VANILLA SPONGE LAYERED CAKE

INGREDIENTS:

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 11/2 cups self raising flour
• 2 tsp baking powder

FILLING & GARNISH

• 250ml thickened cream for whipping
• 1 tsp vanilla extract
• 1 tbsp icing sugar
• 250g fresh blueberries
• Honey to drizzle

METHOD

1. Preheat the oven to 180C
2. Place the softened butter into a mixing bowl and add the sugar. Using the mixing paddle on the Cuisinart Stand Mixer select the MIXING setting and the CREAMING program. Press the dial to pause the program as necessary to scrape down the bowl. The mixture should be light and fluffy at the end of the program.
3. Reduce the speed of the mixer to 4 and add eggs one at a time.
4. Reduce to speed 2 and add the flour slowly until all incorporated. Increase to speed 5 until all blended, being careful not to over beat.
5. Divide the mixture in half between 2 x 20cm greased and lined cake tins.
6. Bake for 25 mins or until a skewer comes out cleanly from the centre of the cake.
7. When the cakes have cooled, prepare the whipped cream filling. Ensure the Cuisinart mixing bowl is clean, attach the chefs whisk and pour in the cream. Whisk on speed 3, increasing gradually to speed 11 until you have soft peaks. Add vanilla and sift in the icing sugar. Gently mix on speed 2 until just incorporated. Scrape down the bowl and fold in by hand to combine.
8. Place a cake on a serving plate and spread over the cream before adding the second layer with cream on top. Add fresh blueberries and drizzle honey.