Jubilee Celebration Cake
A real showstopper, and surprisingly easy to assemble as it’s not iced. With a rich vanilla and elderflower-soaked sponge, zingy lemon buttercream and fruity jam filling, this towering cake is a royal celebration of summer.
Hands-on time 2hr 45min, plus cooling. Cooking time about 4hr 25min. Serves 60-70
FOR THE 15CM CAKE
150g unsalted butter, softened, plus extra to grease
200g caster sugar
2tsp vanilla bean paste 3 medium eggs
225g plain flour
11/2tsp baking powder 3tbsp milk
FOR THE 20.5CM CAKE
275g unsalted butter, softened 375g caster sugar 11/2tbsp vanilla bean paste 6 medium eggs
425g plain flour
1tbsp baking powder 5tbsp milk
FOR THE 25.5CM CAKE
500g unsalted butter, softened 650g caster sugar
2tbsp vanilla bean paste 10 medium eggs
750g plain flour
5tsp baking powder 10tbsp milk
FOR THE FILLING
600g unsalted butter, softened
1.2kg icing sugar, plus extra to dust, optional
Finely grated zest and juice
3 lemons
1tbsp Sicilian lemon extract (see GH TIPS)
350ml elderflower cordial, we used Belvoir Farm
450g good-quality strawberry jam/conserve, we used Bonne Maman
YOU WILL ALSO NEED
15cm, 20.5cm and 25.5cm round cake tins, at least
7cm deep Kitchen string Cocktail sticks
15cm, 20.5cm and 25.5cm round, thin cake boards
5-10 plastic or wooden dowel rods (see GH TIPS)
Mixed berries, we used strawberries, blueberries, raspberries and redcurrants
1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease the cake tins and line the bases and sides with baking parchment, making sure it comes 4cm higher than the sides of the tin. Wrap a triple layer of baking parchment or newspaper around the outside of each tin, securing with string – this will help prevent the sides of the cakes from over-browning.
2 Make the cakes 1 at a time, starting with the smallest, 15cm tier. Using a freestanding mixer, or a large bowl and a handheld electric whisk, beat the butter, sugar, vanilla and a pinch of salt until light and fluffy.
3 Add the eggs, 1 at a time, beating well after each addition. Beat in 1tbsp flour between additions if the mixture begins to curdle. Using a large metal spoon, fold in the (remaining) flour, baking powder and milk in 3 additions, until combined. Scrape into prepared tin and smooth to level.
4 Bake the cakes until risen, springy to the touch and a skewer inserted into the centre comes out clean; 1hr-1hr 10min for the 15cm cake, 1hr 15min-1hr 25min for the 20.5cm cake, 1hr 40min-1hr 50min for the 25.5cm cake. Cool in tin for 15min, then remove outer ring (leave on base) and leave to cool completely on a wire rack. Repeat steps 2-4 to make remaining cakes.
5 When ready to assemble, make the buttercream filling. Using a freestanding mixer or a handheld electric whisk and a very large bowl (make in 2 batches if you don’t have a big enough bowl), beat the butter until pale and fluffy. Sift in
1/2 the icing sugar and beat to combine (start on a low speed, to prevent a cloud of sugar). Sift in remaining icing sugar and add the lemon zest, juice and extract. Beat until light and a thick, spreadable consistency. Close-cover the surface (to prevent it hardening) and set aside.
6 To assemble, remove a cake from its base, peel off the baking parchment and put on a turntable or board. Using a large serrated knife, level the top. With one hand firmly on top of the cake, run the knife around the outside of your cake 1/3 of the way down and 2/3 of the way down. Without separating them, slice cake evenly into 3 layers.
7 Insert a cocktail stick into each layer on 1 side of your cake (this will help you reassemble the cakes more easily). Repeat levelling and slicing with the remaining 2 cakes.
8 Next, brush the cut sides of all the layers generously with elderflower cordial. Set aside the base layers of each cake until needed.
9 Spread a little buttercream on to the largest cake board and stick on the top layer of the largest cake, cut-side up. Spread over a generous layer of buttercream, right to the edges. Working side-by-side, spread buttercream on top of the middle layer (of the largest cake). Next, spread a layer of jam over each.
10 Using a cake lifter (if you have one), lift the middle layer on to the base, making sure the cocktail sticks align. Top with the set-aside base layer, cut-side down. Remove cocktail sticks. Repeat to fill and reassemble the other 2 cakes.
11 Insert a dowelling rod into the centre of the bottom tier (largest cake), pushing it all the way down to the board. Mark the rod with a pen 4mm above where it pokes out of the cake. Remove the rod and, using sharp scissors or a knife, score well around the mark and then snap. Mark, score and snap more rod sections to the same length as the measured rod, until you have enough to form a stable platform for the next cake layer. Return the first dowel to the central hole, then insert the remaining rods into the bottom tier, in an evenly spaced circle 3cm in from the edge (see GH TIPS).
12 Repeat dowelling process with the middle tier, measuring, marking, snapping and inserting rods in a circle 3cm in from the edge, as well as 1 in the centre of the circle.
13 If needing to transport the cake, do so in separate tiers and stack at the final location. Carefully lift the middle tier (on its board) to sit on the dowels in the bottom tier – it should balance perfectly, without putting pressure on the cake itself. Repeat with the top tier.
14 Dust the outside edges of the cake with icing sugar, if you like. Decorate with fruit and serve.
PER SERVING (without fruit decoration, to serve 70) 432cals, 4g protein, 20g fat (12g saturates), 58g carbs (42g total sugars), 1g fibre
GET AHEAD To freeze the cakes, leave the baking parchment disc on the base of each to protect the sponges, then wrap well with clingfilm. To make the most of your freezer space, freeze cakes in a single layer for 5hr until hardened, before stacking and freezing for up to 3 months. Defrost at cool room temperature before splitting, brushing, filling and stacking up to 3-4hr ahead. Portions of leftover cake may be stored in an airtight container at room temperature for up to 2 days.