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.
Available from British Corner Shop
- 175g of McDougalls Self Raising Flour
- 175g of Silver Spoon Caster Sugar
- A few drops of Dr Oetker Natural Food Colouring Red
- A few drops of Dr Oetker Natural Food Colouring Blue
- 50g of Hartley's Best Strawberry Jam
- 50g of Hartley's Best Blackberry Jam
- 1/2 a teaspoon of Dr Oetker Select Vanilla Extract
- 1 tablespoon of Silver Spoon Icing Sugar
- 2 tablespoons of Archers Peach Schnapps
To be Sourced Locally
- 175g of Unsalted Butter
- 3 Medium Eggs
- 250ml of Whipping Cream
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.
Video - Creating Your Jubilee Cake
BCS chef Hannah Freeman guides you through creating a Diamond Jubilee Cake.
Recipe Date: 14th May 2012.