Summer Party Gâteau

A show-stopping four-layer Genoese sponge cake filled with whipped cream and mixed fresh berries, dusted with icing sugar.

Dessert Summer Berries Cake Celebration

Estimated Nutrition

Calories

464.5

kcal / serving

7432 kcal total

Carbs

28.4g

per serving

453.6 g total

Fat

36.6g

per serving

585.1 g total

Protein

5.5g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

250

Self-Raising Flour

pinch

Icing Sugar

For dusting

Dairy

piece

Eggs

100

Butter

Melted and cooled, plus extra for greasing

900

Double Cream

Fruits

400

Raspberries

300

Blueberries

300

Blackberries

Method

Preheat oven to 180°C and grease two 23cm tins with butter and baking paper.

Whisk four eggs and half the sugar until thick and pale.

Fold in half the flour and half the melted butter, then pour into a tin.

Repeat steps two and three for the second sponge.

Bake both sponges for 30 minutes until golden and firm.

Cool on a wire rack and slice each sponge horizontally into two layers.

Whip the cream to firm peaks and reserve 4 tablespoons for the top.

Layer sponges with cream and mixed berries, repeating for three layers.

Decorate the top with reserved cream and berries, then chill before dusting with icing sugar.