Paul's Berry Sponge
This delightful berry sponge cake is a showstopping dessert that combines layers of light and fluffy cake with a luscious cream and fresh berry filling. The sweet and tangy flavors of strawberries, blueberries, and raspberries perfectly complement the rich cream and buttery sponge layers. With a beautiful presentation, this cake is sure to impress your guests and satisfy any sweet cravings.
— Constant Cookbook
Ingredients
- 50g butter , melted, plus extra for greasing
- 250g plain flour , plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- 600ml pot double cream
- 400g punnet strawberries , halved
- 180g punnet blueberries
- 150g punnet raspberries
- icing sugar , to dust
Instructions
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen – a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Cook Time
25M
Prep Time
PT45M
Yield
Serves 10
Nutrition
- Calories: 621 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.26 milligram of sodium
Comments
No comments found.