- 250g sugar
- 250g butter, room temperature, plus extra for greasing
- 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 + cooling | 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 the sugar into a large mixing bowl. Add the room temperature butter and beat together till pale and fluffy.
3. Crack the eggs into a separate bowl and whisk them till frothy. Add 1 tbsp of the whisked eggs to the butter and sugar mixture, beat till fully incorporated, then carry on slowly adding the eggs and beating the cake mix till they’re all combined.
4. Sift the flour into the bowl and fold everything together. 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 completely.
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 cold, spoon the cream onto the top of one sponge, and top the cream with most of the fruit. Sandwich the other sponge on top then decorate the cake 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.