Bryonyhttps://www.instagram.com/p/DXUg210iGmZ/
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#berrycompote #raspberrycake #strawberrycake #victoriasponge #fluffycake #buttercreamflowers #teatimebakes #macrofood #cakecakecake #spongecakevanilla #foodcloseup
Lifestyle | Foodie | Family | Bryony on Instagram: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge • 200g unsalted butter, softened • 200g caster sugar • 4 medium eggs • 200g self-raising flour • 1 tsp vanilla extract • 2 tbsp milk Berry Compote • 250g raspberries or strawberries (fresh or frozen) • 60g sugar • 1 tbsp lemon juice • 1 tbsp cornflour + 1 tbsp cold water Buttercream • 250g unsalted butter, very soft • 500g icing sugar • 1 tsp vanilla extract • 2–3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170°C (fan). Line two 8-inch tins. Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Gently fold in flour, then add vanilla and milk. Divide between tins and bake for 20–25 minutes until lightly golden. Cool completely. 2. Berry Compote: Heat berries, sugar and lemon juice until bubbling. Stir in cornflour mixture and cook until thick and glossy. Leave to cool fully - it should be thick and spreadable. 3. Buttercream: Beat butter for 3-5 minutes until pale and fluffy. Add icing sugar gradually, mixing well. Add vanilla and milk until smooth and spreadable. 4. Assembly: • Place one sponge on your board. • Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). • Spoon the berry compote into the centre. • Add the second sponge on top. • Apply a thin crumb coat and chill for 20 minutes. • Finish with a thicker layer of buttercream. • Decorate with piped flowers in soft pinks and white 🌸"
bryonyannie on April 19, 2026: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge • 200g unsalted butter, softened • 200g caster sugar • 4 medium eggs • 200g self-raising flour • 1 tsp vanilla extract • 2 tbsp milk Berry Compote • 250g raspberries or strawberries (fresh or frozen) • 60g sugar • 1 tbsp lemon juice • 1 tbsp cornflour + 1 tbsp cold water Buttercream • 250g unsalted butter, very soft • 500g icing sugar • 1 tsp vanilla extract • 2–3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170°C (fan). Line two 8-inch tins. Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Gently fold in flour, then add vanilla and milk. Divide between tins and bake for 20–25 minutes until lightly golden. Cool completely. 2. Berry Compote: Heat berries, sugar and lemon juice until bubbling. Stir in cornflour mixture and cook until thick and glossy. Leave to cool fully - it should be thick and spreadable. 3. Buttercream: Beat butter for 3-5 minutes until pale and fluffy. Add icing sugar gradually, mixing well. Add vanilla and milk until smooth and spreadable. 4. Assembly: • Place one sponge on your board. • Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). • Spoon the berry compote into the centre. • Add the second sponge on top. • Apply a thin crumb coat and chill for 20 minutes. • Finish with a thicker layer of buttercream. • Decorate with piped flowers in soft pinks and white 🌸".
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