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Summer Berry Gateau

A light sponge, topped with Chantilly whipped cream and delicious summer berries. Perfect to end an al fresco meal!


6oz SR Sponge Flour
6oz Baking Liquid (by Stork)
6oz Unrefined Sugar
3 Free Range Eggs
1 teaspoon Vanilla extract

300ml double cream
1 tblspn caster Sugar
1 teaspoon Vanilla extract

Strawberries, blueberries, raspberrries to decorate.
Sieved icing sugar


Step 1

Beat the flour, baking liquid, eggs, sugar and vanilla extract in a bowl until smooth. Pour into a silicone cake mould (I used a 7 heart shaped mould). Cook at GM4 for about 25 minutes or until cooked through. (Insert skewer to check middle). When cooled remove from tin. Whisk cream, sugar and vanilla until soft peaks form and dollop onto the sponge. Decorate with summer berries, finishing with a dusting of icing sugar. Enjoy!!

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