Union jack sponge cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
- 250 g Butter (unsalted) softened
- 250 g White caster sugar
- 5 Egg(s) (free range) beaten
- 250 g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
For the filling
- 4 tbsp Raspberry jam
- 200 g Raspberries or summer berry of your choice
- 150 ml Double cream
For the decoration
- 1 tbsp Apricot glaze
- 150 g Sugar paste icing red, white and blue
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1
Preheat the oven to 180c (160c fan, gas mark 4). Grease and line 2 x 20cm (8in) round sponge tins with a circle of baking parchment.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 250g Butter (unsalted) softened
- 250g White caster sugar
- 5 Egg(s) (free range) beaten
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3
Stir in the flour, baking powder and vanilla extract until smooth.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Baking powder
- 1tsp Vanilla extract
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4
Divide the mixture between the cake tins and bake for 25 –30 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack then remove the paper.
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5
Prior to icing the cooled cake with the union jack design, brush the sponge with a little warmed apricot jam.
For this step you'll need:
- 1 tbsp Apricot glaze
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6
Dust the work surface very lightly with icing sugar and roll out the white icing, using the cake tin as a guide cut out a 20cm (8″) circle of icing and place on top of the sponge.
For this step you'll need:
- 150g Sugar paste icing red, white and blue
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7
Roll out the red icing into two strips approx 2cm wide by 20cm, and two 1cm x20 cm strips. Brush the back of the strips of icing very lightly with a very slightly damp pastry brush (don’t use too much water or the icing will get sticky). Place one wide strip across the centre of the cake and place the other one horizontally across it to make the large cross. Carefully cut away the icing underneath, where it overlaps. Cross the
thin stripes diagonally over the large cross. -
8
Roll out the blue icing and cut triangles to make the flashes in between the stripes, again brushing with water to help secure in place if needed.
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9
Top your base cake with raspberries or a summer fruit of your choice, then spread with whipped cream and place the iced cake on top. Serve within 1 hour.
For this step you'll need:
- 200g Raspberries or summer berry of your choice
- 4 tbsp Raspberry jam
- 150ml Double cream