Jamie Oliver's Cheat Sponge Cake With Summer Berries And Cream

So as I was planning this week's menu, I grabbed my Jamie Oliver cookbook for some inspiration. Flipping through the dessert section first, as it is the most important meal of the day, I found this beautiful cake with almonds around it and raspberries and chocolate on top. So of course I had to have it. Well, making my grocery list, I jetted to the market only to find that the strawberries and raspberries were over priced, and there was no panettone in site. Well, so I modified. I bought some blueberries, used the banana I got from temple earlier that day, and baked an angel food cake in two cake pans to compensate for the missing ingredients. Well, I won't lie, I'm pretty delighted with my end product.

The original recipe can be found in Jamie's Food Revolution, but recipe is pretty simple.

Cheat's Sponge Cake- REMIXED!

One box of angel food cake mix

I cup of blueberries

1 banana

24 oz of heavy whipping cream

4 oz of dark chocolate

few tbsp of sweet white wine

1pk of sliced almonds.

So first I made the cake according to the box directions and baked in two separate round cake pans. Once the cake cooled, I cut the edges to make sure the two cakes would fit nicely on top of each other. Place the bottom layer on a plate and cover it with sliced bananas. Place the top layer and drizzle with white wine so that cake soaks it up, but not too much that wine is floating on top. In a mixer, whip the cream until its stiff and then frost the cake.  While the cake was baking I had toasted the almonds on the stove top on low heat (be careful not to burn them). Once done frosting, pat the almonds on the sides of the cake. Top with blueberries and chopped or shaved chocolate.