SLICE OF LIFE

We've got afternoon tea sorted!

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BERRIES & CREAM SPONGE

SERVES 12

PREP 20 MINS COOK 25 MINS

• 4 eggs, at room temperature

• ¾ cup caster sugar

• 1 cup self-raising flour

• 1 tbsp cornflour

• 10g butter, melted

• 300ml tub thickened cream

• 250g mascarpone

• ¼ cup icing sugar mixture, plus extra ½ cup

• 1 tsp vanilla bean paste

• 500g fresh mixed berries

• 2 tsp milk

• pink food colouring

Lightly grease two 20cm round cake pans. Line bases with baking paper. Dust with a little flour, shaking away excess.

Beat eggs and sugar in large bowl of an electric mixer for 10 mins, until thick and pale.

Lightly fold in combined sifted flours, followed by ⅓ cup boiling water combined with butter. Pour mixture into pans.

Cook in a 180°C preheated oven for 20-25 mins until sponge springs back when touched lightly with fingertips.

Loosen edges with a butter knife. Cover a wire rack with a clean tea towel, then turn out sponges. Cool completely.

Whisk cream, mascarpone, icing sugar and vanilla in a bowl until thick. Spread half over one sponge. Scatter over half the berries. Top with remaining sponge, cream and berries.