Fruit Cream Sponge

This is a really simple recipe that looks great when you present it at the table. I made this on Mother’s Day recently and it was very well received!

Ingredients
6oz self-raising flour
6oz caster sugar
6oz butter / marg
3 eggs
1 tsp baking powder
½ tsp vanilla extract

Filling & Topping
300 ml double cream
Raspberry jam
Strawberries
Raspberries
Mango
Blueberries

Start by creaming the butter and sugar together until they are pale then beat in the eggs one at a time. Stir in the vanilla extract and sift in the flour and baking powder folding it gently into the mixture. Divide the mixture into two round tins that have been buttered and floured and bake in a pre-heated oven at 170°c for 30 minutes.

Cool the cakes on a rack and beat the cream until it is thick but not over whipped. Warm a little raspberry jam in the microwave, this will help it spread easily over the cake. Next spread half the cream onto the first cake and then scatter over small chunks of mango and raspberries (you can use as much or as little fruit as you like). Place the second cake on top and spread on the remaining cream and cover with strawberries, raspberries and blueberries. You can use any soft fruits you like on this cake, as long as they’re ripe you can’t go wrong!