Epilepsy Action Tea Break - Friday 21 October
- 200-250g raspberries (1 standard punnet)
- 200-250g blueberries (1standard punnet)
- Apricot jam
- Blue and red gel food colouring (optional)
- White fondant icing to cover
For the cake batter:
- 250g butter
- 200g sugar
- 2 eggs
- 250g self-raising flour
- 2 tsp baking powder
- 2 tsp vanilla extract
The cake mix:
- Preheat the oven to 180 degrees Celsius
- Whisk together the butter and 100g of the sugar until light and fluffly
- In 1 container puree 50g of sugar with the raspberries then strain through a chinois or sieve and set aside and in another container puree 50g of sugar with the blueberries and strain again and set aside.
- Add the eggs and vanilla slowly to the butter and sugar mix.
- Sift and fold in the flour and baking powder.
- Working quickly, divide the batter equally into 2 bowls.
- Into one bowl carefully stir in the raspberry mix and blueberry into the other.
- If you want a stronger colour add a little gel food colouring to the mixes until you are happy but be careful not to knock all the air out.
- Split into 2 identical rectangle cake tins and bake for 20 – 30 minutes until the sponge springs back to the touch.
- Once baked, set aside to cool completely.
- Once completely cool you’ll notice that the tops will have browned slightly, this is normal. Using a large bread knife carefully take off just the very top brown layer to reveal the beautifully coloured sponges.
- Occasionally the sponge will rise more in the middle than at the edges, if this happens don’t worry. Again use your bread knife to level off the top.
- Next, you want to cut long strips at about the same width as the sponge is tall. (If you’re rather meticulous and want perfect square shapes use a ruler!)
- Now, very gently spread a thin layer of apricot jam to stick alternating colours 2 by 2 (or you could get very creative and create a chequerboard pattern as large as you like!)
- Put your cake stack in the fridge to firm up whilst you roll your fondant icing.
- Finally, very carefully spread apricot jam over your sponge to act as a glue and roll the square up with the fondant icing and repeat the decoration process until all your cake strips are gone!
Quick tip: Any off cuts of cake need not go to waste, just put them in a bowl with some buttercream icing and stir together and form into circles to make cake pops!
You can then cover them in fondant or dip in chocolate or water icing and keep the kids busy all day with the decorating!
Why has this recipe been donated to Epilepsy Action?
A cup of coffee and a piece of cake can make a real difference for people with epilepsy.
Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.
Text ACT NOW to 70700 to donate £5, the cost of a cup of coffee and piece of cake, to Epilepsy Action. Together we can make sure no-one has to face epilepsy alone. Terms and conditions.
Want to hold your own Tea Break?
Each year in October, Epilepsy Action holds a fundraising event called Tea Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK!
Holding a Tea Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea Break anywhere and invite anybody along to share the fun. In the past, we have had Tea Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.
If reading this recipe has inspired you to hold a Tea Break for Epilepsy Action, why not register for your free fundraising pack now and bake a difference?