Mixed Berries Vanilla Cream Cake

Preparation

• Preheat the oven to 180 degrees 20 minutes before starting.
• In a bowl of the stand mixer, beat the eggs for a few seconds. As it’s mixing add in the caster sugar and beat on level 8 for about 7 minutes. The mixture should triple in volume and become thick and pale.
• While the eggs and sugar are mixing grab a separate bowl and sift the flour, salt and baking powder. Then stir the flour mixture into the stand mixer in batches.
• In an empty bowl combine the melted butter and milk, then add the oil and vanilla essence and mix.
• Add 2 ladles of the flour and egg batter into the milk and butter bowl and whisk.
• Pour the mix into the stand mixer bowl and beat together for 45 seconds.
• Divide the batter into 2x20cm buttered and lined tins and then tap the tins to remove any air bubbles.
• Place the tins in a preheated oven at 180 degrees for about 20-25 minutes until the cake tops are golden.
• Remove the cakes from the tins and allow the cakes to cool.
• In the meantime pour 600ml of thickened cream in the stand mixer bowl using the same whisk attachment and whisk for 1-3 minutes on speed 9 until the cream holds its shape.
• Add the caster sugar and vanilla essence and whip on low speed and then increase the speed and continue to whip for a few more minutes.
• To assemble place the cake on a cake stand or platter, add a dollop of strawberry jam and spread, then a dollop of whipped cream and freshly sliced strawberries.
• Gently add the second cake on top, add the cream and finish off with fresh berries.
• Enjoy!