Union Jack Jubilee Cake | Pastry Recipes

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  • A fabulous baked cake, topped with acres of fresh summer fruit.

    This cute Union Jack Jubilee Cake is a great centerpiece for a celebratory party. Because it’s so big, it can feed a whole crowd. You can cut it into 18 pieces – probably more if people just want to snack. However, it’s only one layer, so it’s really easy to do and quite easy to decorate. It uses blueberries, raspberries and strawberries: we always love a cake that adds to your five a day. If you need some extra help with decorating planning, we have a simple step-by-step picture guide you can follow.

    Ingredients

    • 350g soft margarine

    • 350g caster sugar

    • 450g self-rising flour

    • 1½ tsp baking powder

    • 6 medium eggs, beaten

    • Grated zest 2 lemons

    • Juice of 1 lemon

    • Red and blue paste food coloring (optional)

    • Decorate:

    • 350 g butter, at room temperature

    • 675 g icing sugar, plus a little more

    • Juice of 1 lemon

    • 200 g ready-to-roll white icing

    • 250g blueberries

    • 150g of raspberries

    • 225g miniature strawberries with green husks still on them

    Method

    • Preheat the oven to 180°C/350°C/gas mark 4. Line the bottom and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake pan (or roasting pan with the same base measurement) with a large piece of non-stick parchment paper, cut diagonally into the corners, then press the paper into the pan so that the base and sides are flush and the paper sits a little above the top of the sides of the pan.

    • Cream together soft margarine and sugar in a bowl or food processor until light and fluffy. Mix the flour and baking powder together then gradually stir in alternating spoonfuls of egg then flour until both have been added and the mixture is smooth.

    • Stir in the lemon zest and lemon juice until the mixture has a soft consistency. Pour the cake mix into the lined pan or, for a patriotic red, white and blue marble cake, pour half the cake mix into the lined pan. Then divide the rest of the cake mixture between two bowls, color one half red, the rest blue. Add spoonfuls of the colored mixtures to the lined pan, then mix with a small knife.

    • Bake for 40 to 45 minutes until the cake is puffed, golden brown and a skewer comes out cleanly when inserted into the center of the cake. Leave to cool for a few minutes then invert the cake onto a wire rack, remove the pan and leave to cool.

    • To make the buttercream, beat the butter and one-third of the icing sugar together in a bowl or food processor until smooth. Gradually beat in remaining icing sugar and lemon juice until light and fluffy. Cover and store at room temperature until use.

    • Peel the paper from the cake, turn the cake over and trim the top tier if necessary. Cut in half then sandwich again with a thin layer of buttercream. Place the top on a large plate, platter or cake board.

    • Spread a very thin layer of buttercream on the outside of the cake to glue the crumbs in place, then spread a thicker layer all over the cake and smooth with a palette knife, reserving a few tablespoons for piping more late.

    • Knead the ready-to-roll icing to soften it, then spread half of it in a long strip on a work surface lightly dusted with sifted icing sugar. Cut to make 2 strips 4 cm (11/2 in) wide long enough to make a cross in the center of the cake, then cut the ends at the edges of the cake. Mix the toppings with the remaining frosting, then roll out and cut two long strips about 2.5 cm (1 inch) wide and long enough to go diagonally from one corner of the cake to the other, cutting the strips so they line up with the larger white cross.

    • Arrange blueberries between strips of ready-to-roll white frosting. Spoon the rest of the buttercream into a paper or plastic piping bag, cut off the tip then dot the diagonal white stripes and arrange the raspberries in rows on top. Add frosting dots on the center cross and glue the whole strawberries in place. Chill in the refrigerator until ready to serve.

    Tip for making a Union Jack jubilee cake

    If you can’t find small strawberries, use large ones and cut them into slices. Layer them like in the main image here and they will look just as pretty.

    You might also like…
    Jubilee cakes
    British cakes
    jubilee cake recipe

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