This delicious berry-topped bake would make a glorious celebration centrepiece for the Jubilee.
Kirstie Allsopp’s Union Jack celebration cake takes its inspiration from a classic two-layer Victoria Sponge, but raises it to another level. Kirstie often uses Carnation condensed milk in her cake batters. It make the sponge dense and moist, which makes for a really lovely cake. There’s a traditional layer of jam in the middle, plus a sweet layer of buttercream on the top, under the lovely fruits. If you’re making this for an event, you can get ahead by making the sponge in advance. Store it for a couple of days in a sealed tin until you’re ready to decorate.
Look out for natural vanilla extract – not essence. It is widely available in all good supermarkets and makes all the difference to baking homemade treats.
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- 200g (7oz) plain flour
- 405g can light condensed milk
- 2 eggs
- 2 tsp vanilla extract
- 150g (5½oz) margarine or butter
- 3 tsp baking powder
- 6 tbsp strawberry conserve or jam
- 200g (7oz) icing sugar
- 100g (3½oz) margarine or butter, softened
- 2tsp vanilla extract
- 200g (7oz) mixed summer berries, to decorate
- You will need:
- 2 x 18cm (7in) sandwich cake tins, base lined with parchment