- 250g caster sugar
- 250g butter, room temperature
- 5 large eggs
- 250g self raising flour
- 250ml double cream
- 3 tbsp icing sugar
- A selection of summer fruits, such as plums, peaches, raspberries, strawberries and blueberries
Prep: 20 mins | Cook: 20 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Grease and line 2 x 22cm cake tins with baking paper.
2. Tip 250g caster sugar into a large bowl. Dice the butter and add it to the sugar. Beat the sugar and butter together till pale, smooth and creamy.
3. Crack the eggs into a separate bowl and whisk them till very frothy. Add 1 tbsp of the whisked eggs to the butter and sugar mixture, beating till fully incorporated, then carry on slowly adding the eggs till they’re all mixed in.
4. Sift the flour into the bowl and fold everything together till the batter is just combined. Divide the batter between the 2 prepared cake tins and slide them into the oven. Bake the sponges for 20-25 mins, till a skewer poked into the middle of each comes out clean. Turn the baked sponges out onto a wire rack to cool.
5. While the cake cools, pour the cream into a bowl and add the icing sugar. Whisk together till the cream forms stiff peaks. Stone and/or thinly slice your summer fruits as needed. Thinly slice any larger berries.
6. When the sponges are completely cool, dollop the cream onto the top of 1, and top the cream with most of the fruit. Sandwich the other sponge on top and top the cake off with the remaining fruit. Dust with icing sugar to serve.
7. Have Your Cake & Eat It
This cake is best eaten within a day of baking.