Berries & Cream Sponge Cake

View Instructions

Makes:

1x 2-layer 9-inch
(23 cm) cake

Serves:

Prep Time:

25 minutes

Cook Time:

35 minutes

Introduction

About this Recipe

Category:

Cake

Summer long weekend is a perfect occasion to celebrate with cake and to celebrate the fruits of the season. This simple sponge cake is a “hot milk” sponge recipe that creates a wonderfully moist and tender, fluffy sponge cake that’s perfect with the light cream. The real star of this combination is the fresh summer fruit: the pop of fruit inside and on top makes for a gorgeous presentation.

Ingredients

1 cup (250 mL) 2% milk
6 Tbsp (90 g) unsalted butter
5 large eggs, warmed in their shells
2 cups (400 g) granulated sugar
2 tsp vanilla extract
2 cups (260 g) cake and pastry flour

2 tsp baking powder
½ tsp fine salt
1 recipe Whipped Cream Frosting
3 to 4 cups (750 mL to 1 L) fresh mixed berries (such as raspberries, halved strawberries, blueberries, blackberries, pitted cherries or red and/or white currants)

NOTES:
The cake layers can be made a day ahead and stored, wrapped, at room temperature. The cake should be assembled the day it is served.

Step by Step Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess.

Step 2

Heat the milk and butter together over medium heat until the butter has melted. Keep this mixture warm over low heat while preparing the sponge.

Step 3

Using electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, sugar and vanilla at high speed until the eggs are a pale butter-yellow colour and more than doubled in volume, about 5 minutes . In a separate bowl, sift the flour, baking powder and salt together. Add all at once to the eggs and combine at low speed.

Step 4

Spoon about 1½ cups (375 mL) of the cake batter into a bowl and whisk in the hot milk (it will melt down the batter). Add this mixture all at once to the rest of the batter and whisk in by hand. Pour the batter into the pans and bake for about 30 minutes until the cakes spring back when gently pressed. Cool the cakes in their pans on a cooling rack before removing to assemble.

Step 4

Place the first cake layer on a cake stand or platter and dollop half of the whipped cream frosting on top, spreading to level it. Top with about 1½ cups (375 mL) of the fresh fruit and gently rest the second cake layer on top. Spread the remaining frosting on top of the cake and arrange the remaining fruit on top. Chill the cake until ready to serve.