Blackberry cream sponge
It's the time of year to make use of our hedgerows, and this blackberry sponge is the perfect way to use up your bounty
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the compote:
250g blackberries
25g golden caster sugar
2 tsp vanilla essence
For the sponge:
150g caster sugar
5 eggs
150g self-raising flour, sieved
To decorate:
200ml cream, whipped
Method
Place the blackberries into a heavy based saucepan with the sugar, vanilla essence and a tablespoon of water.
Bring to a simmer and allow to bubble slightly for about five minutes. Set aside to cool completely.
Heat your oven to 180°C and grease the edges of two 7-inch sponge tins. Cut out a disk of parchment to sit on the base of each tin.
Whisk your eggs and sugar until really light and fluffy. Sieve in the flour and then fold it in, so the mixture does not lose its volume.
Scoop the batter into the greased and lined tins and bake for about 15-20 minutes until they have risen and are nice and golden. Allow to cool completely on a wire rack.
Spread a layer of whipped cream on the bottom sponge, gently spoon the blackberry compote over this and then place the other sponge on top.
