Sponge Cake with Vanilla Cream and Summer Berries

Serves: Eight | Prep: 20 min | Cook: 25 min

Ingredients:

Sponge Cake and Summer Berries:
6 eggs
1/2 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/3 cup strawberry jam
strawberries
blueberries
raspberries

Vanilla Cream:
1 cup heavy/double cream
1 tsp sugar
1 tsp vanilla extract

Directions:
Preheat oven 350F/180C. Spray grease and line the bottoms of two 9” cake pans with baking paper.

In a bowl mix flour and baking powder together. Set aside.

In a mixing bowl, whisk eggs on high speed for 1 minute. Slowly add sugar, then vanilla, whisking on high speed, 8-10 minutes, until thick and fluffy. Sift the flour, baking powder mixture into the egg mixture. Fold in with a rubber spatula, until just incorporated, do not overmix. Divide batter evenly between the two prepared pans and bake, 22-25 minutes, until the tops are golden brown, and a toothpick inserted into the center of the cakes comes out clean. Remove from pans, cool on a wire rack and remove baking paper.

Make the vanilla cream by adding cream, vanilla and sugar into a cold bowl, whisk until cream reaches the desired consistency.

To assemble, place the first cake layer onto a cake stand, spread with jam, some fresh berries and half the cream mixture. Add the second cake layer and spread with the remaining cream. Arrange berries on top.

More Delicious Recipes:
Mixed Berry Fruit Salad
Strawberry Rice Krispie Treats with White Chocolate Drizzle
Fresh Watermelon Cake
Blackberry Lavender Four Layer Cake with White Chocolate Buttercream
Chocolate Covered Strawberries
Biscuits and Mascarpone Cream
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting