May 08, 2012 - 16:33 BST hellomagazine.com Diamond Jubilee Sponge Cake GALLERY Dish type: Dessert Serves 10 Ingredients: ½ tsp Bart Bristol Blend Five Peppercorns ½ tsp Bart Ground Cinnamon 1 tsp Bart Ground Ginger ¼ tsp Bart Ground Nutmeg 2 tsp Bart Mint (freeze dried) 250g self-raising flour ¼ tsp salt 250g margarine or butter 250g Bart Vanilla sugar 4 eggs, beaten For the filling and topping: 250g cream cheese 150ml double cream 100g icing sugar 250g strawberries, quartered 200g blueberries Instructions: Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4. Cream together the margarine and vanilla sugar until light and creamy. Mix all the dry ingredients together and slowly add to the mixture, along with the eggs. Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely. When completely cool, cut each cake in half horizontally so you have four thin cakes. To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth. Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.