INGREDIENTS
5 eggs
self raising flour
light brown sugar
butter (not margerine)
vanilla essence
For the icing
250g Butter
500g Icing Sugar
3 tbsp of milk
vanilla essence
To decorate
blueberries
strawberries
Raspberries
Edible flowers (optional)
METHOD
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Set oven to 180 degrees or gas mark 4
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easure the weight of 4 eggs - this will give you the weight for the other ingredients
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Cream together the butter and sugar until all of the lumps of butter have gone and you have a smooth and creamy mixture
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Next add the self-raising flour
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Crack in the eggs one at a time folding the flour in so that lots of air can get into the cake
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Add the remaining egg and vanilla essence.
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Grease two circular tins 20cm in diameter. Line these tins with greasproof paper
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Share the mixture between the two tins equally and bake for 20-25mins. When you stick a skewer or knife into the sponge it should come out clean.
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Once removed, take the cake out of the tin and rest on a wire cooler.
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hilst the cake is cooking make the butter icing by creaming together the butter and icing sugar with the back of a wooden spoon (add the icing sugar slowly as it can get quite messy)
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Add the milk to make the creaming easier.
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Your cake needs to be completey cool before icing otherwise the butter will just melt.
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Use half of your icing to sandwich the two layers together.
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With the remaining icing spread it on top of the cake.
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Decorate your cake with blueberries, strawberries and raspberries. If you have edible flowers then these look really good too!
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Eat your cake with friends with a cup of tea. Yum!