This is a light, simple sponge, that is big enough for 20-25 people. A beautiful, melt in your mouth, delicious celebration cake.
Ingredients
Cake Batter
250g golden caster sugar (or plain)
250g unsalted butter, softened
250g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
5 eggs
zest 1 unwaxed lemon
2 tbsp milk
Filling
600ml double cream
4tbsp caster sugar
Lemon curd
100g strawberries, de-stalked and cut in half
100g blueberries
100g raspberries
Method
– Put all ingredients in a bowl and whisk for at least 2 minutes until the batter is light and fluffy.
– Grease and line a cake tin with baking paper.
– Pour in the batter mix and smooth.
– Bake for 45 minutes at 180°c, remove from over and leave to cool for half an hour before removing from the tin.
– Repeat to make an identical cake.
– If making the day before, wrap each cake in a tea towel or cling film to stop them drying out.
– To make the filling, whisk sugar into the cream and spread half of it over one of the cakes.
– Put lemon curd into a piping bag and pipe half of it evenly over the cream.
– Put the second layer on top and spread the rest of the cream over the top.
– Swirl the rest of the lemon curd over the cream.
– Spread the fruit over the top of the cake.
– Refrigerate until ready to serve to set the cream.