Country berry sponge cake

Got friends coming over? Simply fancy a bite to eat with your cup of tea? This sponge cake is a real crowd-pleaser

Serves: 12
Costs approx: £0.30 per portion
Preparation: 15 minutes
Cooking: 25 - 30 minutes

What you need:

For the sponge cake:

• 225g / 8oz soft butter
• 225g / 8oz caster sugar
• 4 eggs
• 225g / 8 oz self-raising flour, sifted
• Finely grated zest half a lemon

For the filling:

• 75g / 3oz butter, softened
• 10ml / 2tsp lemon juice
• 100g / 4oz icing sugar, sifted
• 75ml / 5tbsp Baxters Country Berry Conserve
• Icing sugar to dust

What you do:

1. Preheat the oven to 180ºC / Fan 160ºC / Gas Mark 4. Grease and base line two 20cm / 8in sandwich cake tins.
2. 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.
3. 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 minutes until the sponge is risen and golden - it should spring back when lightly touched in the centre. Cool in the tins for 5 minutes, then transfer to a wire rack to cool.
4. 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.
5. 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.

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