Mother’s Day Berry Sponge Cake
I decided to bake a sponge cake for Mother’s Day as a treat. It was a risk as my Ma makes a great sponge cake but I think it worked out pretty well!
Berry Sponge Cake
The addition of fresh berries to this sponge cake elevates it to the next level and really makes it a special treat. You can *almost* pretend it's healthy!
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For the sponge
- 175g sugar
- 100g butter
- 2 eggs
- 190g self raising flour
- 200ml milk
- Vanilla essence
For the topping
- Fresh berries. I used blueberries, raspberries and strawberries but any mixture will do.
- 2 tbsp of caster sugar
- 1 carton of Avonmore double cream
- 20g icing sugar
You will also need
- Electric whisk
- 2 cake tins (ideally spring-form)
- Preheat the oven to 160ºC.
- Grease the cake tins.
For the cake
- Rub the butter and sugar together until pale and fluffy.
- Add the eggs and beat until well combined.
- Sieve the flour into the mixture gradually and combine.
- Add the milk and vanilla essence and stir well. Use an electric whisk to ensure the ingredients are well mixed and enough air has been added.
- Divide between the two cake tins and pop in the over for about 30-35 mins until golden. A knife inserted into the cake should come out clean.
Prepare the berries
- While the cake mixture is baking begin preparing the berries. Place half of the berries in a small pot. Chop larger berries such as strawberries.
- Add the caster sugar to the pot and place over a med heat for about 10 minutes. The berries should soften and release some juice.
- Strain the berry mixture to separate the softened fruit from the juice.
- Once the cake is baked, remove from the oven and transfer to a wire-tray to cool.
- Spread one of the slices with most of the berry juices we reserved earlier.
- Whip the cream and the icing sugar together and once the cake is cooled spread about half of the cream over the berry juice mixture.
- Place the other half of the cake on top and spread the remaining cream over the top. Drizzle over the remaining juice then place the softened fruit on top of the cake. Top with the rest of the fresh fruit and serve.
- Be careful when whipping the double cream, especially if using an electric whisk. It consistency jumps from liquid to butter very quickly!
Be careful with the temperature
- I'm using a fan oven so I'm baking at 160ºC. If you aren't using a fan oven then you'll need to bake at 180ºC.
No self raising flour?
- Simply use regular flour with two teaspoons of baking powder instead.
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