Local foodie, TV presenter and cookbook author Will Stewart shares his berry delicious party treat.
Since Summer is the season for celebrations, and northsider is turning five, I thought it would be the perfect time for me to bake a party cake! This is a fave recipe of mine because it’s really easy, sweet, delicious and loaded with fresh berries that should be coming into abundance, down in price and at their absolute best. I’ve made a Chantilly cream for this recipe, but you can use confectioner’s custard if you prefer. A little top tip taught to me by none other than the fabulous Donna Hay is to watch the knife and not the cake when you’re slicing your bake in half to create the layers. The cake may be uneven, but the knife isn’t! Enjoy a safe and happy celebration season and I’ll see you in 2024,
Lot of love, Will x
Sweet Summer Celebration Cake with Berries and Cream
Serves: 8-10
Takes: 90 minutes (including cooling time)
CAKE:
• 6 eggs
• 250g caster sugar
• 90ml warm water
• 2 tsp baking powder
• 150g self-raising flour
CREAM AND BERRIES:
• 600ml thickened cream
• 4 tbsp icing sugar
• 2 tsp vanilla bean paste
• 250g strawberries, some halved, some whole
• 170g blueberries, left whole
• 125g raspberries, left whole
Method:
• Pre-heat oven to 180C. Line a round cake tin (20cm x 7cm) with baking paper.
• Whisk the eggs with the sugar until light and fluffy - see tip below. Mix the baking powder and flour together, then gently fold into the eggs, making sure to incorporate all of the flour.
• Add the warm water and then stir until combined, trying not to over mix. Pour the cake mix into the prepared tin and bake for 35 to 40 minutes, until it has risen, is golden, and set.
• Turn the cake out of the tin and allow to cool on a wire rack.
• Meanwhile, whisk the cream, icing sugar and vanilla bean paste together until the cream holds firm peaks. Cover and store in the fridge until needed.
• When the cake is cold, carefully cut it into three layers. Placing one layer on a serving plate, spoon a third of the cream on to the cake, then add some of the berries.
• Continue to layer the cake this way, ending with the top which is also decorated with cream, strawberries, raspberries and remaining blueberries.
Tip: Be patient when whisking to make sure this part of the mix is really light and fluffy. I used an electric hand whish to whisk my eggs for 10-12 minutes to get to the desired consistency.
Got a cooking question, local recommendation or idea you’d like to see me rustle up in the northsider kitchen?
Drop me a line at hello@northsider.com.au!