Blackberry Sponge Cake

Soft and light; sweet and fruity – this cake is all about such combinations. It’s also simple and quick to make: ideal when time is short.

Serves: 10 – 12

Time: About an hour + cooling time

Difficulty: Quite easy

Need: 2 x 20cm/8” round tins, preferably loose bottomed

Ingredients

FOR THE SPONGES

Oil or melted butter for greasing
175g/6oz plain white flour
1 tsp baking powder
175g/6oz unsalted butter (softened)
175g/6oz caster sugar
3 eggs, beaten
1 tsp vanilla extract
2 tbsp milk

FOR THE FILLING & TOPPING

225g/8oz Blackberries – whizzed into a puree then sieved, or use blackberry jam for a thicker mixture (or Blackberry curd if you can get it – or make it.)
300g/10oz – 325g/11oz full fat cream cheese
100g/3.5oz – 150g/5.5oz icing sugar
12 – 15 blackberries to decorate

Method

1. Preheat oven to 160C / fan 140C / 325F / Gas 3.

2. Grease and line the tins & dust inside lightly with flour.

3. Sift the flour and baking powder into a mixing bowl.

4. Add the softened butter, caster sugar, eggs and vanilla extract. Beat until mixture is smooth then stir in the milk.

5. Divide mixture evenly between the two tins. Smooth the surface.

6. Bake in pre-heated oven for 25 – 30 minutes. Leave cake to cool in the tins for 5 – 10 minutes then turn out onto a wire rack to cool fully.

7. For the filling/topping, beat the cream cheese then carefully add the icing sugar. Stir in gently at first then beat until smooth. (Add more icing sugar if necessary)

8. Spread half the mixture between the two cakes and swirl half the blackberry puree into it. Repeat this on the top of the cake. (NB test the effect of the puree before committing to a full half measure as it could cause the filling/topping to become too runny.)

9. Add the reserved whole blackberries to decorate.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great sweet and savoury recipes. Two that I’d recommend are my Blueberry and White Chocolate Bundt Cake and my Golden Chocolate Cake, both of which are rather special.