Friday, 8 July 2016

Recipe - Triple layer vanilla sponge with fresh strawberries & blueberries



Nothing says Summer to me more than juicy & perfectly ripe seasonal fruits like strawberries and blueberries!

They are so so very tasty on their own but a perfect treat to compliment these beautiful fresh flavours has to be a traditional Victoria sponge cake.

Simple enough not to over power the show stopping fruits yet beautifully light & moist in it's own right.


This cake looks amazingly epic with it's grand three layer stature which wouldn't look out of place at a posh tea party.


The recipe is nothing more than a fool-proof sponge cake mixture and the decoration is nothing more than a bit of buttercream and some fruit, but it looks so much more than that!


And if it is a special occasion, the simple addition of some flowers like gypsophila can really take it to the next level. 


I made mine with buttercream just so it would keep better in this heat and the children don't like fresh cream, but if you prefer whipped cream you can always substitute it.




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Triple layer vanilla sponge with fresh strawberries & blueberries
The perfect summer cake for any occasion.
Ingredients
  • 6 Free-range eggs
  • 337g Caster Sugar
  • 337g Self-raising flour
  • 3 tsp Baking powder
  • 337g Softened baking spread
  • 6-8 tbsp Strawberry jam
  • 300g Icing sugar
  • 150g Softened butter
  • 3 tsp Vanilla extract
  • 2 punnets Strawberries, half sliced, half left whole
  • 1 punnet Blueberries, half sliced, half left whole
Instructions
1. Preheat the oven to 180c/ Gas 4 and grease and line 3 x 20cm/8in sandwich tins.2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder, spread and 2 tsp of vanilla extract and mix together until well combined.3. Divide the mixture evening between the 3 tins and smooth the surface of the mixture with a spatula.4. Place the tins on a middle shelf and bake for 25 minutes, until golden and coming away from the edge of the tins. 5. Remove from the oven and set aside to cool in the tin for 5 minutes then run a palette knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely.6. Meanwhile, make the buttercream by combining the icing sugar with the softened butter and 1 tsp of vanilla extract and transfer the mixture to a disposable piping bag with the end cut off.7. To assemble the cake. place one cake upside own onto a plate or stand and spread it with plenty of jam. Pipe a line of buttercream around the outside edge of the top of the cake to make a lip for the sliced fruit to sit inside. Top with the second cake and repeat the same with the jam, buttercream and fruit. Top with the third and final cake, and spread the top with buttercream. Do another ring of buttercream around the edge like with the first and second layers and top with whole fruit.
Details
Prep time: Cook time: Total time: Yield: 12 slices.

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