Summer celebration cake

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Video tutorial: Creaming butter and sugar

1. Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
2. Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.

PER SERVING

349 kcalories, protein 6g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 1g, salt 0.24 g

Latest comments and suggestions

• Helen

  21 June 2009

  Helen rated and commented on this recipe

  

  Delicious. Halved the amount and made without the creme fraiche and fruit topping as wasn't going to eat it quick enough.

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• Gbobs

  20 July 2009

  Gbobs rated and commented on this recipe

  

  I have made this cake twice now and believe me its the best ever! It is so moist and SOOO moreish....

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• Jane

  10 August 2009

  Jane rated and commented on this recipe

  

  Just made this for a birthday and it was really nice..everyone, I mean everyone, commented on how delicious it was. I would however add a little more vanilla next time and also, more creme fraiche. I had some double cream to spare and that just made it heavenly!!

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• Jacqueline

  11 September 2009

  Jacqueline commented on this recipe

  This is a wonderful cake, I have made it many times and its make a wonderful dessert. First time I made it I put strawberries in it as well by mistake, have never looked back now I always do it.

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Ingredients

• Easy vanilla cake mix (see recipe below - you won't need the syrup)
• 2 x 170g punnets raspberries
• 225g punnet blueberries
• 225g tub crème fraîche
• icing sugar (optional)

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

Ingredients

• Easy vanilla cake mix (see recipe below - you won't need the syrup)
• 2 x 170g punnets raspberries
• 225g punnet blueberries
• 225g tub crème fraîche
• icing sugar (optional)

PER SERVING

349 kcalories, protein 6g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 1g, salt 0.24 g

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