Olivia's Berries and Cream Cake
By Olivia Ritzen, Media Coordinator
Ingredients
Cake Ingredients:
6 Eggs
250g of Caster Sugar
90ml of warm Water
2tsp Baking Powder
100g of Self-Raising Flour
50g of Potato Flour
450g of your preferred Berries (strawberries, raspberries etc.)
Cream & Toppings Ingredients:
350ml of Double Cream
4tbsp of Icing Sugar
1tsp Vanilla Extract
100g of your preferred Berries (strawberries, raspberries, peaches)
Method
Pre-heat oven to 180C. Line a round cake tin (30cm x 10cm) with baking paper.
Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients and then gently fold them into the whisked eggs. Add the boiled water and then mix until all amalgamated, but don’t over-mix.
Pour the cake mixture into the prepared tin and bake for 30 to 35 minutes, until it has risen and is golden brown. Turn out of the tin and allow to cool on a wire rack.
Meanwhile, make the Chantilly cream by whisking the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.
When the cake is cold, carefully cut it into three slices, and place one slice on a serving plate; spoon a third of the cream over the cake, then add your preferred berries.
Continue to layer the cake this way, ending with the top which is also decorated with cream and your preferred berries.
