- Mixed Summer Berries Sponge Cake.jpg (24.6 KiB) Viewed 522 times
Preparation Time: 40 minutes
Cooking time: 20 minutes
Serves: 10
If served as ten portions, provides 559 cals, 40g fat (of which 15g saturates), 61g sugar and 1g salt per portion.
Ingredients
For the sponge:
- 200g (7oz) caster sugar
- 200g (7oz) softened butter
- 4 eggs, beaten
- 200g (7oz) self raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling and decoration:
- 400g (14oz) buttercream icing (shop bought or made with butter and icing sugar)
- 170g (6oz) good quality strawberry jam from a jar
- 200g (7oz) mixed summer berries
- Icing sugar, to decorate
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Butter two 20cm sandwich tins and line with non stick baking paper.
2. In a large bowl, beat the sugar, butter, eggs, flour, baking powder and milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for 20 minutes until golden and the cake springs back when pressed.
5. Leave to cool completely.
6. Spread ¾ of the buttercream over the bottom of one of the sponges. Top it with the jam and sandwich the second sponge on top.
7. Spread the remain buttercream on top of the sponge before adding the berries. Dust with a little icing sugar before serving.
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