The Simple Pleasures to be Found in Cake
As we find ourselves embracing the timeless joys that connect us to nature's wonders, we are delighted to bring you a mouthwatering treat that resonated recently with our Instagram community and encapsulates the slow lifestyle that we practice embodying here at Daughter.
Behold a 2-layer vanilla cake, sweetened cream effortlessly poured across its surface, celebrating the beauty found in handmade imperfections. But what truly sets this cake apart is its natural, unpretentious decoration – a ring of fresh thyme stems gracefully encircling the top, cradling a sumptuous mound of plump, fresh blueberries and blackberries. It's a sight that evokes a sense of nostalgia, reminiscent of a time when life's pleasures were savoured and celebrated without haste.
Vanilla Cake with Cream and Berries
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt
Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Place all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just until smooth.
Transfer the mixture into the baking tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly pressed. Alternatively, insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool.
2 tbsp powdered sugar
1 tsp vanilla
Spread a generous layer of the cream between the two layers of cake, then cover the top of the cake with additional cream and a heaped serving of mixed berries.
Image credit: @i_am_natia