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Wholemeal Sponge Layer Cake with Cream and Berries

Makes 1 layer cake

This delicious, super fruity wholemeal berry cake can be made with one or more type of fresh berries such as strawberries, raspberries, blueberries or wild gathered blackberries.

Free from Soya
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • WHOLEMEAL SPONGE LAYERS
  • 3 eggs
  • 125g caster sugar
  • 75g oil
  • 125g Doves Farm Organic Self Raising Wholemeal Flour
  • oil, for tins
  • icing sugar, to dust
  • CREAM AND BERRY FILLING
  • 125ml double cream
  • 100g raspberries or other berries
  • 3 tbsp raspberry or strawberry jam

Wholemeal Sponge Layers

  1. Pre-heat the oven.
  2. Rub some oil around the inside of two 15cm/6” round cake tins or insert a baking liner.
  3. Break the eggs into a bowl, add the sugar and beat until thickened.
  4. Mix in the oil.
  5. Sieve the flour into the bowl adding any bran left in the sieve and gently mix with a metal spoon.
  6. Divide the mixture between the prepared tins and smooth the tops.
  7. Bake for 25-30 minutes.
  8. Leave to cool in the tin for 5 minutes then turn the cakes out onto a rack and leave to cool.

Cream and Berry Filling

  1. Measure the cream into a bowl and beat until thickened.
  2. Stir in the berries, allowing them to crush slightly.
  3. Spread the filling over one cold sponge.
  4. Spread the jam over the base of the second sponge and place it jam side down on the cream.
  5. Before serving, dust a little icing sugar over the top.

Equipment

2 x 15cm/6” round cake tins and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
BERRY CAKE: Correction I did not use yeast it should have been 1 tsp and 1/8 of a teaspoon of BAKING POWDER. SORRY. It is a great cake.
By Jackie
15 Jan 2019
I have made this cake twice now and it has turned out extremely well. I didn't have any wholemeal self-raising flour, I did have wholemeal plain flour so I added 1tsp +1/8tsp of dried yeast to the wholemeal Plain Flour. I also used frozen berries.
By Jackie
15 Jan 2019
I made this cake today & it was absolutely delicious, the family finished the whole cake for dessert. I followed the recipe, using just raspberries. So good, the cake is really light & soft, & not too sweet as the filling has no sugar in it. ( I did find the baking paper had to be removed very carefully, as it sticks a little to the fruit, & also the cakes had to be carefully removed from the cooling rack too. But worth it!)
By Steve Burke
20 Apr 2018

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Ingredients

Change Quantities:
  • WHOLEMEAL SPONGE LAYERS
  • 3 eggs
  • 125g caster sugar
  • 75g oil
  • 125g Doves Farm Organic Self Raising Wholemeal Flour
  • oil, for tins
  • icing sugar, to dust
  • CREAM AND BERRY FILLING
  • 125ml double cream
  • 100g raspberries or other berries
  • 3 tbsp raspberry or strawberry jam

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