All three girls love baking and have now got to the stage of developing their own recipes. This is Lara's recipe for her Very Berry Cake, perfect for when you have guests coming over for tea or as a summery dessert. Just a simple Victoria sandwich with cream and berries, but pretty good for a 7 year old!
Lara's Very Berry Cake
Ingredients
225g caster sugar
225g self-raising flour
225g softened butter
4 eggs, beaten
2 tsp baking powder
600ml double cream
200g strawberries
150g raspberries
Method
1. Pre-heat the oven to 180C. Grease and line two 20cm sandwich tins.
2. Beat all the ingredients together until you have a smooth batter that falls from the spoon. Using an electric whisk makes this a lot easier, especially for children. Be sure not to over-beat the mixture though.
3. Divide the mixture evenly between the tins and smooth with the back of a wooden spoon.
4. Bake for about 25 minutes until the cake is golden and the top springs back when lightly pressed. The cake should be slightly coming away from the tin at the edges.
5. Loosen the edges with a palette knife and turn the sponges out on to a wire cooling rack.
6. When the cake is cooled, whip the cream until thick then divide in two.
7. Mix one half with the raspberries and spread across the bottom cake, top with the second sponge. Decorate with strawberries and serve.
N.B: As it contains cream any leftovers will need to be stored in the fridge. Eat within 24 hours, if it lasts that long!
Lara's Very Berry Cake
Ingredients
225g caster sugar
225g self-raising flour
225g softened butter
4 eggs, beaten
2 tsp baking powder
600ml double cream
200g strawberries
150g raspberries
Method
1. Pre-heat the oven to 180C. Grease and line two 20cm sandwich tins.
2. Beat all the ingredients together until you have a smooth batter that falls from the spoon. Using an electric whisk makes this a lot easier, especially for children. Be sure not to over-beat the mixture though.
3. Divide the mixture evenly between the tins and smooth with the back of a wooden spoon.
4. Bake for about 25 minutes until the cake is golden and the top springs back when lightly pressed. The cake should be slightly coming away from the tin at the edges.
5. Loosen the edges with a palette knife and turn the sponges out on to a wire cooling rack.
6. When the cake is cooled, whip the cream until thick then divide in two.
7. Mix one half with the raspberries and spread across the bottom cake, top with the second sponge. Decorate with strawberries and serve.
N.B: As it contains cream any leftovers will need to be stored in the fridge. Eat within 24 hours, if it lasts that long!
