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Jubilee cake

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Jubilee cake
  • Makes: 1 large cake

  • Prep time:

  • Cooking time:

  • Total time:

  • 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

Ingredients

For 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

Equipment:

  • 3 x 20cm round cake tins
  • Greased and lined

That's goodtoknow

cartoon image of chef

If you prefer strawberries then use those instead of raspberries

Method

  1. Pre-heat the oven to 180C/350F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the clotted and double cream in a bowl. If the mixture is too running gently whisk by hand until it forms soft peaks.
  6. 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!
  7. Place a second sponge layer on top of the first, gently pressing down until level.
  8. Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge.
  9. 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.

Average rating

  • 3
(27 ratings)

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Your comments

Tina Gorham

Having never cooked a sponge I've just got these out of the oven...they look and smell wonderful and I'm quite proud! Really easy recipe to follow and I'm sure the party guests will love it once it's filled and decorated :)

Rachel Jordan

I baked this cake to enter into our street party cake competition. Because so many 'jubilee cakes' looked the same (decorated with raspberries and blueberries) I added some bunting on the top- cotton between two cocktail sticks with cut out blue, red and white paper triangles attached to it. It came runner up in the competition and received loads of compliments. It's a great, easy recipe with award winning results!!!

Rachael Hull

Decided to bake this cake for our company Jubilee British Bake-off... I'm delighted to say that it was crowned the 'Overall Winner' :) I had to make some amendments to the amounts of flour, sugar and what have you as I decided to use 10" round tins but was very pleased with the results. Thank you x

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