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.


225g baking spread (such as Stork block), at room temperature

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


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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.