Bank Holiday bakes!
These classic bakes are a great way to mark VE Day and put a much-needed smile on your face
Fruit sandwich cake A simple all-in-one sponge cake that is guaranteed a ‘ wow’!
Serves: 6-8
Prep time: 20 mins Cooking time: 50 mins
225g softened butter 225g caster sugar 4 eggs, lightly beaten 225g self-raising flour 1tsp baking powder 1-2tbsp milk
Filling
About 200ml of double cream Handful of strawberries or raspberries, sliced
Topping
About 200ml of double cream Punnet of blueberries Punnet of raspberries
YOU WILL NEED
2 x 20.5cm round, nonstick loose-bottom cake tins, lightly greased with butter and lined with greaseproof paper.
1 Preheat the oven to 190°C/170°C fan/gas 5. In the bowl of a food mixer add the butter, sugar, eggs, flour, baking powder and milk using the beaters, beat until smooth and creamy, about 5-6 mins.
2 Using a spatula, divide the mixture evenly between the cake tins and smooth the tops then put into the oven to bake for about 25-45 mins or until golden on top and bouncy to the touch, or insert a skewer, if it comes out clean it is ready, if not give it a couple more mins. Remove from the oven and leave to cool for 10 mins, then release from the tins and sit on a wire rack to completely cool.
3 When ready to serve, whisk the cream together for the filling and topping until soft peaks form, then spread half on to the base of one sponge, top with strawberries or raspberries
and sandwich together. Now top the sponge with the remaining cream and decorate by topping with raspberries to form a cross. Continue with two diagonal lines. Now fill in with the blueberries so it resembles the Union Jack.
Tip: The sponge will stay fresh in an airtight tin for two days, but once decorated it is best eaten that day!