Wednesday, 2 December 2015

Recipe: Berry Cream Sponge Cake

We have been working with Canned Foods recently and have devised some recipes using canned fruits, beans and vegetables (see our Vegetarian Bean Hotpot recipe).  Today we have a great recipe for you using canned berries, which are packed with antioxidants, phytochemicals and vitamin C which can help strengthen bones and protect against infection.  We'd never used canned berries before, but they're great in smoothies, to whizz into a coulis, as compote to eat with granola and yogurt, and much more.  Plus they count towards your 5-a-day.  However, we went for an indulgent cake recipe which would be perfect for afternoon tea this Christmas.  The combination of a slightly heavier sponge and the delicious creamy rich filling is lovely.  Enjoy!


175g self-raising flour
1 heaped teaspoon of baking powder
3 eggs
175g caster sugar
175g butter, softened
1/2 tsp vanilla extract

180g canned berries (drained weight) - we used raspberries and strawberries
250g mascarpone
200ml plain fromage frais
2-3 tbsp icing sugar
1 tsp vanilla extract


1. Grease and line two sandwich tins.
2. Sift the flour and baking powder into a large mixing bowl.
3. Add the caster sugar, butter, eggs and vanilla extract.
4. Whisk to a soft, dropping consistency.
5. Divide the batter between two tins, and bake at 170C for around 25 minutes.
6. When the sponge is a pale golden colour and the centre bounces back when lightly pressed, remove from the oven.
7. Allow the sponge to cool for 5 minutes, then turn out on to a cooling rack.
8. Mix the fromage frais and mascarpone, and add the vanilla extract.
9. Stir through the berries.
10. Add two tablespoons of the icing sugar and taste.  Add more as necessary.
11. Spread the filling onto one of the sandwich halves, and top with the other.
12. Dust with more icing sugar and serve.  The cake will keep in the fridge for up to two days.

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