Blueberry and Lemon Layered Sponge

Method

1.  Grease and Line 3 x 8-inch sandwich tins

2. Cream the margarine and the Natural Flavoured Icing sugar together until the mixture is light and fluffy.

3. Slowly add the eggs one by one ensuring they have been well incorporated into the mixture. If the mix starts to curdle add 2 Tbsp of flour to the mix whilst adding the eggs.

4. Once the eggs have been combined into the mixture slowly add the flour on low speed until it has combined and then turn up the speed on the mixer to medium for no more than 30 seconds.

6. Divide the cake batter between the 3 x 8-inch sandwich tins.

7. Bake in the oven for 30-35 minutes until they are golden brown, use a cocktail stick or a cake tester to insert into the middle of the cake it should come out clean.

8. Cool the cakes in the tins for 10 minutes before turning out on to a wire cooling rack to cool completely.

9. Now make the buttercream by beating the butter for a good 6-7 minutes until it is light in colour and fluffy.

10. Add the Natural Flavoured Icing Sugar to the butter and chop in using a spatula to prevent an icing sugar cloud in your kitchen

11. Once the icing sugar and the butter have combined on a gentle speed, turn up the mixer to high and beat for no more than 30 seconds.

12. Using a Wilton 1M nozzle pipe buttercream onto the first layer and top with the homemade Lemon curd. Repeat this process for the next layer. after placing the third layer on the cake pipe rose swirls or evenly spread the remaining buttercream and decorate with fresh blueberries.