CROWD pleasers

Berries and Cream Celebration Cake

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SERVES 12

PREP & COOK

1 HOUR 20 MINS

■ 600ml tub thickened cream

■ 1/3 cup icing sugar mixture, plus extra for dusting

■ 3 tsp vanilla extract

■ 250g tub mascarpone

■ 250g punnet strawberries

■ 1/3 cup raspberry jam

■ 2 x 250g packet mini jam sponge rolls

■ Fresh raspberries, to decorate

CAKE

■ 300g butter, chopped, softened

■ 11/4 cups caster sugar

■ 5 eggs

■ 22/3 cups self-raising flour

■ 1 cup milk

1 Grease 2 x 20cm round cake pans. Line bases and sides with baking paper.

2 CAKE Beat butter and sugar in large bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time. Using wire whisk, stir in sifted flour and milk in two batches until combined. Divide mixture evenly between prepared pans. Smooth tops.