Old Glory Sponge Cake

Seeing as its the 4th of July. There is no better way to celebrate the fireworks than with cake. A soft silky melt in the mouth sponge. Vanilla and lemon zesty butter cream, topped with fresh blueberries and raspberries. Make this a delight to the taste buds and keep your guests wanting more. 

Makes a 9inchx9inch Cake

Ingredients for the Sponge

200g Plain Flour

200g Caster Sugar

200g Unsalted Butter

4 Eggs

1tsp Baking Powder

1tsp Baking Soda

2tbsp of Milk

1/2tbsp of Vanilla Bean Paste

Ingredients for the Butter Cream

100g Unsalted Butter

140g Icing Sugar

1tsp Vanilla Bean Paste

1tsp of Milk

Zest of 1 Lemon

Ingredients for the Topping

2 Punnets of Raspberries

1 Punnet of Blueberries

White Chocolate

Lemon Zest

Method

Preheat the oven to 190C fan assisted 170C.Grease and line the cake tin.

Add the butter, sugar and vanilla to a bowl. Beat well to a creamy consistence then slowly beat one egg in at a time. Fold in the sifted flour, baking soda and powder and mix well.

Pour the mixture into the cake tin and even out. Place in the oven for 20-30 minutes, until golden with a slight wobble in the centre. Remove from the oven and allow to cool completely in the tin.

Meanwhile Beat the butter, icing sugar, lemon zest, milk and vanilla bean paste in a freestanding mixer on low speed. Once they start to incorporate place the mixer on its highest setting for 5 minutes to lighten and aerate the butter cream.

Spread the butter cream over the top of the cake evenly. Top with fresh raspberries and blueberries. Shave over some white chocolate and zest of a lemon.