About the bake
This traybake is a must bake for your Jubilee party centre piece. Fluffy vanillary sponge, topped with perfectly whipped Silver Spoon Icing buttercream, and hand finished with fresh, seasonal berries as a Union Jack. This traybake is super simple to make, and even easier to share with your family and friends this summer - so good maybe the Queen will pop in for a slice.
Make your Jubilee garden party one to remember this year, and with our recipe selection full of sweet and savoury summery bakes, you're one step closer to baking up a banquet fit for the royals. Why not try our Union Jack Cupcakes, perfect for little ones to decorate.
Method
Step 1:
Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.
Step 2:
Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluffy.
Step 3:
Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.
Step 4:
Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix.
Step 5:
Stir in the vanilla extract. Carefully fold in the raspberries.
Step 6:
Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Since this cake is long and wide make sure you check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.
Step 7:
Cool in the tin and then transfer onto a cooling rack and leave to cool completely.
Step 8:
For the topping, beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth. Do not add too much icing sugar at a time else your kitchen will be covered with a layer of it!
Step 9:
Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.
Step 10:
Find a picture of the Union Jack flag and recreate the pattern using a selection of sliced strawberries, blueberries and raspberries, leaving the white butter icing exposed to create a white line.
Ingredients
For the cake
- 300g Butter (unsalted) (softened)
- 300g Silver Spoon Caster Sugar
- 6 Egg(s) (free range) (medium, beaten)
- 300g Allinson's Self Raising White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Raspberries
For the topping
- 200g Butter (unsalted)
- 450g Silver Spoon Icing sugar
- 1 tbsp Milk (whole)
- Strawberries
- Blueberries
- Raspberries
Recipe Reviews
The sponge is super soft & buttercream felt light & fresh - LOVED IT!
Ingredients
For the cake
- 300g Butter (unsalted) (softened)
- 300g Silver Spoon Caster Sugar
- 6 Egg(s) (free range) (medium, beaten)
- 300g Allinson's Self Raising White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Raspberries
For the topping
- 200g Butter (unsalted)
- 450g Silver Spoon Icing sugar
- 1 tbsp Milk (whole)
- Strawberries
- Blueberries
- Raspberries