Easy VE Day Sponge Cake

Any excuse for cake! Today we are celebrating VE Day with a yummy Union Jack flag sponge cake.


8oz self raising flour

8oz caster sugar

8oz unsalted butter

4 medium eggs

4oz icing sugar


50-60 blueberries

4-6 strawberries


Preheat the oven to 180 degrees Celsius.

Using a hand whisk, mix all the ingredients together in a large bowl.

Tip the mixture into a greased and lined rectangular baking tin.

Bake in the centre of the oven for 30 minutes, or until a skewer inserted into the centre comes out clean.

Leave cake to cool in the tin for 5 minutes, then tip out onto a cooling rack.

Whilst the cake is cooling sift the icing sugar into a small bowl. Add 1 tablespoon of water at a time until you get the desired consistency. Don’t worry if it’s too runny, just add more icing sugar!

Once the cake is cooled pour the icing over the top of the cake and spread evenly.

Decorate your cake with a Union Jack pattern using whole blueberries and sliced strawberries.

Then enjoy with a cuppa!


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