Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 29-May-2007 18:59 Email | Share | Bookmark
Vanilla Sponge with Summer Berries Cream Swirl

 
 
The weather today was what I would descibed as exuberantly dank. I think one of the reason why God made rainy days,was so I could get some housework done.

Fast forward a few exhaustive hours later...

I thought I could use a treat. What better than some cake with berries and cream. I got the idea to make this cake from Delia. Enjoy....




Vanilla Sponge with Summer Berries Cream Swirl

For the sponge:

6 oz self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz caster sugar
6 oz butter, very soft at room temperature
½ teaspoon vanilla extract

For the filling:

8 oz raspberries
3 tbsp raspberry jam
200 ml heavy cream
3 tbsp caster sugar
1 tsp vanilla extract



Add all the sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture.

Now divide the mixture between the two tins, level it out and place on the centre shelf of the 170 C oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked.

Next, remove them from the oven then wait for about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, leave the sponges to get completely cold, then add the filling.

For the filling, whisk heavy cream until thickened.Add sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.



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