Bryonyhttps://www.instagram.com/p/DXUg210iGmZ/
#baking #homemade #notabaker #simplecakes #sweettooth #foodie #foodphotography #buttercream #layercake #vanillacake #cakedecorating #cakeart #bakefromscratch #bakinglove #treatyourself #afternoontea #homemadecake #foodblogger #recipeoftheday
#berrycompote #raspberrycake #strawberrycake #victoriasponge #fluffycake #buttercreamflowers #teatimebakes #macrofood #cakecakecake #spongecakevanilla #foodcloseup
Lifestyle | Foodie | Family | Bryony on Instagram: "Vanilla Sponge with Berry Compote & Creamy Buttercream πβ¨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge β’ 200g unsalted butter, softened β’ 200g caster sugar β’ 4 medium eggs β’ 200g self-raising flour β’ 1 tsp vanilla extract β’ 2 tbsp milk Berry Compote β’ 250g raspberries or strawberries (fresh or frozen) β’ 60g sugar β’ 1 tbsp lemon juice β’ 1 tbsp cornflour + 1 tbsp cold water Buttercream β’ 250g unsalted butter, very soft β’ 500g icing sugar β’ 1 tsp vanilla extract β’ 2β3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170Β°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 20β25 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: β’ Place one sponge on your board. β’ Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). β’ Spoon the berry compote into the centre. β’ Add the second sponge on top. β’ Apply a thin crumb coat and chill for 20 minutes. β’ Finish with a thicker layer of buttercream. β’ Decorate with piped flowers in soft pinks and white πΈ"
bryonyannie on April 19, 2026: "Vanilla Sponge with Berry Compote & Creamy Buttercream πβ¨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge β’ 200g unsalted butter, softened β’ 200g caster sugar β’ 4 medium eggs β’ 200g self-raising flour β’ 1 tsp vanilla extract β’ 2 tbsp milk Berry Compote β’ 250g raspberries or strawberries (fresh or frozen) β’ 60g sugar β’ 1 tbsp lemon juice β’ 1 tbsp cornflour + 1 tbsp cold water Buttercream β’ 250g unsalted butter, very soft β’ 500g icing sugar β’ 1 tsp vanilla extract β’ 2β3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170Β°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 20β25 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: β’ Place one sponge on your board. β’ Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). β’ Spoon the berry compote into the centre. β’ Add the second sponge on top. β’ Apply a thin crumb coat and chill for 20 minutes. β’ Finish with a thicker layer of buttercream. β’ Decorate with piped flowers in soft pinks and white πΈ".
Dining and Cooking
Raepublic
itsveganjim
