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
- Add sifted self raising flour, caster sugar, butter and vanilla essence (if using) to processor.
- Add eggs and whizz until blended.
- Pre grease two equal size round cake tins and preheat oven to 180C/350F/GM4
- Split the mixture equally between the two tins and pop on a shelf two thirds of the way up the oven.
- 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)
- Pull the two cakes out of the oven and allow to cool for a few minutes.
- Transfer to a wire cooling rack and leave to cool completely
- 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.
- Spread all cream on top of the first cake- don't worry about making it too neat!
- Add half of the blueberries and half of the raspberries evenly on top of the cake
- Melt the white chocolate.
- Stack the second sponge cake on top of the cream and fruit
- Pour the white chocolate over the top. Don't worry if it drips down the sides, in fact I ensure it does!
- 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!