Royal Crown Cake
- Ready in: 25 mins
- Serves: 8
- 225g butter
- 4 eggs
- 225g caster sugar
- 225g self raising flour
- 1 tsp vanilla extract
- 35g icing sugar plus a little extra for garnishing.
- 170mls whipping cream
- 225g blueberries,whole
- 400g strawberries, halved, green tops removed but leave a few with tops on for garnish
- 100g raspberries
- strawberry jam, about a 1/5th of a jar
- You will also need 2 lightly greased non -stick cake tins, approx. 22cm.
Preheat oven to 170C, 325F, Gas Mark 3.
Cream butter and sugar together in bowl using electric beaters.
Add eggs and carefully fold in flour and mix in vanilla extract.
Divide mixture between 2 tins and spread evenly. Bake in oven for approx. 30 mins until cakes are risen and golden brown in colour.
Turn onto wire rack to cool.
Whip cream in bowl, adding icing sugar as the cream begins to thicken. Set aside.
Spread cream onto base of one of the sponges evenly and decorate as you wish with mixed berries. (use about 2/3rds of berries)
Spread strawberry jam evenly on underside of other sponge and place carefully on top of sponge with cream and berries.
Garnish with mixed berries and dust with icing sugar.
Serve or keep chilled and covered ready to eat.