Enjoy a summer delight with this perfectly light and fresh cake featuring luscious fresh cream, summer berries, and zesty lemon curd. It’s incredibly easy to make, and you have the freedom to add your favourite summer fruits for that extra burst of flavour.
Ingredients
mixed summer berries to decorate
lemon curd
For the Cake
200g unsalted butter, softened
200g golden caster sugar
200g self-raising flour
4 large eggs
1 tsp baking powder
1 tsp vanilla extract
1 tbsp whole milk
For the Cream
600ml double cream
2 tbsp caster sugar
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line two 10″ cake tin.
– Place all the ingredients for the cake in a stand mixer. Whisk for 2 minutes.
– Divide the mixture evenly between the cake tins. Place them in the oven and bake for 25-30 minutes.
– Place the cream and sugar in a large bowl. Whisk until you form soft peaks.
– Add ½ the cream to a piping bag.
– Remove the cakes from the oven and tins and let them cool completely.
– Place 1 cake on a serving plate/stand. Pipe the cream on top and add a layer of lemon curd.
– Place the 2nd cake on top and add a thick layer of cream. Drizzle the lemon curd all over and top with mixed summer berries.
– Option to dust with icing sugar.