Mixed Berry Traybake Sponge Cake

A slice of berry cake on a white plate with partially-visible slices of cake next to it.

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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.

Prep Time15

Cook Time35

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: International

Servings: slices

Calories: 161kcal

Author: Daniela Apostol

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)

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.

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