This showstopper cake is the perfect summer teatime treat crammed full of seasonal berries!
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For the cakes
- Butter, to grease
- 6 medium eggs, separated
- 200 g granulated sugar
- 125 g plain flour
- 1 Tbsp. cornflour
- 1/2 tsp. baking powder
For the filling
- 400 ml double cream
- 75 g icing sugar, sifted, plus extra to dust
- 1 1/2 tsp. vanilla bean paste
- 500 g mascarpone
- 75 ml sweet (pudding) wine, vin santo or marsala, optional
- 700 g mixed berries, strawberries halved
- Step 1Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line 2 x 20.5cm round cake tins, at least 4cm deep, with baking parchment. For the cakes, in the bowl of a freestanding mixer, or using a handheld electric whisk and a large bowl, whisk the egg whites to stiff peaks. Gradually beat in the sugar, whisking back up to stiff peaks. Add the yolks and beat briefly to combine.
- Step 2 Sift over the flour, cornflour and baking powder and fold in with a large metal spoon, trying to keep in as much air as possible. Divide the batter between the lined tins, gently smooth to level and bake for 20-25min, until risen and golden. Leave to cool in tins for 5min, then transfer to a wire rack to cool completely.
- Step 3To assemble, using a freestanding mixer or handheld electric whisk, beat the cream, icing sugar and vanilla until the mixture just holds its shape. Add the mascarpone and beat briefly until smooth (over-beating will make it grainy).
- Step 4Slice the cakes in 1/2 horizontally and arrange cut-side up. Place one of the cake halves on a cake stand or plate and brush/drizzle over 1/4 of the alcohol, if using. Spread over 1/4 of the filling and dot on 1/4 of the berries (making sure some of the berries are on the edges). Repeat process twice more, stacking the layers.
- Step 5Brush/drizzle remaining alcohol, if using, over the cut side of the remaining cake then place cut-side down on the stack. Spread over remaining filling and scatter over remaining berries. Dust lightly with icing sugar and serve in slices.
To store:
Keep loosely covered in the fridge for up to 3 days. The filling will thicken a bit, but still taste wonderful.
Per serving:
- Calories: 404
- Protein: 5g
- Total fat: 29g
- Saturates: 19g
- Carbs: 28g
- Total sugars: 21g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
