This classic sponge and cream recipe has become one of my favourites. It’s very elegant but also really packs a punch with flavour. The orange and blackberry combo is just divine.
Poh's Blackberry Orange Gateau
Print ThisINGREDIENTS
Sponge
6 eggs
3/4 cup caster sugar
Pinch of salt
Finely grated zest of 1 orange
1/2 cup plain flour
1/4 cup wheaten cornflour
1 tsp baking powder
Bits & Pieces
600ml cream
60g icing sugar
Finely grated zest of 1 orange (reserve 1/2 for decorating
1 1/2 cups fresh or frozen blackberries, defrosted – reserve 10 perfect ones for decorating
INSTRUCTIONS
Preheat the oven to 170ºC (FF). Line the bottom of 2 x 20cm round cake tins with baking paper. Grease and flour the sides.
To make the sponge combine the eggs, sugar and salt in a large mixing bowl and mix using an electric mixer with a whisk attachment, on high, until the mixture triples in volume. It should look pale and fluffy. Add the orange zest, then sift 1/3 of the combined flours directly over the egg mixture. Fold in very gently using a whisk making sure there are no pockets of unmixed flour. Repeat until all the flour is used up.
Divide the mixture evenly into the prepared tins and bake for about 20 minutes or until an inserted skewer comes out clean. Run a paring knife around the edge of each cake to release the sides, then turn cakes onto a wire rack to cool completely before assembling
To make the orange blackberry cream, whisk the cream and icing sugar with an electric mixer until stiff peaks form. Very gently fold in half the zest and about a dozen roughly mashed blackberries to create a ripple effect.
To assemble the cake, slice each cake horizontally, in half. Fill layers with about 2/3 the cream (reserving the other half for covering the cake), then dot each layer evenly with the blackberries. Cover the rest of the cake with the remaining cream. If there is extra, don’t feel the need to use it all. Dot the 10 reserved blackberries around the edge of the cake evenly then sprinkle with the reserved grated orange zest.
Tip: Try not to overwork the cream especially on the outer coating of the cake or you will lose the ripple effect.
