This showstopper cake is the perfect summer teatime treat crammed full of seasonal berries!
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Yields:
16 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
404
Ingredients
For the cakes
Butter, to grease
6
medium eggs, separated
200g
granulated sugar
125g
plain flour
1Tbsp.
cornflour
1/2tsp.
baking powder
For the filling
400ml
double cream
75g
icing sugar, sifted, plus extra to dust
11/2tsp.
vanilla bean paste
500g
mascarpone
75ml
sweet (pudding) wine, vin santo or marsala, optional
700g
mixed berries, strawberries halved
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line 2 x 20.5cm round cake tins, at least 4cm deep, with baking parchment. For the cakes, in the bowl of a freestanding mixer, or using a handheld electric whisk and a large bowl, whisk the egg whites to stiff peaks. Gradually beat in the sugar, whisking back up to stiff peaks. Add the yolks and beat briefly to combine.
Step 2 Sift over the flour, cornflour and baking powder and fold in with a large metal spoon, trying to keep in as much air as possible. Divide the batter between the lined tins, gently smooth to level and bake for 20-25min, until risen and golden. Leave to cool in tins for 5min, then transfer to a wire rack to cool completely.
Step 3To assemble, using a freestanding mixer or handheld electric whisk, beat the cream, icing sugar and vanilla until the mixture just holds its shape. Add the mascarpone and beat briefly until smooth (over-beating will make it grainy).
Step 4Slice the cakes in 1/2 horizontally and arrange cut-side up. Place one of the cake halves on a cake stand or plate and brush/drizzle over 1/4 of the alcohol, if using. Spread over 1/4 of the filling and dot on 1/4 of the berries (making sure some of the berries are on the edges). Repeat process twice more, stacking the layers.
Step 5Brush/drizzle remaining alcohol, if using, over the cut side of the remaining cake then place cut-side down on the stack. Spread over remaining filling and scatter over remaining berries. Dust lightly with icing sugar and serve in slices.
To store:
Keep loosely covered in the fridge for up to 3 days. The filling will thicken a bit, but still taste wonderful.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
