Celebration Summer Fruit Layer Cake

A light fatless sponge layered with raspberry conserve, cream and summer fruits topped with fresh fruits and meringue kisses. Many thanks to Rayburn specialist Dawn Roads for this delicious recipe.

Celebration Summer Fruit Layer Cake

Ingredients:

Sponges:

9 large eggs

3 x 85g of caster sugar

3 x 85g of plain flour

A little oil for brushing

 

Syrup:

50g of caster sugar

50ml of water

Squeeze of lemon juice

2 tbsp kirsch (optional)

 

Filling and topping:

600ml of double cream

500g of strawberries

500g of raspberries

300g of cherries, pitted and halved  

6-8 tbsp of raspberry conserve

Meringue kisses

Sieved icing sugar for dredging

Serves 16

 

Method:

1. Preheat the Rayburn Main Oven to 200°C.

2. Make the sponges in three batches using an AGA Deep Baking Tray, 34.5cm x 23.7cm or a Swiss Roll Tin. Line the tin with baking parchment and lightly brush with oil before filling.

3. Place 3 eggs and 85g caster sugar into a stand mixer bowl and whisk until thick and creamy – when the whisk is lifted from the mixture it should leave a ‘ribbon’ on the surface. Once achieved fold in 85g of plain flour. Pour mixture into the prepared tin and cook in the centre of the oven for around 7 minutes until golden and just firm to the touch. Repeat steps to make the other two sponges.

4. Whilst the sponges are cooking make up the syrup by melting 50g of caster sugar in 50ml of water on a low heat and then boil for 2 minutes to thicken slightly. Add a squeeze of lemon juice and Kirsch liqueur (optional). Leave to cool.

5. Whip 600ml of cream until just thickened and remove a generous third for the topping. Reserve a selection of the best shaped fruits for the topping (about 600g). Chop the remaining fruit and fold into the remaining cream (taste and add a little icing sugar if you prefer more sweetness).

6. Place a layer of sponge onto a serving plate and brush with a third of the syrup. Spread half of the raspberry conserve onto the first sponge layer and then cover with half of the fruit and cream mixture. Place the second sponge layer on top and repeat the process. Place the third sponge layer on the top and check the level of the cake is even.

7. Lastly, brush the top layer of sponge with the remaining syrup and lightly spread the reserved cream to cover. Pile the fruit over the centre and scatter with the meringue kisses. Dredge with icing sugar to serve.

AGA Tips: 
•    Substitute elderflower or passion fruit curd for the raspberry conserve.
•    Use fully ripe fruit for natural sweetness — no need to add any extra sugar.