A Bite of Britain: The Patriotic Sponge
  • For cakes:
  • 200g (1½ cups) self-raising flour
  • 25g (1/4 cup) cornflour
  • 225g (1 cup or 8 oz) butter, softened
  • 1 Tbsp vanilla extract
  • 225g (1 cup) caster sugar
  • 4 large eggs
  • 4 Tbsp milk
  • For filling and topping:
  • 225ml (1 cup) heavy cream
  • 1 tsp vanilla extract
  • 2 tsp caster sugar, divided
  • 4 Tbsp raspberry jam
  • 2 handfuls fresh raspberries
  • 2 handfuls fresh blueberries
  1. Preheat oven to 180 C / 350 F / gas mark 4. Grease and line two 21cm sandwich cake tins.
  2. Sift together flours, set aside.
  3. In a large bowl, mix butter, vanilla and sugar until fluffy.
  4. Add eggs one by one, with a bit of flour in between.
  5. Finally, add remaining flour and milk and mix well for 1 minute.
  6. Divide evenly between cake tins and bake for 25 minutes, or until the top springs back when touched.
  7. Remove from oven and leave to cool for about 10 minutes before turning out onto a cooling rack. Cool completely before filling.
  8. Whip the cream together with the vanilla and 1 tsp caster sugar until stiff.
  9. Cover the top of one cake with jam, then fresh raspberries (reserving a few for decoration), then ½ of whipped cream.
  10. Carefully place other cake on top and press down gently.
  11. Cover with remaining whipped cream, then blueberries and finally sprinkle with remaining caster sugar.
Recipe by Honest Cooking at https://honestcooking.com/red-white-blue-patriotic-sponge-cake/