Prep time:

Cooking time:

Total time:

Serves: 10

225g Soft Unsalted Butter

225g Caster Sugar

225g Self Raising Flour

4 Large Eggs

Pinch of Baking Powder

For the filling:

Fresh Blueberries, Raspberries and Strawberries

Whipped Double Cream

Good Quality Raspberry Jam

For the Icing:

175g Icing Sugar

Squeeze of Lemon

3tbsp Hot Boiled Water

“…when the pie was open the birds began to sing, wasn’t that a dainty dish to set before the Queen!” Why should Victoria get all the credit? We love our Queen and think it’s about time she had a cake all to herself! Red, white and blue is the twist here – luscious red strawberries, white clouds of cream and icing and sharp blueberries fly the flag for a classic cake recipe. Pippa’s sponge is legendary – it’s the all-in-one method and all will beg you for it!

  1. Cream together the butter and sugar till pale and fluffy. (A Kenwood mixer is the secret to a light airy sponge. If you haven’t got one, use an electric hand whisk).
  2. Add the eggs and sifted flour bit by bit and then beat till thick, smooth and creamy. Divide the mixture between two greased 8” sandwich tins and level the tops by tipping.
  3. Bake at 190°C in preheated oven (170°C for fan or gas mark 5) for about 20 mins until springy in the middle, well risen and golden brown. Remove from tins and leave to cool on a wire rack.
  4. Spread jam on top of one of the cakes, cover with whipped cream followed by the blueberries, raspberries and strawberries. Place the other cake on top. 
  5. Mix the icing sugar with the lemon and slowly add the hot water until icing is smooth and easy to spread. Cover the top of the cake and leave to cool. Decorate with more berries.

  • words:
  • pictures: David Merewether

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