Lemon and Blueberry Sponge Cake

Lemon Sponge Cake

Lemon and Blueberry Sponge Cake

This delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious dessert, that is perfect for little hands to recreate this Mother’s Day.

The inclusion of Lemon Curd in the frosting makes the icing light and fluffy with a hint of  tart lemon for bite. Finished with fresh berries, this Lemon Sponge Cake is truly something special.

Also, f you’re pressed for time, or baking experience, why not purchase an unfilled double layer sponge cake to use.

Ingredients – Sponge Cake

  • 1/3 cup of cornflour
  • 1/3 cup of plain flour
  • 1/3 cup of self-raising flour
  • 4 eggs, at room temperature
  • 2/3 cup of  caster sugar
  • ½ pottle of Anathoth Farm Lemon Curd – to fill
  • Mixed berries – to serve and fill. I used blueberries but raspberries and strawberries are wonderful to use too!

Ingredients – Lemon Curd Frosting

  •  90g cream cheese
  • 30g butter – cubed, at room temperature
  • 30g Anathoth Farm Lemon Curd
  • ¾ cup of icing sugar


  1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
  2. Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
  3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  4. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  5. Meanwhile, Using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
  6. When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.
  7. Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.


Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2


  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3

Lamingtons, Pies and Pavs


With Australia Day fast approaching it got me thinking about iconic Australian eats and how diverse our “national” meals are. Everything from the Iced VoVo to lamb, snags and damper is considered typically Australian in every way, shape and form. So how will you be celebrating our national day? Will it be with some classic dishes or will you put a modern twist on the menu with new faves or old twists?

If you’re too busy to sit down and sort out a menu, no worries mate, I’ve done the thinking for you with these make-ahead Australia Day menu options packed full of tasty delights to keep even the ankle bites happy!

Pork and Fennel Sausage Rolls

pork and fennel sausage rolls

Mini Turkey Potato Top Pies

Mini Turkey Potato Top Pies

Beer Battered Fish and Chips

beer battered fish and chips

Seafood Platter

seafood platter

Double Chocolate Lamingtons

Double Chocolate Lamingtons

Pavlova with Mulled Fruits

pavlova with mulled fruit

Enjoy your tucker! xx