Ingredients

The following ingredients have 4 Servings
  • 225 grams unsalted butter
  • 225 grams caster sugar
  • 225 grams self-rising flour
  • 1 teaspoon baking soda
  • 1/4 cup evaporated milk (or fresh milk but at room temperature)
  • 4 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream (chilled)
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water (cold)
  • 5 raspberries
  • 6 strawberries
  • 6 cherries
  • 1 teaspoon confectioners sugar (for dusting)
  • 1 cup berry jam (can be raspberry or strawberry)

Instruction

  • Preheat the oven at 350° F/180°C.
  • In a bowl add the butter and soften until getting a uniform whipping butter. Make sure butter is soft. Then add the caster sugar and whip again on medium speed.
  • Pour the vanilla extract and the eggs on by one while continue mixing. Add the baking soda and spoon the flour one spoon at a time. Finally add the milk and continue mixing until getting a uniform fluffy cake batter.
  • Grease the rounds cake pans with either spray or butter and flour. You can cover the bottom of the pan with parchment paper if desired.
  • Bake the cakes for 20-25 minutes until golden brown. Do not overcook as the sponge cake could dry and become sandy to the taste.
  • Let the cakes cool for a few minutes before taking them out of the cake molds. This is important as this sponge cake is delicate and could brake if taken out when warm.
  • Let the cakes cool on a cooling rack and prepare the whipping cream. Make sure to chill the heavy cream, the whisk and the bowl before starting.
  • Pour the whipping cream and whip on high using the stand mixer. Add the confectioners sugar and the vanilla when the whipping cream has doubled. Stabilize the whipping cream with gelatin for easy decorating.
  • Take one of the cakes and place it in a serving dish. Add some jam at the bottom to keep the cake steady. Spread jam place the other cake on top. Secure the cake with two wooden sticks or with two thick plastic straws.
  • Using a spatula start icing the cake with the stabilized whipped cream. Decorate using a piping bag and garnish with the berries.