Summer Berry and Soft Vanilla Sponge Cake

I have been desperately trying to hold onto summer. When it starts going dark before 9pm and sunglasses are no longer a commuting staple, you know the end of summer is here.

So it was Saturday and I had friends coming over for tea, and a hungry boyfriend soon to return from playing rugby, so thought I would try and crack the perfect vanilla sponge with home made berry coulis, vanilla buttercream and fresh berries.

It went down an absolute storm, and it was probably the most delicious cake I have ever made. I will make cupcake versions of it next time, perhaps with the coulis piped into the cakes, because unfortunately this cake was too big to be finished! 

To make this cake you will need;

330g plain flour, sifted

320g caster sugar

1 and a half tsp baking powder

Pinch of salt

175g unsalted butter at room temperature

3 eggs

190ml whole milk

1 and a half tsp vanilla extract 

For the berry coulis you will need;

200g fresh raspberries and/or blackberries

50g caster sugar

50ml water

250g fresh fruit to decorate (I used strawberries, raspberries and blueberries)

For the vanilla buttercream you will need;

100g unsalted butter, softened

300g icing sugar

1tsp vanilla extract

75ml double cream

To make the cake;

. Preheat the oven to 180C

. In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix. This should take 2-3 minutes on a medium speed

. Add the eggs and beat them first on medium, then on high, until just incorporated

. Add the milk and vanilla and beat (again on medium, then high) until the mixture is smooth and combined; it will appear a bit lighter in colour and normally takes 2-3 minutes

. Divide the mixture between two prepared cake tins and level out to the edges. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely

For the buttercream;

. Beat the butter alone for 4-5 minutes on high speed

. Add the sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2-3 minutes

For the coulis;

. Place all the ingredients in a medium-sized heavy bottomed plan and bring to the boil over a gentle heat, stirring continuously. Reduce to a summer and heat for 15 minutes, or until thickened

. Allow to cool, then transfer the coulis to a liquidiser or use a hand blender to puree. Finally pass it through a sieve, pushing through as much of the pulp as possible and discarding any seeds

To assemble the cake;

. Put a layer of buttercream on the flat side of one half of the cake. Cover it with some of the coulis and a small amount of fresh fruit

. Then put the top of the cake on, and top it with the rest of the buttercream, coulis and the fresh fruit.

Enjoy!