TWD - Berry Surprise Cake

This week’s TWD recipe is berry surprise cake and was chosen by Mary-Ann of Meet me in the Kitchen. This is essentially a sponge cake filled with a cream cheese and cream mixture and fresh berries. Absolutely delicious and great for this time of year – I think that this is the first time a recipe has been chosen where I can make it using in season fruit.

I halved the recipe and made a 6inch round cake. It actually still made a decent sized cake. The sponge was a genoise sponge. Some of the other TWDers said that their sponge sunk so much it was practically flat. My sponge did sink a little in the middle (Dorie said that was normal) but not too much at all. The sponge was lovely and light.



You then sliced a bit off the top and hollowed out the centre of the cake, filling the centre with a cream cheese and cream combination and fresh berries. Others had said that they didn’t think that the filling was sweet enough – I had to agree. I used icing sugar, as I wanted to make sure that the texture wasn’t grainy and I actually tripled the amount, using 3 tbsp for my half mixture. This turned out the perfect sweetness for me. I wanted to use raspberries, but the raspberries at the fruit and veg shop looked like they had been sitting there for a while, so I went down the strawberry path. Once the lid is put back on the cake, the whole thing is covered in whipped cream. This cake is really a twist on a Victoria sponge cake filled with whipped cream and strawberries.



My husband and I each had a sliver of cake for our pudding on Saturday night. Even though I would have loved to, I couldn’t bring myself to eat the rest yesterday, so I sent it on the building site for the builders etc today. Even though like any good sponge cake, this was at its best on the day it was made, it was still ok today and I am told the builders loved it.

See if the other TWDers enjoyed this cake as much as I did here.