This delightful sponge sandwich cake was born out of the need for downsizing during my testing and binging on cake for the Platinum Jubilee. As it turns out it is great for two or even four and given I can never resist cake, even though I say it’s in the name of checking a recipe, I did need to have a couple of smaller cakes before the tasting got completely out of hand. All credit on this sponge goes to the Queen of British Baking, Mary Berry who has helped me over the years to love to bake and, as a self taught baker, to have the confidence to experiment and try new recipes out myself. Although it’s small the flavour and texture is not diminished and I’m hoping you will agree its fit for a Queen!
Use all ingredients at room temperature for best results
Substitute with alternative dairy free and glutenfree ingredients so everyone can share.
2 parchment greased and lined 12 15 cm loose bottomed round tins
( I used 12cm)
Stand mixer or electric beaters
100g plain flour
100g caster sugar
1 tsp baking powder
100g soft margarine
zest of one lemon
1/4 tsp lemon extract (optional)
3-4 tbsp raspberry jam
200g double cream
2 tbsp icing sugar
icing sugar to dust
fruit and sprinkles to decorate
Preheat the oven to 160 Fan.
Mix all the ingredients together in a bowl until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops. Bake for about 20 mins for 15 cm tins and 22-24 mins for 12 cm tins.
Cool the cakes in the tins for few minutes and then turn out onto a wire rack to cool. While the cakes are cooling whip the cream and icing sugar till stiff enough to pipe or spread. Peel off the paper and when completely cold place one half on a serving dish. Spread the cake with the raspberry jam and pipe around the edges or spread the whipped cream on top. Add the second cake best side up and pipe or spread the cream on top. Add the fresh fruit and sprinkles to decorate any way you wish.
Eat and enjoy!