Sunday, 27 October 2013

Layered Sponge Cake with Berries and Cranberry sauce

Hurrraayyyyyy, the 50th post!!! I can't believe I had the patience to sit and type out these many recipes. Ya ya I know you would be thinking 'just 50?!!!' but it definitely is a big number for me :). From nothing to FIFTY!!! So the 50th post has to be something special, we need to celebrate. That's when hubby dear suggested this layer cake, inspired by  Eric Lanlard's 'Genoise sponge cake with summer berries recipe'.The recipe here has some variations when compared to the original recipe. He sure had lot more berries than we had and more layers too. Also we added a twist to the tale, cranberry sauce as the top layer mmmm yummmm!! Here is how it looks :)


The sponge cake sure was very light with his recipe, lot less butter than the usual sponge cake we make. But it goes well with the cream and the berries. We had some fresh raspberry, blueberry, strawberry and cranberry which went into this layer cake. We used the fresh cranberry to make the cranberry sauce. I will post the recipe for the same soon.

Ingredients 
250g golden caster sugar
8 eggs
250g plain flour
50g butter

For the filling
300 ml double cream, whipped
2 tsp sugar
1 tsp vanilla essence
Mixed berries - Raspberry, blueberry, strawberry
1 cup cranberry sauce (Recipe here)

Method
  • Preheat the oven to 180 degree C.
  • Put the sugar and eggs in a heatproof bowl and place it over a pan of simmering water. 
  • Beat it until hot then remove from the heat. Continue to beat for another 10 minutes using an electric whisk or until the mixture doubles in volume.
  • Melt the butter until it starts to turn golden then with the whisk running add the melted butter into the egg mixture.
  • Sieve in the flour and fold very gently into the mixture with a metal spoon.
  • Divide the mixture into 2 portions and bake each portion for 25-30 minutes or until a skewer comes out clean. Cool for 10 minutes then turn out on a wire rack to cool.
  • Beat the cream with the sugar until light and fluffy. 
  • Carefully slice off the top golden crust from each cake. Cut the sponges in half horizontally to make 4 layers (I have cut only one portion hence only 3 layers).
  • Place the bottom layer on a cake stand or serving plate and spread with a layer of whipped cream. Layer some berries on top, slicing larger ones.


  • Then place the second sponge on top.Cover with cream and berries.
  • Continue this until the final layer. 


  • On top of the final layer of sponge, spread the cranberry sauce.
  • Enjoy the yummy cake with the goodness of berries!!

Note

  • Cutting the cake with a cake slicer will give an even layer. I have used a knife to layer the cake.
  • I have used less (300 ml) cream than given in the original recipe (500 ml).


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