Air Fryer Sponge Cake

• unsalted butter200г g

  softened

• golden caster sugar↗200г g
• lemon↗1

  zest

• vanilla extract↗1 tsp
• eggs↗3

  beaten

• self‑raising flour200г g
• baking powder↗½ tsp
• powdered sugar↗трохи

  for decoration

• heavy cream300мл ml
• wildflower honey↗4 tbsp
• blackberries↗200г g

Step-by-step instructions

1. 1

   If your air fryer has a preheat function, set it to 160 °C. Grease the bottom and sides of an 8‑inch springform pan with butter and line the bottom with parchment. In a large bowl, combine the softened butter, sugar, lemon zest, vanilla extract and a pinch of salt, beating with an electric whisk for 4‑5 minutes until the mixture is light and fluffy.

2. 2

   On low speed, gradually pour in the beaten eggs, a little at a time, beating well after each addition. If the mixture looks a bit curdled, add 1 tbsp of flour and beat. When the eggs are used up, sift the flour with the baking powder and gently fold it in until the batter is smooth.

3. 3

   Pour the batter into the pan, smooth the top with the back of a spoon or spatula, then place it in the air fryer for 30‑45 minutes, until the cake is golden, risen and a skewer inserted in the centre comes out dry. (Cooking time may vary depending on your air fryer model.)

4. 4

   Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a rack. Carefully cut the cake in half, obtaining two layers.

5. 5

   For the cream, beat the cream with the honey until soft peaks form. Fold in most of the blackberries, leaving a few whole berries, and gently stir. Spread the cream on one layer, top with the second layer and dust with powdered sugar. Serve immediately, though it can be stored for up to two days in the refrigerator.