- Prep time 15mins
- Cook time 35mins
- Serves 8
- medium
- Prep time 15mins
- Cook time 35mins
- Serves 8
- medium
A fail-safe sponge that's easier than it looks! Perfect for those bigger parties and get togethers, with a suitably patriotic fruity topping. See method
What you’ll need
Ingredients
- 500g Iceland Butter, unsalted, softened
- 300g Silver Spoon Caster Sugar
- 6 Eggs, beaten
- 300g Self Raising Flour
- 1 tsp Vanilla Extract
- 1 Punnet of Fresh Raspberries
- 1 Punnet of Fresh Blueberries
- 450g Silver Spoon Icing Sugar
Shop all key ingredients here
Utensils
- Cake tin
- Mixing bowls
- Cooling rack
Method
- Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.
- Place 300g butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.
- Fold in the remaining flour until you have a soft, smooth cake mix.
- Stir in the vanilla extract. Carefully fold in the raspberries.
- Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.
- Cool in the tin and then transfer onto a cooling rack and leave to cool completely.
- For the topping, beat together 200g butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth.
- Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.
- Find a picture of the Union Jack flag and recreate the pattern using a selection of blueberries and raspberries. Enjoy!
