So with Mulberries being in season, last time I made some delicious Mulberry Frozen Yoghurt. Hope you tried it? Did you notice that I urged you to keep the pulp, once you squeezed the juice out? 
It makes for a delicious filling tucked in between a light Vanilla Sponge and heaps of Vanilla Cream. I used to make this Vanilla Sponge all the time whilst living at home. I’m not sure where my Mom got the recipe and whom I’m to thank for it, but whoever you are, to me, this is the best Vanilla Sponge recipe out there!
Ingredients
440ml flour
15ml baking powder
2ml salt
4 XL eggs
180ml cold water
375ml castor sugar
125ml sunflower oil
3ml vanilla essence
250ml whipping cream
Optional : vanilla pod or paste
Instructions
Mix Yolks, water and sugar for a minute
Add oil and mix for another minute
Sift dry ingredients together and then fold into wet mixture 1 TBS at a time
Add vanilla essence
Whisk egg whites and then fold into mixture 1/3 at a time
Bake @ 180C for 40 minutes on the bottom element
Leave in the pan until cool
Filling : Whisk 250ml cream with a dash of vanilla paste and layer with the spent Mulberry Pulp
Finish off with fresh Mulberries
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