Name: Summer celebration cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 16
Cuisine: British
Ingredients: Easy vanilla cake mix (see recipe below - you won't need the syrup); 2 x 170g punnets raspberries; 225g punnet blueberries; 225g tub crème fraîche; icing sugar (optional)

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Summer celebration cake

Summer celebration cake

Jane Hornby

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Serves 16

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 5 out of 5.12 ratingsRate

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This fruity cake is impressive but easy to make - perfect for birthdays or for dessert

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Vanilla cake

A star rating of 4.6 out of 5.232 ratings

Ingredients

Nutrition

Units:

MetricUS

Easy vanilla cake

mix (see recipe below - you won't need the syrup)
2 x 170g punnets raspberries
225g punnet blueberries
225g tub crème fraîche
icing sugar

(optional)

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Nutrition: per serving

kcal349
fat22g
saturates13g
carbs35g
sugars19g
fibre1g
protein6g
salt0.24g

low

Method

step 1

Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
step 2

Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.

Recipe from Good Food magazine, June 2009

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A star rating of 5 out of 5.12 ratings

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