I love creating simple, classic, stunning looking dishes for people to enjoy. This is a simple cake that looks stunning and is great for an afternoon treat any day of the week!
Start with a basic sponge mix of
170g self raising flour
170g caster Sugar
170g Good quality butter
1tsp Baking Powder
1tsb Vanilla Paste or Essence
Preheat the oven to gas mark 4 or electric 180. I used one of my silicone cake tins, (It never seems right calling a silicone cake tin a tin, but I cant think of a better way to describe it!) You may remember in the past, I had troubles with cakes sticking in the silicone, so I recently invested in some Cake Release from Lakeland. It is one of my best investments!
Place all of the above ingredients into a bowl and mix together until all the ingredients are combined and look thick and a pale cream colour. Cook for 25-30 minutes, until the cake is lightly browned on top, and when touched with your little finger bounces back.
Leave to cool in the cake tin for at least 30 minutes, then tip onto a wire cooling rack until completely cool. While this is happening prepare your filling of
1 packet of mixed berries (I get mine frozen from Tesco, then defrost them overnight before I use them)
250ml of Double Cream
75g icing sugar and more to dust
Whisk together the icing sugar and cream until stiff. Split the cake into two then spread the cream onto one half, but not too near the edges. Gently spoon your mixed berries on top of the cream, leaving about a desert spoon full for decoration.
Place your other cake half on top, then arrange the left over berries in the middle in a pile. Dust with icing sugar and serve!
Looks and sounds lovely David. What do you think about whisking a tablespoon of the fruit with the cream/icing sugar?
That sounds like a great idea. I’m experimenting with putting the berries into the cake mixture, but adding them to the cream would turn it a lovely pink colour.
You could get really creative and make a 4 layer cake filled with berry cream!!!
Comments are closed.