Description
A light and fluffy sponge cake layered with fresh berries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes.
- Gently fold in the melted butter, milk, and vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the whipped cream by beating the heavy whipping cream and powdered sugar until soft peaks form.
- Once the cake is cooled, slice it in half horizontally to create two layers.
- Spread a layer of whipped cream on top of the bottom layer, followed by a generous amount of mixed berries.
- Place the top layer of cake on and spread more whipped cream on top. Decorate with remaining berries and mint leaves if desired.
- Slice and serve immediately.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Feel free to use any combination of berries you prefer.
- This cake is best enjoyed the same day it’s made.
Keywords: sponge cake with berries, berry sponge cake, fresh berry cake, light sponge cake recipe, whipped cream cake, summer dessert