Summer Fruit Sponge Cake Recipe
So, I’ve decided to start blogging about baking, I don’t profess to be the greatest baker in the world, but hopefully you’ll enjoy my blogs as much as I enjoy writing them. Please be aware I will not be divulging the recipes I use for my cakes.
With summer just around the corner I thought I’d start off with a simple, yet great tasting summery cake.
For this you will need:
225g butter or margarine
225g caster sugar
225g self raising flour
4 medium eggs
150g unsalted butter
330g icing sugar
1.5 tbsp vanilla extract
3 tbsp milk (you may need more/less depending on how you like your butter icing)
500g (1 bag) mixed summer fruit (I used a frozen mixed fruit bag from Tesco)
5 tbsp strawberry or raspberry jam
Right, now first thing’s first, preheat your oven to 70°C (325°F) gas mark 3.
If you have frozen fruit empty the contents into a colander and leave to defrost naturally, (you’ll ideally want to defrost this the night before). Grease and line a 20cm cake tin (I used 1 x 20cm tin and cut the cake in half once cooled, but you can divide the batter into 2 x 20cm tins.)
Next whisk the butter and sugar until combined, then sieve in your flour and add your eggs 1 by 1, beating continually until blended with no lumps (this may take several minutes). It should go a pale creamy colour.
Once combined place the batter in your lined cake tin and level the top.
Place in the oven for 20-25minutes until golden brown. If you’re unsure insert a cocktail stick in to the centre of the cake, if it comes out clean your cake is done, if not give it a little longer, the sponge will bounce back when touched lightly. Once baked remove from the oven and place on a wire rack, leave the cake in the tin for 5 minutes before turning it out. Leave to cool for an hour.
While you’re waiting for your cake to cool you can get on with making the icing.
Firstly beat your butter until smooth, once this is done add your icing sugar and milk little by little (if using an electric whisk it might be an idea to work the icing sugar in to the butter with a spatula first, it’ll save you and your kitchen getting covered in it.) Once you’ve added all your ingredients whisk for a few minutes until light and fluffy.
Once your cake has cooled completely slice your cake in 2 and spread a thin layer of vanilla icing on one cake and your chosen jam on the other cake and sandwich together. One you have done this take the remaining vanilla butter icing and spread liberally on the top of your cake (if you wanted to cover the sides of your cake too you could). All that’s left to do now is add your fruit, and viola! There you have it, a summer fruit sponge, ideal with a cup of tea.