Summer Berry Cake Recipe:
YES, I know it’s September and Summer’s over now, and everyone’s looking forward to the cozy jumpers and seasonal drinks (count me out!), but I couldn’t let this recipe go to waste!
I had intended to post it as a pre-bank holiday, seeing as it’s the perfect bake for a family get-together; alas, that did not happen due to said family get-together!
I hope you enjoyed your extra day of rest (or the double pay?) no matter what you were doing seen, as we’ll have to wait until Christmas for the next one!
Also, I guess now that #GBBO is back on our screen, you’ll all be more enthusiastic about baking, yes? No? Whatever, I’m posting this regardless for my satisfaction if nobody elses’!
Anyway, onto the real showstopper…
‘Naked’ cakes have been so popular I had to give one a go myself before the trend was gone and replaced by something probably equally as beautiful but not half as simple!
SUMMER BERRY CAKE RECIPE:
INGREDIENTS:
Victoria Sponge:
- 225g Caster Sugar
- 225g Butter (Room Temperature)
- 225g Self-Raising Flour
- 2tsp Baking Powder
- 4 Eggs
- 1 tsp Vanilla
Fillings/Toppings:
- 125g Jam
- 900ml Double Cream
- 225g Blackberries
- 250g Strawberries
- 200g Raspberries
- 100g Blueberries
You can easily find these ingredients on Amazon.com
METHOD:
- Pre-heat the oven to 180°C/160°C Fan.
- Add all the cake ingredients to a large mixing bowl and beat with an electric whisk until fully combined.
- Divide the mixture between 3 tins (or into 3 bowls so that your sponges will be equal), then pop into the oven for 20/25 minutes until lightly golden and springy to the touch.
- Whip the double cream-by hand or with an electric whisk on a slow speed- until it forms soft peaks.
- Once the cakes are cooled, spread the jam and the whipped cream on top of each layer. One at a time, adding loads of berries between each one- I cut most of my strawberries in half so that I could spread them more evenly- THEN YOU’RE DONE!.
I love how impressive this cake looks when it’s SO easy to make- it makes a classic Victoria Sponge look like a masterpiece.
Side note- As the cake contains a LOT of fresh creams, it needs to be kept in the fridge and will only last a couple of days- which is why it’s best to make it when you know you’ll have a crowd to eat it!
As always, let me know if you give this a go or have any questions!
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