Summer Berry Sponge
Light as a feather oozing of summer!
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
4 medium eggs, preferably free range
110g caster sugar
1 tsp of pure vanilla extract
110g plain white flour
For the filling
2 rounded tbsp of homemade raspberry jam
450g mixture of raspberries, sliced strawberries and blueberries or whatever you have
For the crème chantilly
300ml cream, icing sugar and a tiny drop of vanilla extract to taste
mint, lemon balm or sweet cicely to decorate
icing sugar for dusting on top
2 x 20.5cm round cake tins
Method
Preheat the oven to 180°C/Gas Mark 4.
Brush the sides and base of the tins carefully with melted butter. Cut out a circle of parchment paper and fit it neatly into the base of each tin.
Put the eggs, sugar and vanilla extract into a bowl of an electric mixer and whisk until it is a pale and fluffy mousse - 15 minutes approx. When you lift the whisk, make a figure of 8 on top: it should hold its shape for several seconds.
Put the flour into a sieve and sift gently over the mousse; fold in the flour with a spatula or a long-handled metal spoon (not a wooden spoon). Turn gently in the prepared tins and bake in the preheated oven, for 20-25 minutes approx., until cooked. It should shrink away from the sides of the tin when done.
Turn out on a wire tray, peel off the parchment paper and allow to cool.
Once cool, whip the cream until it forms soft peaks – add icing sugar and a drop of vanilla extra to taste.
Spread a little raspberry jam onto the base of each sponge cake. Spread the cream over the jam. Fill with fresh fruit. Place the remaining sponge onto the cream and press gently.
Dust icing sugar over the top of the cake. Decorate with more fresh fruit, some mint leaves and serve immediately.
