Baked with Mother’s Day in mind, these light, fluffy sponge cakes filled with cool cream cheese frosting and blueberries to top are the best!
120g plain flour
140g caster sugar
50g butter, slightly soft + a bit extra for greasing
125ml whole milk
1 ½ teaspoons baking powder
½ tsp vanilla extract
A pinch of salt
Blueberries for decorating
For the icing
120g half fat cream cheese
4 tbsp butter, softened
200g icing sugar
Preheat the oven to 170°C/325°F/Gas 3. Grease out the cake moulds with a bit of butter.
Put the sugar and butter in a bowl and beat together. Sift in the flour and baking powder and add the salt and beat with an electric whisk under it’s a sandy consistency.
Gradually add half the milk and beat until it’s nicely mixed.
Put the milk, egg and vanilla extract in a separate bowl and whisk briefly together. Pour this into the main mixture and beat until it’s just incorporated – be careful not to over-mix! Mix for a few more minutes until the mixture is smooth.
Pour the mixture into the cake moulds and fill until about two thirds full. Bake in the oven for 25 minutes – until light golden and there’s a spring to the sponge!
As the sponges are cooling, make the cream cheese frosting.
Whisk the icing sugar and butter together in a clean bowl until well mixed. Add the cream cheese and beat for a few minutes until it’s completely incorporated. Depending on the cake moulds you have used, you can either cut the sponges in half and fill with frosting once the cakes have completely cooled (as I have done in the photos) or just spoon the frosting on top. Sprinkle with blueberries. I think your mother will be very impressed!