Recipes
Union Jack British Party Cake
Get ready to dust off your apron and start baking for King and country. Whether you're hosting a regal themed...
Ingredients
For the cake
- 200g butter, at room temperature
- 200g caster sugar
- 3 large eggs
- 1tsp vanilla extract
- 225g self-raising flour
- 1 pinch of salt
- 3tbsp milk
For the decoration
- 100g butter, at room temperature
- 200g icing sugar
- 10 fresh strawberries, halved
- 1/2tsp vanilla extract
- 30 fresh blueberries
- 20 fresh raspberries
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4. Line the base of your tin with baking paper.
- Beat the butter for a few seconds in a large mixing bowl to soften it, then add the caster sugar. Beat well until light and fluffy, using a hand-held electric mixer or wooden spoon. Add and beat the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
- Sift the flour and salt into the bowl, then fold it in gently using a large metal spoon. Do not beat the mixture at this stage. Add the milk and stir it through gently.
- Tip the mixture into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the centre of the oven for 35-38 minutes, until risen and springy when touched lightly. Cool in the tin for 10 minutes, then turn out onto a wire rack and remove the lining paper. Leave to cool completely.
- For the buttercream, beat the butter in a large mixing bowl until creamy, then gradually beat in the icing sugar until light and fluffy. Stir in the vanilla extract, then spread over the top of your cooled cake.
- Use a cocktail stick to mark out the lines of the flag before topping with your fresh berries.