This cake is works so well using gluten free flour and is a great celebrational Summer cake perfect for Wimbledon! The sponge is a simple whisked sponge and contains no fat. Whisked sponges rise purely due to the air incorporated during the whisking process.
Serves
8-10 people
Ingredients
- 6 eggs
- 175g caster sugar
- 175g gluten free plain flour or plain flour
- 500ml double cream
- 500g a mix of strawberries, raspberries and blueberries
- Small glass of Pimm’s
- 2 heaped tablespoons raspberry jam (optional)
- Edible flowers and fresh mint for decoration
Method
- Grease and line with parchment paper 3 x 20cm cake tins.
- Preheat the oven to 180C (350F, ESSE Dial Guide MODERATE, aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
- Whisk the eggs and sugar together with an electric whisk until the mixture becomes very pale fluffy and mousse-like.
- Sift the flour over the mixture and carefully fold it in, taking care not to beat any air out of the mixture.
- Pour the mixture into the prepared tins and bake in the oven until risen and golden.
- When lightly pressed with your fingertips it should bounce back, about 20 minutes.
- Allow to cool in the tins for a few minutes and then turn out onto wire racks to cool.
- Sprinkle some Pimm’s over each cake. Whip the cream into soft peaks.
- Carefully spread a little jam on each layer if using. Then sandwich together the 3 layers with some whipped cream and mixed berries.
- Spread a layer of cream around the sides and on top of the cake.
- Finally decorate with more berries and edible flowers and mint if desired!
Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen. Located at Bates Green Farm, Arlington, the Bluebell Farmhouse kitchen is run by Philippa and Michael Vine. Sharing their passion for locally grown and sourced quality ingredients, Philippa runs several themed cookery courses and demonstrations every year using ESSE electric range cookers and the Ironheart wood fired cooking stove. Participants can enjoy the fruits of their labours together afterwards in the delightful country kitchen. Philippa is a professional cook and cookery writer and delights her visitors with her creative and wholesome food.
