The all in one sponge is so simple and foolproof. Layer it up with cream cheese buttercream icing and fresh strawberries and you have the perfect summer cake.
Ingredients
Sponge Cake
225g butter, softened
225g caster sugar
225g self raising flour
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
225g caster sugar
225g self raising flour
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
Icing
200g butter, softened
125g cream cheese
35g icing sugar
½ tsp vanilla extract
125g cream cheese
35g icing sugar
½ tsp vanilla extract
600g Strawberries
Method
- Pre-heat the oven to 160C Fan/ 180 C Gas/ line 2 x 20 cm or 8” round loose bottomed cake tins with baking paper and grease well.
- Measure all of the cake ingredients into a bowl. Whisk until smooth using an electric whisk and spoon into the tins and level the tops.
- Bake for 25-30 minutes until golden and coming away from the sides of the tins.
- Leave to cool for a couple of minutes and remove from the tins. Leave to cool completely on a wire rack.
- To make the icing: Whisk the butter and cream cheese together until fluffy. Add the icing sugar and vanilla extract and whisk again until light and fluffy.
- Slice half of the strawberries and cut the remaining strawberries in half. Slice each cake in half through the middle so you have four sponges. Put these onto a plate.
- Divide the icing into four, then spread a quarter of the icing on the bottom layer. Sprinkle over a third of the sliced strawberries. Continue to layer up, finishing with icing on top of the cake.
- Decorate with the halved strawberries. Dust with icing sugar.
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