Fortnum's Rum Berry Sponge recipe
This is a real treat for any sweet tooths and cake lovers - and the sponges can be made up to two days in advance and kept in a large tupperware in the fridge. The cake can be filled with the cream and fruit up to six hours before serving.
What you'll need
SERVES 8-10.
For the sponges
250g plain flour
1⁄4 tsp salt
2 1⁄2 tsp baking powder
200g butter, at room temperature
200g caster sugar
4 large eggs
75ml whole milk
To assemble
200ml double cream
50g Greek yoghurt
3 tbsp Fortnum’s Vanilla Honey
300g drained Fortnum’s Rumtopf fruits
Icing sugar to dust
Seasonal fruit or candied peel to decorate (optional)
What to do
1. Preheat your oven to 180°C/160°C Fan/Gas 4. Grease and line three 18cm (7-inch) round cake tins. Sift the flour, salt, and baking powder into a bowl and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture begins to curdle. Add the flour in three separate additions, folding it in with a large metal spoon.
3. Divide the mixture evenly between the three tins, then place them in the preheated oven. Bake for 20-22 minutes, until the cakes are golden brown, well risen, and a skewer inserted into the centre comes out clean. Leave the cakes in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
4. In a medium bowl, use an electric whisk to whip the cream until it forms soft peaks. Gently fold in the Greek yoghurt, then fold in the vanilla honey.
5. To assemble the cake, place the first sponge on a serving plate or cakestand. Spread half of the cream mixture on top, then add half of the drained rumtopf fruits. Top with the second sponge and cover with the remaining cream and fruit.
6. Place the third sponge on top, then finish with a dusting of icing sugar and some seasonal fruit or candied zest to decorate. Chill until ready to serve.
Inspiration
Peach Shortcake Recipe
Fried Pickle Chips Recipe