking tray will work, but shapes may be less rounded.

Tip: Keep ingredients at room temperature before you start. As Mary Berry advises, this makes mixing quicker and gives a better finish on top when you add icing.

The Traditional Creaming Method

Start by creaming the butter and sugar until the mix turns pale and airy, creating the sponge’s lift. Use an electric whisk for 2–3 minutes so the caster sugar dissolves and the texture lightens. This pale mixture traps air that helps fairy cakes rise in the oven.

Creaming Butter and Sugar

Cream softened butter with caster sugar until the colour is lighter and the texture is fluffy. Gentle, steady whisking is better than overworking the mix.

Incorporating Eggs

Add the 2 large eggs one at a time, beating after each addition. If the mixture looks to curdle, pause and stir in a spoonful of flour to bind it back together.

Folding in Dry Ingredients

Sift the flour with baking powder, then fold the dry mix in gently. Use a spatula and turn the batter to keep air bubbles intact—this keeps the cakes light and tender.

• Bake time: 15–20 minutes until golden and springy to the touch.
• Tip: Add 1–2 tbsp milk if the mixture needs loosening for even filling of the tin and cases.
• Cooling: Use a rack after removing from the tin to avoid soggy bases.

Expert Tips for Perfect Fairy Cakes

A few small adjustments will stop fruit from sinking and help every mini sponge look and bake consistently.

Toss your sultanas in a little flour before folding them into the batter. This keeps the fruit suspended so each cake has an even distribution of fruit.

Cream the butter and sugar for longer than you might expect. A pale, airy mixture helps the cakes rise and gives a light crumb when combined with self-raising flour and a touch of baking powder.

Use a small scoop for neat, even portions so all 12 cakes bake at the same rate. Check them a few minutes early; tiny sponges overbake fast and become dry.

• Keep ingredients at room temperature for a smooth mixture.
• Avoid overmixing once the flour is added to prevent a tough sponge.
• If you smell burning, cover the tin loosely with foil to protect the tops.
• Let cakes cool fully before adding cream or icing; kids love to decorate once they are cold.

Creative Variations and Flavour Twists

Experimenting with citrus, yoghurt or a crunchy finish gives these little cakes fresh appeal.

Add orange zest to the batter for a natural citrus note that lifts the fruit. Swap half the butter for Greek yoghurt to make a lighter, more moist crumb in each cake.

For texture, sprinkle demerara sugar on the top before baking so each sponge gets a golden, crunchy finish that kids adore. Try dried apricots or peaches instead of dried fruit for a seasonal twist.

• Drizzle a lemon icing over the top for a refined, adult-friendly finish.
• Add chocolate chips for a fun birthday cupcake option.
• Use a few drops of food colouring in the icing to make vibrant party treats.

“Small swaps let you tailor the recipe to the occasion without losing the simple charm of the original.”

Note: any change to the mixture may alter baking time or the need for baking powder, so watch your oven in the final minutes and test with a skewer.

Storing and Freezing Your Baked Treats

A little planning after baking means your treats taste fresh for days. Proper storage keeps texture, flavour and appearance intact. Follow a few simple steps and you can enjoy cupcakes and small sponges whenever you need them.

Keeping Cakes Fresh

Keep fairy cakes in an airtight tin at room temperature for up to 3 days to preserve softness. Always cool the cake fully before placing it in cases or a tin to avoid condensation.

Defrosting Guidelines

Freeze individual items wrapped in cling film or foil for up to 2 months. Defrost at room temperature until completely thawed through to the centre for the best result.

Avoid microwaving — it can make the sponge rubbery. If you prefer them warm, heat in a preheated oven at 140°C for 3–4 minutes after defrosting.

• Store without icing, then add fresh icing made with water and sugar for a neater finish.
• These steps save baking time and keep treats ready for kids, parties or last-minute guests.

Serving Suggestions for Afternoon Tea

Pairing these small sponges with the right drink makes all the difference at tea time. Serve the fairy cakes with a warm cup of tea for a classic British combo. Offer cold milk for kids so the portion suits lunchboxes or after-school snacks.

Add fresh berries on the side for colour and a light contrast to the sweet sponge. A small spoonful of jam lifts the fruit notes and gives a homely touch to each cake.

Finish with a neat icing made from icing sugar and water for a quick, pretty top. Keep the icing thin so each sponge keeps its tender crumb.

• Arrange on a tiered stand to create an elegant display for parties.
• Let guests add toppings—jam, berries or a thin drizzle of icing—for a fun serving option.
• These small cakes work well as cupcakes at casual gatherings and are easy for children to hold.

Conclusion

These small sponges prove that simple ingredients can produce a truly comforting bake. Mary Berry‘s sultana tray is a go-to recipe when you want reliable, tasty results.

The soft crumb, light sweetness and bursts of fruit make these fairy cakes ideal for teatime and parties. Use 100g of butter, 100g of sugar and 100g of flour plus eggs and a tsp baking powder for a consistent rise.

In under 25 minutes you can enjoy warm cake or decorate with thin icing. Try different icings and toppings and involve kids in the baking — practice will help you find your favourite cupcakes and finishes.

Enjoy baking these little cakes, and keep experimenting until you perfect the mixture, texture and icing that suits your home.