VANILLA SPONGE CAKE WITH BERRY FILLING

MAKES 1 SMALL LAYERED CAKE PREPARATION: 30 MIN BAKING: 30-35 MIN

CAKE

500ml (2c) cake flour 10ml (2t) baking powder 2,5ml (½t) salt 150g soft butter 250ml (1c) sugar 4 eggs 15ml (1T) vanilla essence 250ml (1c) full-cream milk

ICING

100g soft butter 500ml (2c) icing sugar, sifted a pinch of salt grated zest of 1 lemon 5ml (1t) lemon juice 250ml (1c) fresh berries (of your choice)

TO FINISH

extra berries

Preheat the oven to 180°C. Line two 18cm round cake tins with baking paper and grease with non-stick spray.

1 Cake Sift the flour, baking powder and salt into a deep mixing bowl.

2 In a separate bowl, use an electric whisk to combine the butter and sugar. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix well.

3 Take turns adding the dry ingredients and the milk to the butter mixture, then mix lightly until just combined.

4 Divide the batter between the two prepared cake tins and bake for 30-35 minutes or until a testing skewer inserted in the middle comes out clean. Leave to cool in the tins for 5 minutes, then carefully transfer to wire racks and leave to cool completely.

5 Icing Beat the butter until soft. Add the sugar and salt and beat until smooth. Add the lemon zest and juice and mix well.

6 Use a fork to lightly crush the berries, then mix into the icing.

7 To finish Spread a third of the icing on one of the cakes. Add a few berries, then put the second layer of cake on top.

8 Spread another third of the icing around the sides of the cake, then spread the rest on top and finish with berries. Slice and serve.