CAKE IN THE HOUSE

Make the most of early blackberries with this magnificent sponge. An unusual recipe that results in the lightest cake, which both looks and tastes enchanting

WILD BLACKBERRY & ROSE PETAL SPONGE Serves 6–8

Melted butter, for greasing 140g plain flour, plus extra for dusting 3 organic eggs 225g granulated sugar 1 tsp baking powder Pale pink rose petals, fresh or crystallised for the filling

110ml whipping cream 2 tsp icing sugar, plus extra for dusting ½ tsp rosewater (optional) 225–350g wild blackberries

1 Preheat oven to 190C/Fan 170C/Gas 5. Brush two 20.5cm cake tins evenly with melted butter and dust with flour (lining the base with a circle of greaseproof paper will make removal easier, too).

2 Separate the eggs. In a food mixer, whisk the yolks with the sugar for 2 mins, then add 75ml water. Whisk for 10 mins until light and fluffy.

3 Sift the flour and baking powder into the mousse in batches. Whisk the egg whites until they hold a stiff peak. Gently fold them into the fluffy base.

4 Pour into the prepared cake tins and bake for about 20 mins until the centre is firm and the edges begin to shrink from the tin edge. Remove the cakes from the tins and cool on a wire rack.

5 Whip the cream, then add the icing sugar and a few drops of rosewater (if using).

6 Sandwich the cold sponges together with the whipped cream and the blackberries. Dust a little icing sugar over the top of the cake. Sprinkle with fresh or crystallised rose petals.

Recipe from Grow, Cook, Nourish by Darina Allen (Kyle Books). Photography: Clare Winfield