Summer is my favorite season for baking — the markets bursting, berries piling up, peaches ripening on the windowsill. This cake is one I love through it all, a vanilla-scented sponge layered with a raspberry soak, chantilly cream, and loads of fresh berries. To finish, I pile berries and blooms over the top and tucked along the sides.
Bakers Notes
• The cake layers can be made a day or two ahead, wrapped well and stored in the fridge. Bring them to room temperature before assembling.
• Strawberries are lovely here too, or peaches for a softer summer version. Pile on as much fruit as you can fit.
• This batter makes three 8-inch layers or two 9-inch layers.
Bake times: Three 8-inch layers — 28–30 minutes Two 9-inch layers — 30–35 minutes
Berries and Cream Cake
Description
adapted from Liz Pruitt
Ingredients
Vanilla Sponge Cake
1 cup (240 ml) whole milk
6 tablespoons (85g) unsalted butter
2 tablespoons avocado oil
1 tablespoon vanilla paste or extract
1 teaspoons salt
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
2 cups (250g) all purpose flour
2 teaspoons baking powder
Berry Soak
4 cups of raspberries
2 tablespoons sugar
2 tablespoons water
Whipped Cream & Berries
2 pints of heavy cream
2 tablespoons granulated sugar (optional)
6-8 cups of mixed berries, raspberries, blackberries, blueberries, boysenberries..
Instructions
Make the Vanilla Sponge Cake
- Preheat the oven to 350. Grease and line the bottom of three 8-inch or two 9-inch cake pans.
- Sift the flour and baking powder and set aside.
- In a small saucepan, heat the milk, butter and oil. Bring to a simmer, turn off the heat and add the vanilla and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and eggs until pale and thick, 3-4 minutes. Using a rubber spatula, carefully fold the flour into the eggs in three stages, trying not to deflate the eggs.
- Add a cup of the egg/flour mix to the milk and whisk to combine. Pour the rest of the hot milk into the bowl with the egg mix folding gently until no streaks appear.
- Divide the batter evenly into the cake pans. Bake for 30-35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool for 15 minutes in the pan. Before transferring to a wire wrack to cool completely.
Make berry soak
Combine berries and sugar in a blender and blend until smooth, strain out the seeds
Whip the cream
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks.
Assemble the cake
Place one cake on a serving platter. Spoon a few tablespoons of the berry mixture on the layer, it doesn’t need to be completely covered. Spread 1/3 of whipped cream on top, cover with berries, making sure to place some around the very rim where they will show. Press them gently into the cream. Repeat with the next layer. For the top layer, spread the rest of the whipped cream and decorate with more berries and edible flowers. Chill in the fridge until ready to serve. Cake will keep for up to 5 days in the refrigerator. Store covered.
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