Summer berry sponge
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Your little one will love helping you make this delicious cake. Why not make it for a celebratory weekend party?
- 60g unsalted butter, melted, plus extra for greasing
- 125g plain flour, plus extra for dusting
- 4 medium eggs
- 125g caster sugar
- 200g full fat soft cheese by Sainsbury’s
- 200ml natural whole milk yogurt
- 2 tbsp Sainsbury’s pure maple syrup
- 1 tsp vanilla extract
- 300g summer berries (raspberries, strawberries, blueberries)
- 1 tsp icing sugar for dusting
TipFor babies, whizz up a few berries with some yogurt
Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm cake tins with a little melted butter. Dust with a little flour and shake out the excess.
Put the eggs and caster sugar in a large bowl and whisk with an electric whisk or in a mixer for about 10 mins until doubled in size, very pale, thick and moussey. Gently fold in half the flour, followed by the remaining flour. Carefully pour in the melted butter and fold in until just incorporated.
Pour the mixture into the tins and bake for 25 mins or until springy to the touch. Leave to cool, then turn out and cool completely on a wire rack.
Beat the soft cheese and yogurt with the maple syrup and vanilla extract. Put 1 sponge on a serving plate and spread with half of the filling. Decorate with half of the mixed fresh summer berries, then lay the other sponge cake on top. Spread over the remaining cream. Decorate with the remaining fruit and dust with icing sugar to serve.