Makes: 1 large cake
Skill level: Easy peasy
Costs: Cheap as chips
This cake looks great and tastes delicious, so get festive for the Jubilee and start baking! It's perfect if you're planning on throwing a Jubilee party
IngredientsFor the sponge:
- 220g unsalted butter softened
- 220g caster sugar
- 4 eggs beaten
- 220g self-raising flour sifted
- 1tsp vanilla extract
- 2tbsp milk (optional)
For the filling:
- 400ml clotted cream
- 100ml double cream
- Blueberry jam
- Raspberry jam
- 200g raspberries
- 100g blueberries
- 3 x 20cm round cake tins
- Greased and lined
If you prefer strawberries then use those instead of raspberries
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Cream together the butter and sugar until light and fluffy and gradually beat in the eggs. Add the vanilla essence and lightly fold in the flour.
- Loosen the mixture with the milk if needed - the mixture should drop easily from the spoon. Divide the mixture evenly between the tins and level.
- Bake for 25-30mins until risen and lightly browned. A skewer inserted in the middle should come out clean. Transfer to a wire rack to cool.
- Combine the clotted and double cream in a bowl. If the mixture is too running gently whisk by hand until it forms soft peaks.
- Take one sponge and spread it generously with blueberry jam. Follow this with a thick layer of cream. Be careful not to spread to the very edge of the cake otherwise it will spill out when you add the next layer!
- Place a second sponge layer on top of the first, gently pressing down until level.
- Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge.
- Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the shape of a Union Jack.