8 free range eggs
250g Silver Spoon British caster sugar
50g unsalted butter melted
250g plain white sifted flour
To finish the cake:
750ml double cream
2 punnets strawberries
1 large punnet blueberries
3 tbsp Elderflower presse
Silver Spoon British Icing sugar to dust
1. Pre heat the oven to 180C fan. Grease and line 2 sandwich tins.
2. Place a large pan of water on to boil, when it boils reduce this to a simmer. Place a large mixing bowl over the simmering water (the bowl should not touch the water) in this put the eggs and the caster sugar. Whisk the eggs and sugar with a handheld mixer until the mixture has increased in volume is pale and when the beaters leave ribbons across the batter surface.
3. Add the sifted flour and fold in gently (I did this in stages as if you add ALL the flour at once it tends to sink), add the melted butter at this stage too. You need to make sure all the flour is incorporated gently and avoid knocking air out of the batter.
4. Divide the batter between two sandwich tins. Bake the cakes for about 30 minutes. When cooked leave in the tins for 10 minutes then turn out on a wire rack to cool.
6. To assemble the cake firstly whip the double cream until it forms peaks. Slice each layer of the cakes across to finish up with 4 sponge layers. Layer up the cake by sponge, whipped cream, fresh fruit and repeat.
7. To decorate the top layer leave the strawberries whole and place on top of a layer of cream with the whole blueberries. Give a final dusting of Silver Spoon icing sugar.
Use an electric knife (if you have one) to cut a cake this big and to get a clean slice!
NB. Baking Mad were promoting Silver Spoon British sugar recently in conjunction with Silver Spoon as a provider of the only British sugar. They sent me the two sugars and the plain flour to make this cake, the remaining ingredients I purchased at my own expense.