I learnt this sponge recipe when I was about 6 years old at school and have used it ever since! I have tried other recipes but have often found them quite dense, so I tend to stick to this one and just mix it up a bit. This time I have added blueberries to the sponge.
8oz caster sugar
8oz self raising flour
1 teaspoon baking powder
Pack of blueberries
1. Pre-heat the oven to 200 degrees
2. To start I blend the sugar and butter together till smooth and avoid temptation to eat the mixture!
3. Next add the eggs and keep mixing. Once this is well blended start adding the flour and baking powder.
4. Then put greaseproof paper in the cake tins before splitting the mixture in half.
5. Then add the blueberries. To prevent them from sinking to the bottom I put them on the top of the mixture then just poke them into the the mixture just below the surface.
Lemon Cream Cheese Frosting
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
3 and 1/2 cups (420g) confectioners' sugar
1 - 2 Tablespoons (15-30ml) heavy cream
Juice of 1 lemon
Whip the cream till thick then stir in the rest of the ingredients till well blended.
Once the sponges are cooked through leave to cool.
Once the sponge has cooled and a layer of the lemon cream cheese frosting and sliced fresh strawberries to form the filling.
Once the filling is done pop the other layer of sponge on.
Start by putting a thick layer of the frosting on top and start spreading over evenly and over the edges with a palette knife.
To decorate the cake I coated some blueberries in edible glitter which looks ever so pretty!
I need to work on my coating technique though as they didn't get fully covered as I had hoped.
I then scattered the the mixed berries on top of the cake with some of the excess glitter.
As it was a birthday cake I added this pretty wooden cake topper.