Jubilee Cake | Pastry Recipes

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  • A beautiful festive triple layer cake decorated with fresh fruit in a Union Jack.

    This Jubilee cake is a basic sponge cake, like a Victoria sponge cake. It has equal weights of butter, sugar, flour, and eggs, plus a little vanilla essence for extra cake flavor. Because it’s such a simple base, it’s really easy to bake – suitable even for beginner bakers. The decoration is simple too, you just need a little patience to place the flag on top. Don’t be tempted to bake more than one layer in a single cake pan. You can make this and cut it in half to make two layers, but you’ll get a better, more even rise by baking the three layers in different pans.


    • For the sponge:

    • 220g softened unsalted butter

    • 220g caster sugar

    • 4 beaten eggs

    • 220g sifted self-rising flour

    • 1 teaspoon vanilla extract

    • 2 tablespoons of milk (optional)

    • For the filling:

    • 400ml clotted cream

    • 100ml double cream

    • blueberry jam

    • Raspberry jam

    • 200g of raspberries

    • 100g blueberries

    • Equipment:

    • 3 round molds of 20 cm

    • greased and lined


    • Preheat the oven to 180°C/350°F/Mark 4.

    • Mix the butter and sugar until light and fluffy and gradually incorporate the eggs. Add the vanilla essence and lightly incorporate the flour.

    • Thin the mixture with the milk if necessary – the mixture should fall easily from the spoon. Divide the mixture evenly between the molds and level.

    • Bake for 25-30 minutes until risen and lightly browned. A spade inserted in the middle should come out clean. Transfer to a wire rack to cool.

    • Mix the liquid cream and the double cream in a bowl. If the mixture is too runny, whisk gently by hand until it forms soft peaks.

    • Take a sponge cake and spread it generously with blueberry jam. Follow this with a thick layer of cream. Be careful not to spread to the edge of the cake otherwise it will overflow when you add the next layer!

    • Place a second layer of sponge on top of the first, pressing gently until it is level.

    • Generously spread the second layer of raspberry jam followed by the cream and the last layer of biscuit.

    • Spread the rest of the cream on top of the cake and decorate with fresh berries in the shape of a Union Jack.

    Tip for making this Jubilee Cake

    You can use strawberries or gooseberries instead of raspberries on top of the cake, and for the red jam layer. Simply choose a red jam that is a very bright red to contrast with the other layers. If you can’t find blueberry jam, blackcurrant would make a nice contrasting, almost bluish hue.

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