A Jubilee Summer Fruit Sponge Cake

Week 24, Bake 24.

As we were given two bank holidays by the Queen this year I decided that I would do another bake for the royal jubilee. I had planned to bake another cake but due to a problem with a lack of blue food colouring on the supermarket shelves I had to change my plans. So here is a basic tray-bake jazzed up with some fresh fruit for a jubilee treat.

Ingredients:

• 175g of caster sugar
• 175g of butter
• 3 eggs
• 175g of self-raising flour
• 1/2 teaspoon of vanilla essence
• 6oz of butter for the icing
• 12oz of icing sugar
• 200g (approx) of raspberries
• 200g (approx) of blueberries

Method:

1. Pre-heat the oven to 180c.
2. Beat the butter and sugar together in a large mixing bowl.
3. Now beat 3 eggs together then slowly add the beaten eggs one spoon at a time to the mixture beating it in.
4. Sift the flour into the mixture and then use a metal spoon to fold in the flour.
5. Now add the vanilla essence.
6. Pop in a square or rectangle tin and bake for 20 minutes.
7. Remove the from the tin then cool on a wire rack.
8. Meanwhile make your butter icing by beating the butter into the icing sugar. If you need to add a small splash of milk to help the icing to become smooth.
9. Now spread the icing over the cool cake and using a pallet knife make it as smooth as possible.
10. Wash your fruit then lay it out on top of the cake and you are done.