- 200g unsalted butter, softened
- 200g caster sugar
- 3 eggs, medium
- 1tsp vanilla extract
- 2tbsp milk
- 200g self-raising flour
- 150g unsalted butter, softened
- 300g icing Sugar
- ½ tsp vanilla extract
- 200ml double cream
- Fresh Berries; strawberries, raspberries and blueberries
- Preheat the oven to 150°C on the Circulaire function. Line a large rectangular baking tray with baking parchment.
- Using the Smeg stand mixer with beating or flex-edge beater attachment, or the Smeg hand mixer beating attachment. Beat together the butter and sugar until light and fluffy.
- Using the respective whisk attachment whisk the eggs, in a separate mixing bowl, until light and bubbly.
- Lightly mix the eggs, vanilla and milk together. Taking it in turns, add some of this mix with a spoonful of flour to the butter mix. Keep combining until a smooth batter mix is achieved.
- Pour onto your lined baking tray and spread out right to the edges. Gently tap the tray onto the work surface a few times to release any air bubbles in the mixture. Bake in the middle of the oven for approximately 30 minutes, or a cake tester comes out clean.
- Once golden brown, remove from the oven and cool on a wire rack.
- For the buttercream filling, beat together the butter, icing sugar and vanilla extract. The buttercream should be soft and spreadable.
- For the topping, whisk the double cream until it forms soft peaks, being careful not to overmix.
- Cut your rectangle sponge in half, creating two smaller cakes.
- Then spread the buttercream on top of one cake, spreading it out right to the edges. Place the second cake on top of the buttercream, and press down gently securing in place.
- Top the second layer with fresh cream, then score to help you arrange your berries in a Union Jack shape
Now simply slice, serve and enjoy for the Jubilee celebrations!