Blackberry Sponge
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 45mins
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- Serves
- 8
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- Calories
- 694
A delicious and fruity cake sandwiched together with fresh cream and blackberry jam. Perfect for an afternoon tea.
recipe updated Feb 22, 2024
Ingredients
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- Unsalted butter
- 250 g
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- All purpose flour
- 250 g
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- Baking powder
- 3 teaspoons
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- Caster sugar
- 250 g
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- Egg
- 6
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- Milk
- 2 tablespoons
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- Blackberries
- 500 g
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- Whipping cream
- 300 g
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- Blackberry jam
- as needed
Tools
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Oven
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Parchment paper
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Cooling rack
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Prospero
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Round pan - 20cm (8")
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Kenwood bowl
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Medium bowl
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Serving plate
Step preview
- Pre-heat oven - 170°C
- Grease and line 2 clean round pans with parchment paper
- Attach K Beater
- Add all purpose flour, baking powder, caster sugar, unsalted butter, egg and milk to the Kenwood bowl
- Mix with splashguard fitted until combined - 2 min, Speed Max
- Then add blackberries to the Kenwood bowl
- Mix with splashguard fitted until combined - 30 sec, Speed Max
- Spoon batter into 2 round pans evenly
- Bake until skewer tests clean - 30 min, 170°C
- Turn out onto cooling rack and let cool
- Clean Kenwood Bowl
- Attach Whisk
- Add whipping cream to the Kenwood bowl
- Mix with splashguard fitted until soft peaks form - 1 min 30 sec, Speed Max
- Transfer cream to medium bowl
- Place half of cake on serving plate
- Transfer half of cream to cake
- Top with blackberry jam
- Layer the other cake on top
- Add the rest of cream to cake
- Top with blackberry jam
- Swirl the jam through the cream
- Serve