As promised a sweet bake post.. 🙂 Yes, finally… to double the joy, it’s a layered cake.. 🙂 This cake is for those who do not like to eat sponge cake as is & for those who like sweet & sour cakes.. The summer fruits add a bit of sourness & the cake is sweet as is. I love biting into the seeds in every bite.. These fruits have loads of seeds.. It reminds me of pomegranate.. I love that fruit..
Baking a sponge cake has been on my mind for a while now. Somehow I always ended up postponing this. I know I say this for all my baking posts.. 🙂 Though it always brings me joy I still have that fear towards baking.. Lovely spongy home-baked cake is such a lovely treat.. To go with the cake I wanted a compote.. why not indulge properly when you do.. ?? 🙂 I treat myself to such lovely treats only once in a while.. Else I’m always looking at healthier ways to make my favourite recipe’s..
Yes, this one is a massive cake.. serves 10 for sure.. A good idea for a treat after lunch or dinner. Any left overs can be warmed up a wee bit in the microwave & served with a scoop of vanilla ice cream.. yummy!
My brother can’t wait for me to get back.. he is waiting for all these treats.. He has a sweet tooth.. He can have cakes & pastries for breakfast, lunch & dinner.. & I can’t wait to bake all these goodies for him.. Nothing makes me happy than finding someone who loves to eat & appreciates it.. 🙂 No there is nothing to read between the lines.. K loves to eat & he appreciates it too.. just that it does not show on him, when he does make time to eat.. !!
I’ll just shut up & if you like what you see.. here is how you make it..! 🙂
Ingredients: (Serves 8 – 10) Preparation Time: 50 mins
For the cake:
Eggs – 5 small/medium
Self raising flour – 225g + extra for dusting
Golden Castor sugar – 225g
Unsalted Butter – 225g, at room temperature, suggest you keep the butter out for at least 30 mins before you start
Lemon zest – 1/2 tsp, finely grated
For the filling:
Frozen Summer fruits mix – 500g (Mix of Blackberries, raspberries, red currants & black currants, blackberries)
Vanilla essence – 1/2 tsp
Golden Castor Sugar – 3 tbsp
Icing sugar (optional) – for dusting if you wish
Preheat the oven to 180 degree C. Grease the bottom and sides of two 20cm sandwich cake tins with butter. Line the base of each tin with grease proof paper, I did not as I use silicone moulds. Then dust the sides & the bottom lightly with flour.
Meanwhile while the oven heats up,take a large mixing bowl & cream together the butter & sugar using a wooden spoon or use a hand blender, till light & fluffy.
That’s K mixing it up for me… 🙂 I’m behind the camera..
Add one egg at a time & mix well before you add the next one.
Sift in the flour. Add the finely grated lemon zest & fold it in. Your batter is ready.
Distribute the cake batter evenly into the two greased cake tins. Spread it evenly using a silicone or wooden spatula. I decided to put my heart-shaped moulds to use.. I loved their plum colour & instantly picked it the moment I saw them at the store :).
Bake in the preheated oven for 20 minutes else till they are risen & lightly golden brown in colour. Stick in a toothpick in the centre of the cake, just to make sure they are cooked.
Let them cool on a cooling rack.
Do not be disappointed by the look of them.. they were perfectly golden brown & fine & spongy.. 🙂 The one on the left looks like a beating heart doesn’t it.. ?? Aaaah I can get too lame sometimes.. !
While the cakes are cooling. Heat a deep bottom fry pan & cook the frozen fruits at low heat. Add the vanilla essence & 3 tbsp of castor sugar. Use a wooden spoon to move them around. You do not need to add water as the fruits let out some water as they cook. Cooking them for 10 – 15 minutes. Check in between if you need to add some extra sugar. I like the compote not very sweet, adjust accordingly based on your taste. Once the fruits are cooked & turn soft, its done. You do not need to completely turn them into pulp.
When the cakes would have cooked, gently transfer them out of the mould directly on to the cooking rack.
Assembling the cake:
Once the cakes cool down completely you can start assembling them. If the cakes have not evenly risen, even them up with a knife or a cake slicer if you have one. Add a layer of the compote evenly on the top of one cake.
Cover it with the other cake.
Reserve the remaining compote. You can add a spoon of it over a slice when you serve.
Let the cake rest for a bit so that the juices from the compote get absorbed by the bottom layer of the cake. Dust some icing sugar on top if you want to..
Serve slices of the cake with a spoon of compote on top. The top of the cake looks a wee bit dry from this angle because I dusted some icing sugar on top..
If you like this recipe, then you may also like – Coffee Banana loaf Cake with Coffee ganache frosting, Dark Chocolate & Mocha Cheesecake with Rum…, Messy Black forest fruits fresh cream cake, Strawberry Pancakes etc.
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