This month I’ve picked a patriotic themed recipe to celebrate all things British!
This ‘Jubilant Cake’ is perfect for a street party.
For the cake
375g/13oz butter or margarine, softened at room temperature
375g/13oz unrefined caster sugar
6 large free-range eggs
2 tsp vanilla extract
375g/13oz self-raising flour
2-3 tbsp milk
few drops of blue food colouring
few drops of red food colouring
For the filling and frosting
6 tbsp raspberry jam
300g/10oz caster sugar
5 large free-range egg whites
500g/1lb unsalted butter, softened and cut into squares
pinch of salt
few drops of vanilla extract
1. Preheat the oven to 180C/350F/Gas 4 for the sponge layers. Grease and line three 18cm/7in cake tins
2. Cream the butter and sugar together in a bowl. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour, add extra milk if necessary.
3. Divide the mixture equally into three mixing bowls. Add the blue colouring into one bowl and red food colouring to the other bowl and mix both gently to get an even colour. Leave the third mix plain.
4. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for until golden-brown (20-25 minutes) and a skewer inserted into the middle comes out clean.
5. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool.
6. For the frosting, pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring to the boil. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer).
7. Whisk the egg whites until stiff. Gradually whisk in the remaining caster sugar.
8. As soon as the syrup reaches 121C/250F, plunge the base of the pan into a bowl of cold water to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick.
9. Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl. Whisk the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly.
10. Gradually whisk in the butter. Then add the salt and vanilla extract, keep whisking it until it forms a smooth fluffy
11. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15
minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired.