Blackberry Topped Sponge Cakes Recipes

BLACKBERRY MOUSSE SPONGE CAKES

Steps:

• Preheat oven to 350°.
• Spray an 18-×-13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper, and spray again. Set aside.
• In a small bowl, combine sugar and orange zest, whisking to blend. Set aside.
• In another small bowl, combine cake flour, baking powder, and salt, whisking well. Set aside.
• In a large mixing bowl, beat egg yolks at high speed with an electric mixer until very light. Gradually add sugar mixture, beating to combine. Add hot water and vanilla extract, beating until incorporated. Gradually add flour mixture, beating until incorporated. Set aside.
• In another mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Add to cake batter, folding gently until combined. Spread batter into prepared pan, smoothing to create a level surface.
• Bake until edges are light golden brown and a wooden pick inserted in the center of cake comes out clean, approximately 10 minutes. Let cake cool completely in pan.
• Using a 2-inch round cutter, cut 33 circles from cake.
• Place Blackberry Mousse in a piping bag fitted with a large open-star tip (Wilton #1). Pipe mousse decoratively onto 11 cake circles. Top each with another cake circle, and pipe with mousse. Repeat with remaining cake circles and mousse.
• Garnish each with an orange curl, if desired.
• In a large bowl, beat cream at high speed with an electric mixer until thickened. Add preserves, 1 tablespoon at a time, until desired color is achieved.
• Refrigerate in a covered container until needed.

BLACKBERRY FOREST CAKE

Steps:

• Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
• Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
• Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
• Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
• Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
• Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

BLACKBERRY & APPLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
• Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 400°F.
• Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
• Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
• Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
• Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
• Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.