Fresh berries cake

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This is the kind of cake to make if you have a few hours to spare in the afternoon and don’t really know what to do. I also happened to have an excessive amount of sugar and eggs at home, so this is a good way to use up some of them.


  • 4 large eggs (yolk and white separated)
  • 100+80g caster sugar (in separate bowls)
  • 160g self raising flour
  • 1tsp vanilla extract
  • 80ml vegetable oil
  • 70ml water
  • 600ml double cream
  • 60g icing sugar
  • Strawberries, blueberries and chocolate to decorate
  1. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  2. Do NOT line 21cm round baking tin with butter or baking paper
  3. In a large mixing bowl, mix the self raising flour with 100g caster sugar
  4. Make a well in the middle of the dry ingredients and add the egg yolks, water, vegetable oil and vanilla extract
  5. Mix ingredients until combined
  6. Use an electric whisk, whisk egg white until it starts to form soft peaks
  7. Add the 80g sugar, 1 tbsp at a time, into the egg white until it forms stiff peaks
  8. Transfer 1/3 of the egg white to the cake batter and mix it in
  9. Add 1/3 of egg white to the batter and GENTLY FOLD IT IN, try not to knock out the air in the egg white
  10. Repeat step 9
  11. Transfer the cake batter into baking tin, tap the tin on the table a few times to remove the large air bubbles inside the batter
  12. Bake for 55-60 minutes, test with clean skewer and it should come out clean when it’s done
  13. Tip the cake tin upside down with the cake inside and let it cool upside down on a wired rack
  14. Let it cool for an hour and slice the cake horizontally into 3 equal portions
  15. When the cake is cool, beat the double cream with icing sugar until it is stiff (careful not to over beat, or it will become fresh butter)
  16. Spread cream between the cake layers and around the cake
  17. Decorate with fruit and flaked chocolate as desired

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