Great British sponge cake recipe

• 5 peppercorns, ground
• 0.5 tsp ground cinnamon
• 1 tsp ground ginger
• 0.25 tsp ground nutmeg
• 2 tsp mint (freeze dried)
• 250 g (8.8oz) self-raising flour
• 0.25 salt
• 250 g (8.8oz) margarine or butter
• 250 g (8.8oz) vanilla sugar
• 4 eggs, beaten
• 250 g (8.8oz) cream cheese
• 150 ml (5.3fl oz) double cream
• 100 g (3.5oz) icing sugar
• 250 g (8.8oz) strawberries, quartered
• 200 g (7.1oz) blueberries

1. Grease and line 2 20 cm round sandwich tins.
2. Preheat the oven to 180C/Gas 4.
3. Cream together the margarine and vanilla sugar until light and creamy.
4. Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.
5. Divide the mixture between the two prepared tins and smooth the tops.
6. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.
7. Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.
8. When completely cool, cut each cake in half horizontally so you have four thin cakes.
9. To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.
10. Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries.
11. Top with another cake and repeat.

ground cinnamon, ground ginger, ground nutmeg, mint, flour, salt, margarine, vanilla sugar, eggs, cream cheese, icing sugar, strawberries, blueberries

Taken from www.lovefood.com/guide/recipes/15826/jubilee-sponge-cake-recipe (may not work)