Berries and cream

Method

Victoria Sponge

1. Pre heat your oven to 160 degrees | line a square baking tin with baking paper. In a standard mixer with a paddle attachment beat the butter, castor sugar and vanilla until it is light and fluffy.
2. Slowly add a little of the egg, then flour, then egg then more of the flour until all is mixed in. Turn the mixer up to speed 2 and beat for 1 to 2 minutes.
3. Pour the batter in the prepared tin, spread till flat and place in oven bake for 35 to 45 minutes or until fully baked.
4. Once cooled cut into 8cm x 2.5cm rectangles.

Raspberry Sorbet

1. Blend raspberries until well blended.
2. heat the water and castor sugar until the sugar has dissolved, add to the blended raspberries and lemon juice.
3. Place in ice cream machine and churn till frozen.

Vanilla Chantilly Cream

1. Place all ingredients into a mixing bowl with a whisk attachment. On medium speed, whip until medium peaks form.
2. Place into the refrigerator until needed.

Blueberry Compote

1. In a medium size pot bring the water, brown sugar and orange zest to the boil Add the blueberries and on a medium heat cook for about 3 to 4 minutes.
2. Take off stove and let sit for 20 minutes to let the blueberries macerate Strain the blueberries, keeping the liquid.
3. Place the liquid back into the pot and add the vinegar or balsamic and reduce to half, once this is achieved let the syrup cool before adding the blueberries.

Assembly

1. Place a piece of cake into the middle of the plate.
2. On top of the cake place a dollop of cream just off center Next to the cream place a scoop of raspberry sorbet
3. Next to the cake add a spoon of the blueberry compote with a little of the syrup