FOURTH OF JULY CAKE

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We may not celebrate 4th July here in the UK but this year I thought I would take a little inspiration from our friends across the pond.

Using my all-time favourite Victoria sponge cake recipe, I created a 4th July celebration cake topped with red strawberries, white icing and blueberries to create that pretty American style that you’ll see plastered across Instagram this week.

Here’s what you’ll need:

8oz Butter

8oz Caster Sugar

Four Medium Eggs

1tsp Baking Powder

8oz Self Raising Flour

3tbsp Icing Sugar

A Little Water

Mix of Berries (ideally strawberries and blueberries)

Preheat the oven to 170°C and line two round sponge tins with baking paper.

Combine the butter and caster sugar in a mixing bowl – you can either do this by hand or in an electric stand mixer. Add the eggs gradually and continue to mix.

Next, sift in the baking powder and flour and carefully fold into the mixture, making sure to keep the air in.

Once the mix is well combined, divide between the two tins. Place in the oven and bake for around 20 – 25 mins, testing with a cake fork to ensure that that everything is cooked through. Remove from the oven and leave to cool on a rack.

Once your cakes are cool, make the icing by mixing the icing sugar with a splash of water. Mix together with a metal spoon adding a little more icing sugar and water as you go along until you have a texture that’s falls off the spoon but isn’t too watery.

Drizzle some of the icing over one of the cakes and then top with sliced strawberries. Add the second cake to create a sandwich. Top with the rest of the icing and fruit. Slice up and enjoy the celebrations with friends.