Creative challenge 3 – Amelia’s Union Jack Sponge Cake

The recipe for this delicious Sponge cake is from Amelia, age 10.


Sponge cake

8oz butter or margarine

8oz caster sugar

3 eggs

2 teaspoons of baking powder

8oz self-raising flour


Double cream

3 tablespoons of icing sugar (optional)

Strawberries (sliced), raspberries & blueberries


  • Preheat your oven to 180ºC.
  • Grease and line a square-shaped tin with greaseproof paper.
  • Mix the butter and sugar in a bowl using a wooden spoon or an electric mixer.
  • Add the eggs, one at a time, mixing well after each addition.
  • Sift in the flour and baking powder. Mix well.
  • Turn the mixture into your greased tin. Smooth the top.
  • Bake in the oven for 20 minutes or until golden brown. To check that your cake is cooked, insert a skewer and it should come out clean.
  • Turn your cake out of the tin and let it cool.
  • Use an electric mixer to whisk up the cream. Add the icing sugar (if you would like to sweeten it up!) and mix again.
  • Cover the top of your cake with the cream.
  • Create a cross using your strawberries.
  • Make a diagonal cross using raspberries.
  • Create triangles using blueberries, making sure to leave white spaces as shown on the Union Jack below.