We couldn’t let our 10th Birthday pass without sharing a birthday cake recipe, could we?!

Ingredients:

225g caster sugar; 225g butter or margarine, softened to room temperature; 4 large eggs; 225g sponge flour, sifted; whipped double cream and raspberry jam for the middle; icing sugar to decorate.

Method:

1. Heat the oven to 200°C (fan 180°C/gas mark 5). Grease two 8 inch sandwich tins and then dust with flour.

2. In a large mixing bowl, beat the sugar and butter until you get a creamy texture.

3. Add the eggs one at a time and beat the mixture until it is combined. If there is a bit of separation in the mixture, just add a tablespoon of flour.

4. Fold in the flour a few tablespoons at a time.

5. Divide the mixture between the two sandwich tins and make sure the surfaces are level. Bake for about 20 minutes, or until the sponges are golden and a skewer comes out clean.

6. Once the sponges are cooked, leave them in their tins for 5-10 minutes and then transfer them to a wire rack to cool completely. Whilst you are waiting you could whip the double cream.

7. Spread a layer of jam on the bottom sponge, followed by a layer of cream. Carefully place the second sponge on top.

8. Dust the cake with some icing sugar to decorate and add the candles when you’re ready to sing Happy Birthday!

Tips:

1. Don’t open the oven to check your cakes until you are at least two thirds of the way through the total bake time. You don’t want to risk the sponges not rising properly.

2. Using sponge flour instead of self-raising flour makes the cake extra light.

3. Because eggs can vary so much in size and weight, you can weigh them together and then use that amount for each of the sugar, butter and flour measurements.

4. Whether you like to smother your cakes with butter cream, design magnificent creations using fondant icing, or prefer a simple dusting of icing sugar to finish your masterpiece, make sure you have fun while baking and decorating!