Helen Goh’s berry and custard traybake is perfect for midsummer picnics and barbecues

Name: Helen Goh’s berry and custard traybake is perfect for midsummer picnics and barbecues
Cook time: 1 h 30 min
Yield: 8-10
Cuisine: Scandinavian,British
Ingredients: 5 large eggs; 150g caster sugar; 120g self-raising flour; 50g ground almonds; ¼ tsp salt; 50g almond milk; 1 tsp vanilla extract

Helen Goh

January 26, 2024

This Swedish-inspired cake can also be served straight from the tin for easy transportation. William Meppem

Time:1-2 hoursServes:8-10

This Swedish cake, traditionally made to celebrate the Scandinavian midsummer, represents all that is light and joyful about long, warm days. A delicate sponge with a thin layer of jam, luscious custard cream and juicy berries on top, it’s as simple as it is beautiful.

Typically made as a layer cake, much like a Victoria sponge, my version is a slightly deconstructed traybake, to be made ahead and brought unfussily to the table after a barbecue.

Ingredients

FOR THE SPONGE CAKE

5 large eggs
150g caster sugar
120g self-raising flour
50g ground almonds
¼ tsp salt
50g almond milk
1 tsp vanilla extract

FOR THE CUSTARD CREAM

150ml almond milk
60g caster sugar
20g custard powder
⅛ tsp salt
1 tsp vanilla extract
50g unsalted butter, diced, at room temperature
120ml pure or thickened cream

TO ASSEMBLE

100g berry jam
300g fresh, mixed berries
a few small, edible flowers

Method

Step 1
Begin by preparing the custard: combine the almond milk, sugar, custard powder and salt in a small saucepan and whisk over medium heat. When the mixture is thick and large bubbles begin to appear on the surface (about 5 minutes), remove from the heat and whisk in the vanilla and the butter, one piece at a time, until fully incorporated. Scrape the custard into a clean bowl and press a piece of cling wrap directly on top. Allow to cool for 15 minutes, then place in the fridge. Note: the cream will be folded into the custard when the cake is ready to be assembled.
Step 2
To make the cake, preheat the oven to 165C fan-forced (185C conventional) and line the base and sides of a deep baking tray (about 30cm x 20cm x 5cm) with baking paper. Separate the eggs, placing the whites in the bowl of an electric mixer and the yolks in a separate, large mixing bowl. Add half the sugar (75g) to the egg yolks and whisk (either with a handheld whisk or electric beaters) until pale and creamy (about 2 minutes). Combine the flour, ground almonds and salt in a small bowl, then sift it directly over the beaten yolks. Stir to partially combine, then add the milk and vanilla and fold through until incorporated. Set aside for the time being.
Step 3
Place the bowl with the egg whites onto the electric mixer and attach the whisk beater. Mix on medium-high speed until white and foamy, then add the remaining (75g) sugar one spoonful at a time. Continue to beat until soft peaks form, then add a large spoonful of the meringue into the bowl with the egg yolk mixture. Fold gently to combine, then add the remaining meringue in thirds, folding gently until fully incorporated.
Step 4
Scrape the batter into the prepared baking tray and smooth the surface with a small spatula. Place in the oven and bake for about 30 minutes, until lightly golden. A skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and place on a wire rack to cool. It will shrink from the sides and collapse a little; this is as it should be.
Step 5
While the cake is in the oven, finish making the custard topping. Remove the custard from the fridge and whisk until it’s smooth. Place the pure (or thickened) cream in the bowl of a cake mixer fitted with the whisk attachment and beat on medium speed until soft peaks form. Fold a spoonful of the cream into the custard to loosen it, then combine the two together to make a soft, luscious cream.
Step 6
When the cake has cooled, place a large board on top and invert it* (see tip, below). Peel the baking paper away, then flip it back onto a serving plate or board so that the slightly concave side is on top.
Step 7
Warm the berry jam for a few seconds in the microwave, or over low heat in a small saucepan, then spread on top of the cake. Dollop and spread the custard cream on top then scatter the berries all over. Finish with just a few small, edible flowers on top.