Union Jack Celebration Cake
This is the perfect British cake to bake for a special celebration, like a jubilee or a royal wedding. It's a light sponge drenched in citrus syrup, and decorated with whipped cream and fresh summer fruits. Simple and delicious!
45 minutes prep, 30 minutes cook
Serves 12
Ingredients
175g self raising flour
1 level tsp baking powder
175g Stork margarine (original tub)
175g caster sugar
3 medium eggs
2 tbsp milk
Finely grated rind of 2 citrus fruits e.g. lemon, orange or lime
For the citrus syrup
Juice of 2 citrus fruits, strained
115g caster sugar
For the topping
284ml Elmlea whipping cream
250g fresh berries e.g. strawberries, raspberries, blueberries, cherries and black grapes, to decorate
Method
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
Spoon the mixture into greased and base lined 2 x 20cm sandwich tins or one 20cm square cake tin.
Bake in a preheated oven for at 180°C/ Fan 160°C/Gas 4 for 30 minutes in the sandwich tins or 45 - 50 minutes in the square tin. Turn out on to a wire tray.
Put the fruit juice and sugar in a saucepan and heat gently until the sugar has dissolved. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
When cold, split the square cake in half and sandwich together with half the Elmlea. Reserve some Elmlea for decoration and spread remainder over the top of the cake. Decorate with fresh berries in the shape of a Union Jack and pipe with remaining Elmlea to decorate.
More recipes to try
25 minutes
Serves 8
20 minutes plus chilling time
Serves 6-8 slices
30 minutes
Serves 6-8
Great British Food Awards
Award winning foods
Upgrade your breakfast with matcha and blueberry jam crumpets
Give your breakfast a vibrant twist with these fluffy matcha crumpets, paired with indulgent caramelised white chocolate ‘butter’ and a quick homemade blueberry chia jam…