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A round cake with a union jack design on top Tried & Tested

Union jack sponge cake

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4 stars based on 3 ratings

A wonderfully patriotic cake, perfect for any summer street party. Filled full of delicious fruits, this is sure to be a hit with your family and friends.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

  • 250g 8⅞ oz Butter (unsalted) softened
  • 250g 8⅞ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 5 5 Egg(s) (free range) beaten
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the filling

  • 4tbsp 4tbsp Raspberry jam
  • 200g 7⅛ oz Raspberries or summer berry of your choice
  • 150ml 5⅛ fl oz Double cream

For the decoration

  • 1tbsp 1tbsp Apricot glaze
  • 150g 5⅜ oz Sugar paste icing red, white and blue

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180c (160c fan, gas mark 4). Grease and line 2 x 20cm (8in) round sponge tins with a circle of baking parchment.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 250g 8⅞ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 5 5 Egg(s) (free range) beaten
  3. Classic mode Step 3

    Stir in the flour, baking powder and vanilla extract until smooth.

    Ingredients for this step

  4. Classic mode Step 4

    Divide the mixture between the cake tins and bake for 25 –30 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack then remove the paper.

  5. Classic mode Step 5

    Prior to icing the cooled cake with the union jack design, brush the sponge with a little warmed apricot jam.

    Ingredients for this step

    • 1tbsp 1tbsp Apricot glaze
  6. Classic mode Step 6

    Dust the work surface very lightly with icing sugar and roll out the white icing, using the cake tin as a guide cut out a 20cm (8″) circle of icing and place on top of the sponge.

    Ingredients for this step

    • 150g 5⅜ oz Sugar paste icing red, white and blue
  7. Classic mode Step 7

    Roll out the red icing into two strips approx 2cm wide by 20cm, and two 1cm x20 cm strips. Brush the back of the strips of icing very lightly with a very slightly damp pastry brush (don’t use too much water or the icing will get sticky). Place one wide strip across the centre of the cake and place the other one horizontally across it to make the large cross. Carefully cut away the icing underneath, where it overlaps. Cross the
    thin stripes diagonally over the large cross.

  8. Classic mode Step 8

    Roll out the blue icing and cut triangles to make the flashes in between the stripes, again brushing with water to help secure in place if needed.

  9. Classic mode Step 9

    Top your base cake with raspberries or a summer fruit of your choice, then spread with whipped cream and place the iced cake on top. Serve within 1 hour.

    Ingredients for this step

    • 200g 7⅛ oz Raspberries or summer berry of your choice
    • 4tbsp 4tbsp Raspberry jam
    • 150ml 5⅛ fl oz Double cream