Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 cups self raising flour; 120 gm butter; 1 cup caster sugar; 4 large size free range eggs; 3 tsp vanilla extract; 1 tsp baking powder; 1/2 - 1 cup full fat milk; 3 tsp vegetable or canola oil; 1/4 tsp salt; 1 cup butter; 1.5 cup icing sugar; 1/8 - 1/4 cup corn flour or as required.; 1 tsp vanilla essence; 100 gm melted chocolate (Add milk or coco powder as required to adjust consistency); 200 gm raspberries; 200 gm blueberries; Few strings mint ( optional )

Pooja Yadav

Vanilla Sponge cake with vanilla frosting, dripped chocolate and gorgeous sparkling fresh berries was not only pleasing for my eyes but amazingly palatable to my taste buds too.

A perfect birthday cake made of fruit!! Yes, it was my hubby’s birthday and I choose to make this old fashioned fruit cake recipe because some flavours are always eternal. He loves low key celebration with good food and family, occasionally very close friends.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine American

Servings 10

Equipment

Oven

Ingredients

2 cups self raising flour
120 gm butter
1 cup caster sugar
4 large size free range eggs
3 tsp vanilla extract
1 tsp baking powder
1/2 - 1 cup full fat milk
3 tsp vegetable or canola oil
1/4 tsp salt

Vanilla Buttercream

1 cup butter
1.5 cup icing sugar
1/8 - 1/4 cup corn flour or as required.
1 tsp vanilla essence

Assembly

100 gm melted chocolate Add milk or coco powder as required to adjust consistency
200 gm raspberries
200 gm blueberries
Few strings mint ( optional )

Instructions

Preheat oven to 180 degree Celsius. Grease 8″ cake tin and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Mix butter and sugar on medium to high speed until pale and fluffy (about 3- 4mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla extract.
Stir in flour in small increments, fully incorporating after each addition.
Bake for 35-40mins or until a skewer inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10-15mins then turn out onto wire rack.
Butter at room temperature. Stir in with icing sugar. Mix at medium to high spreed until pale and fluffy. Keep going for good 7-8 minutes.

Assembly

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream.
Repeat with remaining layer and crumb coat the cake. Chill for 20mins.Frost the top and sides of the cake and smooth with a bench scraper.
Add another layer of frosting for smooth finish. If upto your choice and preference.
Melt 100gm of chocolate. Add coco powder and milk to adjust to a flowable consistency. Let it cool down.
Drop it slowly around the margins using a spoon or syringe.
Finish with berry toppings
Chill in freeze. Use freezer for longer storage.
Thaw it before serve if using freezer.

Notes

I have only used 170gm sugar for bake we love less sweetness.

Usually for buttercream frosting standard ratio of sugar and butter is 2:1. I have adjusted the sweetness to my tastebuds.

Sweetness to always to taste and preference please adjust to your like.

I prefer using fresh berries. Thaw the frozen ones before use.

Berries adsorb and loose moisture with change in temperature. I usually prefer to finish the toppings few minutes with serve.

Always keep butter at room temperature.

Always level the flour scoop flat for accurate measurements.

Tapioca flour, cornstarch or jelly powder can be used for better finish with the frosting. It’s totally optional.