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
- 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
- 3 x 20cm round cake tins
- Greased and lined
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.
Top tip for making Jubilee cake
If you prefer strawberries then use those instead of raspberries