Vanilla Sponge with Chocolate Fudge and raspberries Icing

"Whats the occasion "? S asked as he walked in early to watch the England-Slovenia match. Honestly, I just felt like baking a simple sponge that I had, at a friends place a while ago with some warm custard on top. I asked her for the recipe and she gladly gave it to me. "It's 100,100,100 each of butter, S.F flour, sugar and 2 eggs". "That's it? I remember asking her thinking how can a cake so delicious be this simple. I just fell in love with simplicity of this recipe. I could never give out a cake recipe by heart just like that. 

After I baked the cakes I just wanted to make some plain custard, then I changed my mind and thought of making a chocolate custard and finally ended up using some leftover (Nigella's) chocolate fudge icing (Typical Gemini you see....).I used some fresh, crushed raspberries in the first layer and used the remaining to decorate the top, dusted with some cocoa and finished it with some edible glitter.

Ingredients

For the sponge

100gms Self-Raising Flour

100gms Butter

100gms Sugar

1 tsp Vanilla Extract

2 Eggs

Method:

Preheat oven to 170C.

Beat the butter sugar till light and fluffy, gradually add the eggs and beat well. Sift the flour into this and lightly fold in until everything is well incorporated. Pour into greased and lined sandwich tins. Bake for about 20 min or until a skewer inserted comes out clean. Allow to coll on wire rack and peel off the paper.

For Icing

Half recipe of Nigella's chocolate Fudge Icing

Some Raspberries to decorate.

Cocoa for dusting

Assembly

Place one layer on a cake stand or plate and spread the fudge icing. Crush some raspberries with a fork and spread it on top of the fudge icing. Place the second layer and gently press the cake. Spread some fudge icing on top liberally and decorate with raspberries. Dust with some cocoa if desired.