Liz Earle's fat-free rose and berry sponge cake

Serves 6-8


For the sponge
6 eggs
1 tsp vanilla extract
200g golden caster sugar
200g self-raising flour, sifted

For the filling
200g strawberries, hulled and chopped
200g raspberries
1 tbsp rosewater
2 tbsp icing sugar, plus extra to serve
100g blueberries
100g redcurrants
450ml double cream (or substitute
half with crème fraîche)


Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 23cm springform cake tin with baking paper.

Put the eggs, vanilla and sugar into a large mixing bowl, and beat with an electric whisk for about 8 minutes until the mixture is pale and fluffy and has trebled in volume

To tell if you have whisked enough, lift the beaters out of the mixture. If a ‘ribbon’ of mixture sits on the surface for about 5 seconds you are there. Very gently, fold in the flour along with a pinch of salt making sure you mix in all of the flour. Pour into your prepared cake tin and bake for 25 minutes, or until the cake is golden, risen and a skewer inserted into the centre of the cake comes out clean.

Allow to cool for 5 minutes in the tin then remove and cool completely on a wire rack. To make the filling, put three quarters of the strawberries and three quarters of the raspberries into a bowl with the rosewater and the icing sugar and stir. Lightly crush a few of the berries with the back of a spoon.

Allow to stand for a few minutes until it starts to become juicy. Meanwhile whip the cream to soft peaks. To assemble the cake, cut the sponge in half horizontally. Place the bottom half on a serving plate, spoon some of the rosewater berry juice over it and allow to soak in.

Then spread half of the cream over the base, and sprinkle over half of the juicy berries, and half the remaining strawberries, raspberries and blueberries. Sit the second layer of sponge on top, repeat the process, then drape the redcurrants over the top and finish with a dusting of icing sugar.

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