A brilliant no-fuss sponge cake from the Queen of baking Mary Berry. Simply mix all the cake ingredients together in a bowl place in a cake tin and bake, what could be easier. You can adapt it for any occasion topping it with different decorations or sweets.
SERVES 12 – PREP 20 MINS – COOK 40 MINS PLUS COOLING
225g caster sugar
4 eggs, at room temperature
175g self-raising flour
50g ground almonds
2 level tsp baking powder
100g butter, at room temperature
225g icing sugar, sifted
Finely grated zest and juice of 1 lemon
A few drops yellow food colouring (optional)
Icing flower cake decorations
1 Heat the oven to 180C, Gas 4. Grease a 23 x 28 cm shallow traybake tin and line the base with greased baking paper. Using an electric mixer beat together the baking spread, caster sugar, eggs, flour, almonds and baking powder for about 2 mins until soft and smooth.
2 Spoon the mixture into the tin and spread level. Bake for 35-40 mins until well risen and the centre of the cake springs back when lightly pressed with a fingertip. Cool for 10 mins in the tin then turn out and allow to cool completely.
3 To decorate, beat together the butter, icing sugar, lemon zest and juice until soft and smooth. Add a few drops of yellow food colouring, if using, and beat until evenly mixed. Spread the icing over the cake and decorate with icing flower decorations. Cut into squares to serve.