SPONGE CAKE
with whipped cream, black currant jam & berry coulis
by Matilda Carr
Ingredients -
225g of stork or softened butter (stork is best for fluffiness)
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
4 large eggs
600ml pot double cream
Punnet of strawberries
Punnet of raspberries
Punnet of Blueberries
A couple of tablespoons of Black currant jam
A couple of tablespoons of Berry coulis
Any berries you like for decorating and edible flowers!
Cake method -
Heat oven to Fan 160*
Grease X2 cake tins and line with baking paper
In a bowl put the butter/stork, eggs, sugar, flour and baking powder and
beat with an electric beater or wooden spoon until smooth.
Divide evenly into the two cake tins.
Bake for 25 mins until the cake is risen and golden brown
Leave to cool.
Berry coulis -
Put one big handful of strawberries (stalks off) and one big handful of raspberries
in the magi mix with a tablespoon of water and a tablespoon or two of blackcurrant jam.
Whizz up into a liquid. It doesn’t matter if it is not totally smooth!
Whip the cream until stiff and ‘spreadable’ but be careful not to over-whip as it will go lumpy
Assembling Cake -
Spread the black currant jam (I use Bonne Maman) on the bottom layer of the cake, as much as you like!
Add a generous amount of cream for the filling (just make sure you leave some for top of cake) and add raspberries, blueberries and
cut-up strawberries (again as many as you like really!) then on top drizzle over berry coulis.
Then place the top sponge on top. When you cut the sponge later the filling will be purple, white and pink!
Spread the rest of the cream over the top and sides of the cake and it doesn’t matter if it looks a bit messy.
Then decorate with any berries you fancy and edible flowers.
Aweside Farm in East Sussex are the best at edible flowers, and Nurtured in Norfolk are also great (they both do mail order).
I like using blackberries, raspberries, strawberries, cherries and red currants.
More is more I say!
