Bex’s Hedgerow Sponge Cake

Instructions

1. Pre-heat your oven to 180°C, 160°C fan, gas mark 4.
2. Take an 8-inch round cake tin grease and line with parchment paper.
3. In a mixing bowl, add the butter and sugar. Whisk the mixture until well-integrated pale and fluffy. Add the eggs, one at a time, with a dash of flour, beating well after each egg. Gently fold in the remaining flour using a wooden spoon, being careful not to overmix to keep the batter light and airy. Now mix in the vanilla.
4. Now pour the cake batter into your prepared tin and smooth the top.
5. Bake for about 25-30 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean.
6. Once cooked, remove the cake from the oven and let it cool in the tin for about 15 minutes. Then, turn out onto a wire rack to cool completely.
7. Once cooled, slice the cake in half and fill with butter cream and jam. Replace top half, dust with icing sugar and decorate with your favourite hedgerow berries.

1. Wash and remove any stems or leaves. Place the mixed hedgerow berries in a large pan, add lemon juice, and simmer over low heat until the berries are soft and have released their juices (about 10-15 minutes).
2. Stir in the sugar and continue to simmer, stirring frequently, until the sugar has fully dissolved.
3. Increase the heat and bring the mixture to a rolling boil for about 10-15 minutes. Test for setting by placing a small spoonful on a cold plate—if it wrinkles when pushed, the jam is ready. Pour into sterilised jars and seal to keep.
4. In a large bowl, beat the softened butter until smooth and creamy. Gradually sift in the icing sugar, beating continuously until well incorporated. Stir in the vanilla extract and, if needed, add a tablespoon of milk to achieve a smooth, spreadable consistency.