Great British celebration cake

A great British-themed recipe perfect for the Jubilee

• Preparation: 30 mins
• Cooking: 30 mins
• Serves: 12

What you need:

• 175g (6 oz) self raising flour
• 1 level teaspoon baking powder
• 175ml (6 fl oz) Stork Baking Liquid
  
• 175g (6 oz) caster sugar
• 3 medium eggs
• 2 tablespoons milk
• Finely grated rind of 2 citrus fruits e.g. lemon, orange or lime

Citrus syrup:

• Juice of 2 fruits, strained
• 115g (4 oz) caster sugar

Topping:

• 284ml Elmlea Whipping (or cream), Whipped
• 250g fresh berries e.g. strawberries, raspberries, blueberries, cherries and black grapes

What you do:

1. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
2. Spoon the mixture into greased and base lined 2 x 20cm sandwich tins or one rectangular tin 22 x 12cm.
3. Bake in a preheated oven at 180°C, 160°C fan, Gas 4 for 30 mins in the sandwich tins or 45-50 mins in the rectangular tin or until cooked.
4. Turn out on to a wire tray.
5. Put the fruit juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
7. When cold, split the rectangle cake in half and sandwich together with half the Elmlea. Reserve some Elmlea for decoration and spread remainder over the top of the cake. Decorate with fresh berries in the shape of a Union Jack and pipe with remaining Elmlea to decorate.

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