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Planning Retirement Online

Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Ultimate Summer Berry Cake by Lily Vanilli

This Ultimate Summer Berry Cake recipe has been created especially by Lily Vanilli. If you're looking for a sponge cake made with the best ingredients for the best flavour, this one is for you. Lily has adorned this beautiful cake with buttercream and fresh flowers making it a really pretty bake. This cake recipe is perfect if you've got friends round for a coffee. 

Ultimate Summer Berry Cake by Lily Vanilli
Total Time: 50 MINS
Prep time: 20 MINS
Bake Time: 30 MINS
Serves: 12
Skill Level: EASY
Vegetarian

For the Sponge

  • 330g Plain White Flour (We use Allinson's)
  • 320g Unrefined Golden Caster Sugar (We use Billington's)
  • 1.5 tsp Baking Powder
  • Pinch Salt
  • 175g Unsalted Butter (Room Temperature)
  • 3 Eggs (Medium)
  • 190ml Whole Milk
  • Handful Seasonal Berries
  • Sprig Elderflower (To Decorate, Optional)

For the Buttercream

  • 100g Unsalted Butter (Room Temperature)
  • 300g Golden Icing Sugar (We like Billington's)
  • 1 tsp Vanilla Extract (We like Nielsen-Massey)
  • 75ml Double Cream

 

The Method

  1. Preheat the oven to 200ºC/180ºC fan/gas 6.

  2. In a bowl, whisk together the flour, caster sugar, baking powder and salt. Beat in the butter until the mixture appears to be evenly coated and looks like a fine crumble mix, about 2–3 minutes using an electric mixer on medium speed.

  3. Now add the eggs and beat, on medium, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined, but also a bit lighter in colour - really go for it with the beating...it will take a good 3-4 minutes. Top Tip: Best Batter Best Batter Always scrape down the sides of the bowl in between adding ingredients.

  4. Divide the mixture between your two prepared tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean.

  5. Leave to cool completely, then turn out of your tins.

  6. To make the vanilla buttercream, beat the soft butter alone for 4–5 minutes on high speed. Add the icing sugar, vanilla (or berries) and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.

  7. Once your cake is completely cool, use the back of a spoon to spread some of the buttercream on top of the first layer.

  8. Then pile it with chopped fresh strawberries or redcurrants or any fruit you like. Place the second layer on top and decorate with cut strawberries or any fruit plus fresh flowers or elderflower if you like.


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