This light and fluffy mixed Berry and Cream Sponge Cake is layered with jam, heavy whipping cream and fresh berries. If you need a simple no fuss cake, then this is the recipe.
I started baking at 17 years old, in a local bakery with a stone floor and where every kind of pastry was made from scratch. I learned from older bakers in their sixties and seventies who have since passed on and probably taken some 0f their trade secrets with them.
I appreciate the time they took to put up with my young eye rolling teenage self. But I never quite mastered cake decorating.
There were only one or two people who took care of it, the trusted few and only sometimes would they take a newbie under their wing. So that's probably why you don't see many cakes like my friend I Am Baker'sOmbre Rose Cake on my blog or this amazing low carb version of the classic Victoria Sponge.
Jealous much!
Lately though I've had a yearning for cake, maybe it's been the summer weather or the fact that this Mixed Berry and Cream Sponge Cake is so simple to make. It falls under the "rustic" category for me, like crusty galette's or naked cakes.
Baking like this takes the pressure away from trying to end up with a cake that looks like Duff Goldman stopped by your kitchen. You have exactly two weeks to make this cream sponge cake before pumpkin-mania sweeps the country.
This summery berry cake isn't going to stand a chance, but that's okay because you can bookmark it for next year.
Start with a thin layer of your favorite jam and spread it on the bottom cake. Add some heavy whipped cream and then pile on the fresh berries.
I like to use my hands as much as I can while I'm cooking, but if touching wet berries freaks you out then a big spoon will be your best friend.
Repeat the process and then dust heavily with powdered sugar. Cut a big slice and give yourself a high five for making it to Friday with a homemade cake. Have an awesome weekend!
