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Method
For the Sponge -
1. Preheat oven to 180 degrees, and greese two 8 inch cake tins.
2. Cream together Sugar and Butter until pale and fluffy.
3. Add eggs one at a time, whisking well with each addition, followed by te vanilla.
4. Sift in self raising four, mix until combined.
5. Separate mixture equally into the cae tins, and bake for 22 mins. Allow to cool.
Summer Friut Filling -
1. Heat frozen summer fruits in a pan with the water for 10 mins.
2. Add the caster sugar and allow to cool.
3. Once cooled, add the plain flour to thicken the mixture.
Cream -
1. Whisk Double cream and add the icing sugar and vanilla
Lastly assemble the cake with a layer of summmer fruits and cream. Dust with icing sugar.
Ingredients
- SPONGE
- 8 oz Self Raising Flour. Sifted
- 8 oz Butter
- 8 oz Caster Sugar
- 4 Large Eggs
- 1 tbsp Vanilla extract / essence
- FILLING
- 500g Frozen Summer Fruits
- 4 tbsp Caster Sugar
- 1 tbsp Water
- 300 ml Double Cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract / essence
- 1 tbsp Plain Flour
By BinaBoo
Views 729 Added Mon Mar 1 2010
Comments Add your comment
Well the best cakes arn't usually very healthy haha. Glad you enjoyed it! =D
by BinaBoo on Thu Mar 11 2010 reply to this comment
Baked this last week and it was delicious, and SO easy to make! You do have to use A LOT of butter and flour though!
by Voguedotcom on Wed Mar 10 2010 reply to this comment
Thanks for the amazing recipe. I'm making this at the weekend! :)
by Voguedotcom on Mon Mar 1 2010 reply to this comment