Sunday, 3 June 2012

Jubilee Celebration Cake

This is a celebration cake fit for such a royal affair. I am rather a fan of the royal family having first met the Queen when I was six years old; handing her a bunch of sweet peas from the garden at home when she opened the local university, this combined with a strong influence from my family I have enjoyed celebrating the various milestones enjoyed by the royal family. Most recently I saw the Queen on her Diamond Jubilee tour when she opened the new building works at University in Exeter. So, this is my offering for a celebration cake of the Diamond Jubilee ... it tastes bloody marvellous!

Serves 10-12
Pre-heat the oven to 180°C
Bake to perfection for 20 minutes

You will need the following:
225g Butter
225g Self Raising Flour
225g Caster Sugar
4 Eggs
1Tbsp Baking Powder
1 Drop of Vanilla Essence

Icing Filling
250ml Double Cream
200ml Crème Fraîche
50g Icing Sugar
3Tbsp Raspberry Jam

Cream together the butter and sugar

Add in the eggs one at a time

Next stir in the flour

Until it forms a smooth texture

Add a drop of vanilla essence

Add the baking powder

When your mixture is looking nice and combined, pour into two circular greased (removable bottom) baking tins. If the mixture is not of a ribbon consistency the cake will be dry when it is cooked, so it is essential that you have measure out your ingredients precisely

 Good Old Fashioned Advice: DO NOT be tempted to open the oven door whilst the cake is cooking, the oven temperature will drop and your cakes will not rise properly

After 20 minutes baking , let your cakes cool on a wire rack. 

Then run a knife around the edge of your pan and push the cake out from the bottom

Whilst the cakes are cooling make the filling...

Whisk the double cream with an electric whisk for a couple of minutes until it becomes thicker but still smooth
(If you over-whip the cream it will curdle, split & go dry)

Add in the crème fraîche

This is consistency of the cream that you should reach ... it should be stiff enough to stay on the whisk beaters

Stir in the icing sugar

Once the cakes have cooled slice in half with a bread knife

Place the top half of one of the cakes upside down on the plate you will serve your cake

Spoon on three desert spoons of the filling

& spread evenly

Add the other half of the cake on top of the filling and repeat with the filling on top, only this time add two tablespoons of the jam

Next add a third layer (the bottom half of the second cake) and add the filling in the same way as you did for the first layer.

Top with the final layer and finish off with the final layer of the icing filling

Next add your strawberries and blueberries to create a patriotic union jack

Enjoy with a cup of tea, it would be rude not too ...

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