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Upside Down Berry Sponge

Upside Down Berry Sponge

Recipe Submitted By: bakingmad

This Upside Down Berry Sponge Recipe Features in the 6th Episode of Baking Mad with Eric Lanlard on Monday 30th May. Made and created by Eric Lanlard himself this offers perfect baking inspiration. Baking Mad with Eric Lanlard can be seen on every Monday at 2:40pm on Channel 4 from 25^th April.

Preparation Time	20 minutes
Baking Time	50 minutes
Portions	Serves 8-10
Skill Level	Medium
Average Rating

Upside Down Berry Sponge Ingredients

200 grams	Butter unsalted
200 grams	Golden Caster Sugar (Billington's)
5	Free Range Eggs (Happy Eggs)
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
	Vanilla Pods (Silver Spoon Create) seeds from a vanilla pod
200 grams	Self Raising Flour (Allinson Nature Friendly)
400 grams	Summer berries, a mixture of red currants, blueberries, strawberries, raspberries
2 tbsp	Golden Syrup (Silver Spoon)

Additional Ingredients

250 grams	mixed fresh berries
	Edible gold leaf (optional)
	Sugared Jasmine flowers (optional)
	Icing Sugar (Silver Spoon Homegrown) to dust

This recipe uses

How to make Upside Down Berry Sponge

Click on the text to highlight the different stages as you go along,
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Preheat oven to 180C and line the base of a 22cm springform cake tin with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the vanilla extract and seeds and then beat in the eggs, one at a time, until well combined. Sift in the flour then fold in with a metal spoon.
Drizzle the golden syrup in across the base of your lined tin and place a layer of whole berries on top. Place the sponge mix on top. Sit the cake on a baking trap to catch any juice that may escape from the tin and bake in oven for 50 minutes to 1 hour. Cool the cake in the tin for about 20 minutes, then release from the tin and turn the cake upside down to present beautiful berries on top.
To decorate, slice the larger strawberries and place the smaller berries on top of the cake. If using sprinkle some edible gold leaf and jasmine flowers on top and finish with a dusting of icing sugar.