Baking

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.