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This delicious pastry topped with berries would make a glorious celebratory centerpiece for the Jubilee.
Kirstie Allsopp’s Union Jack Celebration Cake is inspired by a classic two-layer Victoria sponge, but takes it to another level. Kirstie often uses Carnation Condensed Milk in her cake batters. This makes the sponge dense and moist, making for a very nice cake. There’s a traditional layer of jam in the middle, plus a soft layer of buttercream on top, underneath the lovely fruit. If you’re doing this for an event, you can get a head start by making the sponge ahead of time. Store it for a few days in an airtight container until you’re ready to decorate.
Ingredients
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200g (7oz) plain flour
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405g can light condensed milk
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2 eggs
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2 teaspoons vanilla extract
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150 g (5½ oz) margarine or butter
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3 teaspoons baking powder
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6 tablespoons jam or strawberry jam
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200g (7oz) icing sugar
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100 g (3½ oz) margarine or softened butter
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2 tsp vanilla extract
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200 g (7 oz) mixed summer berries, to garnish
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You will need:
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2 sandwich cake pans 18 cm (7 in), bottom lined with parchment paper
Method
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Preheat the oven to 180°C/350°F/Mark 4.
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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 the mixture is pale and sparkling.
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Pour into the molds and bake for about 25-30 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
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Place half of the cake on a serving platter and drizzle with jam. Sandwich with the other half.
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Beat the icing sugar, butter and vanilla with a few drops of water to bring the mixture to a soft consistency. Spread over the cake. Arrange the berries on top in a Union Jack shape.
The best tip for making Kirstie Allsopp’s Union Jack celebration cake
Pay attention to natural vanilla extract – not essence. It is widely available in all good supermarkets and makes all the difference in baking homemade treats.
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