Berry sponge cake recipe

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  • Nut-free
serves: 12
Skill: medium
Prep: 15 min
Cooking: 25 min
(may need an extra 5 mins)
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  • A simple sponge cake with a berry conserve filling that’s ready to serve with your afternoon tea in just 40 minutes and works out at just only 30p per slice.


    • For the
    • sponge cake:
    • 225g (8oz) soft butter
    • 225g (8oz) caster sugar
    • 4 eggs
    • 225g (8oz) self-raising flour, sifted
    • Finely grated zest half a lemon
    • For the berry filling:
    • 75g (3oz) butter, softened
    • 2tsp (10ml) lemon juice
    • 100g (4oz) icing sugar, sifted
    • 5tbsp berry conserve, try Baxters Country Berry Conserve
    • Icing sugar to dust
    • You'll also need:
    •   2 x 20cm/8" sandwich cake tins


    • Preheat the oven to 180ºC (fan 160ºC, gas mark 4). Grease and base line two sandwich cake tins.

    • Place the butter and sugar in a large bowl, then use an electric whisk to beat them together until pale and fluffy. Gradually add the eggs, beating well between additions – add a little flour to prevent curdling.

    • Sift over the flour, then gently fold in along with the lemon zest and 30ml/2tbsp water – the mixture should softly drop off the spoon.

    • Divide the mixture between the two tins and bake for 25-30 mins until the sponge is risen and golden – it should spring back when lightly touched in the centre. Cool in the tins for 5 mins, then transfer to a wire rack to cool.

    • To make the icing: Use an electric whisk to beat the butter and lemon juice together until pale and fluffy, then sift over the icing sugar and slowly beat into the mixture. Peel the lining paper from the base of the cold sponges.

    • Place one sponge cake on a plate, spread over the icing, then the top with the conserve. Gently place the second sponge on top and dust with icing sugar. Serve in wedges.

    Top tip for making Berry sponge cake

    Watch our video below on how to make a Victoria sponge cake.

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