Mixed Berry Sponge Cake, lovely layers of light sponge between fresh whipped cream and a variety of juicy sweet fruit berries. A perfect cake for a tea party!
Adelenne has made a wonderful Mixed Berry Sponge Cake, and it is so delicious! This has wonderful layers of fresh whipped cream, mixed berries,and very light sponge cake. It's VERY easy to make and the results are very pleasing. Serve this chilled and enjoy!
So enjoy a slice with a nice cup of tea!
Recipe by Adelenne Lee
Prep Time
15 minutes
Cook Time
35 - 40 minutes
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Yield
6 - 8 Persons
Equipment You will need
3 x 8 inch cake pans
Ingredients you'll need
1 & ⅔ cups AP flour
1 & ½ tsp baking powder
½ tsp salt
8 egg yolks
1 whole egg
1 & ½ cups castor sugar, fine cake sugar
1 tsp vanilla extract
¾ cups boiling water
1 cup fresh blueberries
1 cup sliced strawberries
1 cup whipping cream
Rather than waste your leftover egg whites, make some meringues using our easy meringue recipe. The meringues will keep for a few weeks in an air tight container.
Instructions
1. Preheat oven to 165 C / 330 F. Sift flour, baking powder, and salt 2-3 times.
2. Line three 8 inch pans with parchment / greaseproof paper. Do Not Grease pans!!
3. Beat 8 yolks, and the whole egg together with the vanilla in a mixer until pale and thick, about 5 minutes.
4. Add sugar slowly. Beat for another 10 mins.
5. Put the mixer on low and slowly add the flour. Or you can fold in using a spatula.
6. Pour in hot water along the side of the bowl and quickly fold in until liquid is blended.
7. Divide mixture into pans and bake for 35-40 mins. Do Not Open the oven during baking or cakes will collapse!!
8. Switch the oven off and let the pans sit in the oven for another 5 mins before removing them.
9. Let pans cool on a wire rack for 5 mins before running a knife around the edges and turning onto a wire rack to cool completely.
Peel off the parchment. Allow the cakes to completely cool before assembly.
10. To assemble, whip up the heavy cream. (it is optional for you to add some vanilla extract and or powdered sugar to the cream if you prefer a sweeter tasting cream).
Put a layer of cake on a plate or cake base using a dollop of whipped cream to hold it down.
11. Spread some whipped cream on the cake. Scatter some blueberries and slice strawberries and place another layer of sponge cake. Lightly press down the cake. Repeat the layering process with the whipped cream and berries.
When done, place in the fridge for an hour or so to chill before serving.
What can you make with leftover Egg Whites?
- Amaretti Style Lemon Cookies - uses 4 egg whites (you can halve the recipe if you only have 2 egg whites to use
- Amaretti Cranberry and Orange Cookies - uses 4 egg whites
- Mini Meringue Cookies - uses 2 egg whites
- Basic Meringue recipe - uses 4 egg whites. Again, you can easily halve this recipe to make less. *Meringues will keep for several weeks in an air tight container or bag.
- Strawberry Angel Food Cake - uses 10 egg whites
- Add the leftover egg whites to an omelette and it will be extra fluffy if you whip the egg whites first.
- Egg Breakfast Muffins - uses 6 - 7 egg whites
Recipe Card
Mixed Berry Sponge Cake
Mixed Berry Sponge Cake, lovely layers of light sponge between fresh whipped cream and a variety of juicy sweet fruit berries. A perfect cake for a tea party!
Ingredients
- 1 ⅔ cups AP flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 8 egg yolks
- 1 whole egg
- 1 ½ cups castor sugar, fine cake sugar
- 1 tsp vanilla extract
- ¾ cups boiling water
- 1 cup fresh blueberries
- 1 cup sliced strawberries
- 1 cup whipping cream
Instructions
- Preheat oven to 165 C / 330 F. Sift flour, baking powder and salt 2-3 times.
- Line three 8 inch pans with parchment / greaseproof paper. Do Not Grease pans!!
- Beat 8 yolks, and the whole egg together with the vanilla in a mixer until pale and thick, about 5 mins.
- Add sugar slowly. Beat for another 10 mins. Put mixer on low and slowly add the flour. Or you can fold in using a spatula.
- Pour in hot water along the side of the bowl and quickly fold in until liquid is blended.
- Divide mixture into pans and bake for 35-40 mins. Do Not Open oven during baking or cakes will collapse!!
- Switch the oven off and let the pans sit in the oven for another 5 mins before removing.
- Let pans cool on wire rack for 5 mins before running a knife around the edges and turning onto wire rack to cool completely. Peel off the parchment. Allow the cakes to completely cool before assembly.
- To assemble, whip up the heavy cream. (it is optional for you to add some vanilla extract and or powdered sugar to the cream if you prefer a sweeter tasting cream). Put a layer of cake on a plate or cake base using a dollop of whipped cream to hold it down.
- Spread some whipped cream on the cake. Scatter some blueberries and slice strawberries and place another layer of sponge cake. Lightly press down the cake. Repeat the layering process with the whipped cream and berries. When done, place in the fridge for an hour or so to chill before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 248mgSodium: 287mgCarbohydrates: 69gFiber: 2gSugar: 45gProtein: 8g
Nutrition information isn’t always accurate
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