Mixed Berry Traybake Sponge Cake, a light and moist vanilla cake topped with fresh and juicy strawberries, blueberries and raspberries. It's an incredibly easy dessert to bake with seasonal fruit, and it's perfect for an afternoon tea party, family gatherings, picnics or cake bake sales.
It's berry season and I just can't have enough of them! I love sweet juicy berries, and whenever I have some to spare, (if they don't get eaten up in no time), I love putting them to good use in delicious bakes that all the kids and grown-ups love.
For this traybake cake I used fresh strawberries, blueberries and raspberries, but you can also use blackberries or currants for a nice mix of textures of flavours. The amounts are easy to tweak, you can also choose to use one of them, rather than a mix.
The vanilla sponge works incredibly well with the berries, it's beautifully delicate and light, with the right amount of sweetness added. You can also add cocoa powder to the whole batter or half to create a chocolate vanilla marble cake.
I have a similar traybake sponge cake with cream cheese frosting and red, white and blue sprinkles, which makes for a lovely dessert for your 4th July celebrations.
No matter what you choose to add, the cake is sure to go down really well with the whole family! And traybake means convenience, no more worrying about perfect layers or having the right cake tin.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- berries - a mix of blueberries, strawberries and raspberries and more or less equal amounts, the amounts can be tweaked according to what's available
- self-raising flour - gives the cake a good rise and light texture, if you use plain flour, add 1 tablespoon of baking powder to get the right texture
- eggs - make sure they are at room temperature, so the batter can get a quick lift
- milk - either full-fat or semi-skimmed, both work ok, the full fat is richer though
- sugar - I used caster sugar, granulated sugar works just as well
- vanilla extract and vanilla sugar - I used the extract for the batter and I dusted the cake with vanilla sugar
- oil - I used sunflower oil, but vegetable or any odourless oil works as well
- cornflour - or cornstarch, it prevents the berries from sinking to the bottom of the sponge
Step-by-step photo and instructions
- preheat the oven to 180 degrees Celsius (350 Fahrenheit)
- to make the vanilla sponge, separate the eggs whites form the egg yolks
- add the sugar to the egg yolks, and use a hand mixer to beat them together until you get a smooth pale yellow mixture
- add the milk, vanilla extract and oil, and beat again briefly
- sift in the flour, and use a spatula to mix everything into a batter
- flour and grease a rectangle baking tray ( mine is (30 x 22 x 5 cm / 12 x 9 x 2 inches), then spread the batter into an even layer
- add the cornflour to the berries, and gently shake the bowl to coat the berries evenly with cornflour
- spread the berries over the batter and bake for 35 minutes or until the sponge is golden and a skewer inserted in the middle comes out clean
- remove the cake from the oven and allow it to cool down completely
- sprinkle the cake with vanilla sugar before slicing
Expert tips
Choose ripe but firm fruit for this cake, very soft berries may release too much liquid and make the sponge a little wetter. Adding cornflour prevents the berries from sinking to the bottom of the sponge.
Don't overmix the batter, overmixing will develop gluten, which can make the sponge less light, but rather stodgy.
I absolutely love the cake on its own, but you can also serve it with your preferred ice cream (vanilla ice cream is a classic here) or vanilla custard.
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Mixed Berry Traybake Sponge Cake
Ingredients
- 250 g self-raising flour (2 cups)
- 4 large eggs
- 100 ml sunflower oil (3.4 floz)
- 100 ml milk (3.4 floz)
- 250 g caster sugar (extra fine sugar or granulated sugar, 1 ¼ cups)
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla sugar
- 300 g mixed berries: strawberries, blueberries and raspberries (2 cups)
- ½ tablespoon cornflour (cornstarch)
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponge, separate the egg whites from the egg yolks.
- Add the sugar to the egg yolks and use a hand mixer to beat them together until you get a smooth mixture with a pale yellow colour.
- Add the milk, vanilla extract and oil, and beat again briefly.
- Sift in the flour and use a spatula to incorporate it into the batter.
- Separately, beat the egg whites until you get soft peaks.
- Add the beaten egg whites to the batter, and use the spatula to incorporate them gently without overmixing.
- Grease and flour a rectangle tray (30 x 22 x 5 cm / 12 x 9 x 2 inches) and spread the batter into an even layer.
- Add the berries to a large bowl, add the cornflour and shake the bowl to coat the berries in cornflour.
- Scatter the berries over the batter in an even layer, and bake for 35 minutes or until the sponge is well risen, golden and a skewer inserted in the middle comes out clean.
- Remove the cake from the oven and allow it to cool down completely.
- Sprinkle over the vanilla sugar.
Video
Notes
- Choose ripe but firm fruit for this cake, very soft berries may release too much liquid and make the sponge a little wetter.
- Adding cornflour prevents the berries from sinking to the bottom of the sponge.
- Don't overmix the batter, overmixing will develop gluten, which can make the sponge less light, but rather stodgy.
Nutrition
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