Tokaji Summer Berry Sponge

I created this recipe for Father’s Day. There is nothing my dad likes better than a glass of Wine (or 4), a Wedge of Cake and fresh Summer Berries. So, I smooshed them together to create a lovechild that is so much more than the sum of its parts.

Happy Father’s Day Pops!


190g Plain Flour

2 tsp Baking Powder

1/8 tsp Fine Salt

200g Unsalted Butter, room temperature

150g Golden Caster Sugar

1 Vanilla Bean, seeds scraped

3 Eggs, room temperature

30g Greek Yogurt

Filling & Topping:

250g Mascarpone

170ml Whipping Cream

1 Vanilla Bean, seeds scraped

250g Summer Berries

3 tbsp Tokaji (or Sweet Wine, Muscat also works well)


1. Preheat oven 175C. Grease, line, and flour 2 x 6” Cake tins and set aside in the fridge.

2. Add the butter and golden caster sugar to the base of a stand mixer and beat on medium high speed for 4-5 minutes or until pale and fluffy. Add the vanilla seeds and beat for 30 seconds more.

3. Meanwhile, whisk the flour, baking powder and salt in a bowl until homogenous.

4. Add the eggs to the butter mixture, one at a time, beating for 30 seconds between each addition.

5. Add the flour in 3 additions, carefully mixing by hand so as not to overmix. Finally fold in the yogurt.

6. Divide evenly between your two tins and bake on the middle shelf for 25-30 minutes, or until golden and springy on top. Cool in the tins for 5 minutes then transfer onto a wire rack to cool completely.

7. Meanwhile, roughly chop the berries, toss with the wine, and set aside to macerate.

8. When the cake is cold, beat the mascarpone until smooth then slowly add the cream and vanilla, beating until just thick enough to spread.

9. Fill and frost the cakes, adding the berries and some of their liquid to drizzle. Any residual liquid tastes delicious with ice and soda as a spritzer.