Wednesday, 2 October 2013

A gorgeous sponge cake for any (and every) occasion

I will admit this cake is not frugal in the typical sense. It doesn't contain any leftover veg peelings that taste wonderful with a sprinkling of brown sugar or anything uber thrifty like that. However, it costs approx £5 (plus store cupboard ingredients) and makes a fab birthday/thank you/I Love You etc present. And really, where can you buy a beautiful present that is guaranteed to be appreciated for under a fiver? Exactly. Every time I have presented anyone with this cake it has been a success. It is rustically pretty to look at and the taste is, I kid you not, perfect.

Without further ado here is the recipe:

The sponge cake is a standard recipe, very easy and perfectly easy to cook. I used to be scared of the humble sponge in case it didn't rise but since using the food processor to make it I never have any problems!


225g/8oz butter or any spread suitable for baking
225g/8oz caster sugar
4 medium eggs
1/2 tsp vanilla essence (optional)
225g/8oz self raising flour


1 standard pot of double cream
1 large bar of white chocolate
1 small punnet of blueberries
1 small punnet of raspberries


  1. Add sifted self raising flour, caster sugar, butter and vanilla essence (if using) to processor. 
  2. Add eggs and whizz until blended.
  3. Pre grease two equal size round cake tins and preheat oven to 180C/350F/GM4
  4. Split the mixture equally between the two tins and pop on a shelf two thirds of the way up the oven.
  5. Bake for 20-25 mins or until a wooden skewer in centre of cake comes out clean (crumbs are ok, a liquid consistency on the skewer is not)
  6. Pull the two cakes out of the oven and allow to cool for a few minutes.
  7. Transfer to a wire cooling rack and leave to cool completely
For the filling:

  1. Whip the cream until stiff. This can sometimes take a while, it is a quicker process if the cream is as cold as possible so if needs be pop back in the fridge.
  2. Spread all cream on top of the first cake- don't worry about making it too neat!
  3. Add half of the blueberries and half of the raspberries evenly on top of the cake
  4. Melt the white chocolate.
  5. Stack the second sponge cake on top of the cream and fruit
  6. Pour the white chocolate over the top. Don't worry if it drips down the sides, in fact I ensure it does!
  7. Decorate the top with the remaining fruit. I stack them in the middle and then sprinkle a few around. You can do it this way or arrange more neatly. Anything goes!
I will make a promise on this one that you will receive soooo many compliments and 'Wow, you must be a great cook' comments. The sweetness of the white chocolate works so well with the berries and cream. It's not an overly sweet cake, it is an overly perfect cake.

And a preview of the finished product:

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