Great British sponge cake recipe
Edd Kimber's patriotic sponge with fruity red, blue, and white stripes would be the perfect centrepiece for a street party.
Ingredients
- 5 peppercorns, ground
- 0.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.25 tsp ground nutmeg
- 2 tsp mint (freeze dried)
- 250 g self-raising flour
- 0.25 salt
- 250 g margarine or butter
- 250 g vanilla sugar
- 4 eggs, beaten
- 250 g cream cheese
- 150 ml double cream
- 100 g icing sugar
- 250 g strawberries, quartered
- 200 g blueberries
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 10
Step-by-step
- Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.
- Cream together the margarine and vanilla sugar until light and creamy.
- Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.
- Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.
- Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.
- When completely cool, cut each cake in half horizontally so you have four thin cakes.
- To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.
- Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries.
- Top with another cake and repeat.
Recipe provided by Bart Spices.
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