The Perfect Summer Party Dessert | Mary Berry's Foolproof Cooking | Mary Berry

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

seasonal fruits

🥗Healthier: dried fruits

💰Cheaper: canned fruits

Dried fruits can be used for a different flavor profile, while canned fruits are often more affordable.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt offers a healthier, protein-rich alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey adds sweetness with fewer calories.

Whisk 4 eggs and 125 g of caster sugar in a bowl.

Rest the bowl on a wet cloth to prevent slipping while whisking.

Whisk until the mixture is pale, light, and fluffy.

Slowly add 125 g of self-raising flour, folding it in gently to keep the air in.

Add 50 g of cold melted butter and mix until combined.

Scrape the bowl clean to ensure all ingredients are used.

Make a second sponge in the same way as the first.

Bake in the oven for around 30 minutes at 160°C fan until golden and springy to the touch.

Check if the sponge is done by seeing if it springs back when touched and shrinks away from the sides of the tin.

Allow the sponges to cool completely before cutting them in half.

Lightly whip 1 and 1/2 pints of double pouring cream until just right.

Cut the sponge in half using a flat knife and a soaring action.

Assemble the cake by adding a generous layer of cream, then adding blueberries, raspberries, and blackberries, pushing them down so the cream comes up between the fruit.

Add a third of the cream on top of the fruit.

It's recommended to prepare the cake the night before and keep it in the fridge to allow the cream to soak into the sponge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens