Recipe Card

Diamond Jubilee Cake

This year, impress your guests with Hannah's Diamond Jubilee Cake - a twist on the traditional sponge cake.

With three very different layers, it is patriotically coloured red, white and blue, flavoured with strawberry, vanilla and blackberry.

Definitely worth the effort!

Serves 6 people.

Ingredients

Heat the oven to 180°C.

Cream together the butter and sugar, then beat the eggs and add slowly to prevent curdling.

If the mixture does curdle, add a tablespoon of flour and beat quickly.

Fold in the sifted flour and add the vanilla extract.

Divide the mixture equally between three bowls, adding a little red food colouring to the first and a little blue to the second.

Pour the mixture into three lined and buttered 1lb loaf tins, cover with baking parchment and bake until firm to the touch.

Once completely cool, whip the cream and then fold in the icing sugar and Archers carefully.

Spread a layer of strawberry jam on the red cake and a layer of blackberry jam on the blue cake.

Sandwich the cakes with the cream - red, then white and then blue.

Serve with fresh berries.

BCS chef Hannah Freeman guides you through creating a Diamond Jubilee Cake.

Recipe Date: 14th May 2012.