Fruit Galore Sponge Cake

Ingredients and Weight:

• Unsalted butter, softened: 113g (1/2 cup)
• Caster sugar: 190g (1 cup), plus extra for dusting
• Large eggs: 4
• Vanilla extract: 1 teaspoon
• Self-raising flour: 150g (1 cup)
• Baking powder: 1/2 teaspoon
• Blueberries, fresh or frozen: 150g (1 cup)
• Mixed fruit, such as strawberries, raspberries, and blackberries: 150g (1 cup)
• Icing sugar, for dusting: as needed

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the blueberries and mixed fruit.
7. Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
9. Dust with icing sugar before serving.

Nutritional Information:

• Calories: 250 per slice
• Fat: 10g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Fluffy and moist sponge cake
• Vibrant and flavorful with fresh blueberries and mixed fruit
• Perfect for a special occasion or brunch

User Comments:

• "This cake was a hit at my last dinner party. The fruit combination was perfect and the sponge was so light and airy." - Sarah
• "I love the bright and cheerful colors of this cake. It's a beautiful centerpiece and delicious too." - Emily
• "This is the easiest and most delicious fruit cake I've ever made. I will definitely be making it again and again." - Jessica

Special Precautions and Tips:

• If using frozen blueberries, thaw them before adding them to the batter.
• Do not overmix the batter, as this will result in a tough cake.
• If the top of the cake starts to brown too quickly, cover it with foil for the remaining baking time.