Berry Berry Cake

I know its been ages since I’ve written anything… it’s only after many prompts that I have finally mustered up the courage to shovel everything else into a pit, try my very hardest to ignore the distractions and write this post.

A long time due if I do say so myself

Anyway before I start to waffle, it would be a brilliant idea to tell you a bit about this cake!

So it was for the birthday of my Grandparents, and as many of the older generation are they are not particularly fond of chocolate, buttercream, fondant and all the sugar crammed foodstuff (I’m digging myself a hole now) that most of us can not seem to get enough of!

My answer?

simple

This fluffy vanilla sponge ,filled with lashings of vanilla speckled fresh cream, encrusted with strawberries, blueberries and peaches

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told you

simple

The vibrant hues of this summery cake make a pretty picture, sure, but wait til you experience that vibrant mouthful…

Here’s what you’ll need:

Ingredients:

  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 225g soft butter
  • 225g caster sugar (+ 2 tsp for vanilla cream)
  • 1tsp vanilla paste (Nielsen Massey for the best flavour)
  • 2 tsp milk
  • 250 ml double cream
  • Seeds of half a vanilla pod
  • Handful of blueberries
  • 400g strawberries
  • 2 ripe peaches
  • 1 tbsp dried rose petals (optional)

Method:

  1. Preheat the oven to 160ºC/140ºC fan
  2. Line  2 x 20cm round sandwich tins
  3. Cream the butter and sugar together using the stand attachment of your stand mixer (lazy), or electric whisk (putting effort in) or if you’re old school just use a wooden spoon and beat the hell out of it (effective stress relief) until its pale and really fluffy.
  4. Slowly beat in the eggs one by one, then add in the sugar, mix this util incorporated
  5. Sift the self-raising flour and baking powder into the bowl then also (you guessed it) fold it in gently until its all incorporated, then add in the vanilla paste and the milk.
  6. Once its well mixed, pour into the prepared tins
  7. Bake for 30-35 minutes. To check if the cake is cooked insert a skewer and if it comes out clean the cake is ready.
  8. Leave to cool in the tins for about 10 minutes and then move to a wire rack to cool completely
  9. While the cake cools whip up the double cream with 2 tbsp of caster sugar and the vanilla seeds until it holds soft peaks. Ensuring the peaks are soft will result in a beautifully silken texture.
  10. Ensuring that the cakes are completely cooled, trim them as necessary before sandwiching them together with the cream and some quartered strawberries
  11. With the two halves stacked, it’s time to let your creative juices flow… I decided to use a Wilton 1M nozzle to pipe rosettes around the circumference, and scattering with the rest of the fresh fruit. For a final flourish I also threw over some dried rose petals
  12. All that’s left is to eat, (and perhaps post a photo on insta- comme moi :p)

 

 

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