TCIF: Vanilla Berry Cake

Mimi ON Jan 28, 2011 AT 11:26 am

Vanilla Berry Cake

Vanilla Berry Cake

By Sarah Adams

Is it just me or did everyone really struggle to get out of bed last week? I felt like I could have slept for days but of course this wasn’t an option! This cake has been developed to inject a little bit of summer into the gloom that January inevitably brings. It is fresh, light and perfect for beating the winter blues!

Ingredients: The Cake
3 victoria sandwich tins, 7’’ diameter

3 eggs, large
200g sugar (vanilla if you have it)
145g plain flour
1 tablespoon cornflour
1/4 teaspoon salt
1/4 teaspoon baking powder
90g double cream
1 vanilla pod
80g unsalted butter

Pour into tin and bake for 35 mins

Pour into tin and bake for 35 mins

Pro Tip: You can replace the vanilla pod with 1 teaspoon of vanilla paste

Pre-heat the oven to 180˚C / gas mark 4 and line tins with baking paper.

Olace the eggs and sugar in a bowl and whisk for 5 minutes until thick and pale.

Combine all the dry ingredients together and mix well.

Melt the butter.

Scrape the seeds of the vanilla pod into the cream.

Sift the dry ingredients into the flour and fold in using a metal spoon, followed by the vanilla cream and finally the melted butter. Fold together.

Top your first cake with fruit and let juices filter through

Top your first cake with fruit and let juices filter through

Pour into the prepared tins and bake for 35mins or until a skewer comes out clean.
leave in the tin for 10 minutes and then transfer to a cooling rack

Pro Tip: Save the vanilla pod and place into your sugar jar, use your home-made vanilla sugar in every cake you make!

Ingredients: The filling and topping
150g mixed frozen berries
250g double cream
50g icing sugar

Vanilla Berry Cake

Vanilla Berry Cake served up!

Defrost the berries.

Take the first cake and place it onto your serving plate. Top this with the fruit,spooning any liquid on top so it soaks through the cake.

Place the next cake on top and repeat the process.

Put the sieved icing sugar and cream into a bowl and whip so that it is thick and smooth and spread it all over your cake, decorating it with fresh berries for an added extra!

Pro Tip: If you are storing your cake then it will need to be kept in the fridge although it can be held at room temperature for 4 hours

Sarah Adams © 2011

Click here for Sarah’s last TCIF: Miniature Coconut Cupcakes

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