This delicious berry-topped bake would make a glorious celebration centrepiece for the Jubilee.
Kirstie Allsopp’s Union Jack celebration cake takes its inspiration from a classic two-layer Victoria Sponge, but raises it to another level. Kirstie often uses Carnation condensed milk in her cake batters. It make the sponge dense and moist, which makes for a really lovely cake. There's a traditional layer of jam in the middle, plus a sweet layer of buttercream on the top, under the lovely fruits. If you're making this for an event, you can get ahead by making the sponge in advance. Store it for a couple of days in a sealed tin until you're ready to decorate.
Ingredients
- 200g (7oz) plain flour
- 405g can light condensed milk
- 2 eggs
- 2 tsp vanilla extract
- 150g (5½oz) margarine or butter
- 3 tsp baking powder
- 6 tbsp strawberry conserve or jam
- 200g (7oz) icing sugar
- 100g (3½oz) margarine or butter, softened
- 2tsp vanilla extract
- 200g (7oz) mixed summer berries, to decorate
You will need:
- 2 x 18cm (7in) sandwich cake tins, base lined with parchment
WEIGHT CONVERTER
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.
- Spoon into the tins and bake for approximately 25-30 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
- Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.
- Beat the icing sugar, butter and vanilla with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape.
Top tip for making Kirstie Allsopp's Union Jack celebration cake
Look out for natural vanilla extract – not essence. It is widely available in all good supermarkets and makes all the difference to baking homemade treats.
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