SUMMER BERRY CAKE

Serves: 12
Prep time: 1 hour
Cooking time: 20 minutes

For the sponges
*200g unsalted butter, softened
*200g caster sugar
*Pinch of salt
*Seeds of 1 vanilla pod
*4 medium eggs
*200g self-raising flour

For the sugar syrup
*150ml water
*150g caster sugar
*1 vanilla pod, scraped

For the buttercream
*250g unsalted butter, softened
*250g icing sugar, sifted
*Pinch of salt
*3tbsp mixed berry jam

For decoration
*1tbsp cocoa powder

Equipment
*3 x 15cm (6in) round cake tins
*Turntable
*Metal side scraper
*Cake stencil

First, bake the sponges one day ahead or they may crumble when trimmed. Preheat the oven to 175°C/350°F/gas mark 4. Grease the cake tins and line the bottoms with greaseproof paper. Place the butter, sugar, salt and vanilla seeds into a mixing bowl, and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3tbsp of the flour. This will rebind the batter. Sift in the remaining flour and fold through until combined. Divide the batter mix evenly between the cake tins. Bake for 15-20 minutes, until
the sides begin to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. Remove them and rest for 10 minutes. While the sponges are baking, make the sugar syrup. Place the water, sugar and vanilla pod in a saucepan and bring to the boil. Simmer until all the sugar has dissolved. Set aside to cool. Using a pastry brush, soak the tops of the sponges with syrup. After they’ve cooled a little more, run a knife around the sides of the tins, remove the sponges and leave to cool on a wire rack. Once
cool, wrap the sponges in cling film and rest them overnight at room temperature.The next day, make the buttercream filling. Place the butter, icing sugar and salt in a mixing bowl and cream together until very pale and fluffy. Add the jam to the mixture and stir until combined. To assemble the cake, trim the sponges so they are all the same size, then sandwich together using one-third of the buttercream. Use the remaining buttercream to cover the top and sides. Centre your stencil on the top of the cake. Dust with cocoa powder, and remove the stencil. Serve the cake at room temperature

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