Prep: 20 minutes Bake 15 Minutes + Cooling/Decorating

This year you can make something fun that appears complicated but broken down, is super easy. A fun way to enjoy cake that’s not my traditional chocolate and vanilla. The sponge type is called a Victorian sponge and makes a glorious flat sponge.

Ingredients

• 3/4 cups + 2 tbls softened butter

• 1 1/4 cup flour

• 4 large eggs

• 1 3/4 cup powdered sugar

• 1 2/3 tbls baking powder

• My Blueberry buttercream icing

• Handful other berries for decoration

Prep

1. Preheat oven to 350 F (180 C)

2. In a mixer, add the softened butter and powdered sugar

3. Whisk until a creamy smooth mixture

4. Add the eggs one at a time and keep mixing, scraping the sides if you need to, until this is a fluffy and light mixture. You want as much air as you can in it.

5. In another bowl, add the flour and baking powder and mix

6. Slowly pour the egg, butter, and sugar mixture into the flour and baking powder mix

7. Fold gently until fully mixed without losing the air you have mixed into it

8. Line, butter, or spray three 9 inch cake pans

9. Pour equal amounts into all three

10. Bake together for 15 minutes at lest or until just starting to brown without getting too dry

11. Allow to cool fully

12. Add butter cream and berries on top of each as you stack and decorate as you please

Afterthoughts

A soft buttery sponge cake with cooling and refreshing berries from the decoration to the buttercream icing. This cake will delight any loved one that likes more savory treats with just a hit of sweetness. A fun cake that takes just a bit of time but is worth the payoff and easier than it seems.