BLUEBERRY VANILLA SPONGE

1¾ cups sugar
4 eggs
1 teaspoon vanilla essence
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
½ cup water
8 tablespoons oil
3 cups blueberries, optional

Beat the sugar, eggs and vanilla essence together until light and fluffy.
Add the dry ingredients to the mixture and mix through.
Boil the water and oil together and add it slowly while beating the mixture.
If you are using the berries, add it to the batter now.
Bake at 180˚C for 45 minutes until golden brown and cooked through (a test pin inserted into the cake should come out clean when removed).

Photo and recipe: Tracy Vohra