This eye-catching sandwich cake with lemon cream filling and spotted pattern is sure to raise money at a bake sale- or just enjoy it at home
- 200g butter, softened
- 100g caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 4 eggs, beaten
- 2 tbsp milk
- 140g hundreds and thousands (see tip, below)
- icing sugar, for dusting
- 250g pack yellow fondant icing
- 4-5 tbsp raspberry jam
- 50g each of red, white, blue and green fondant icing
- 300ml double cream
- 140g lemon curd
Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands – don’t mix too much or the colour from them will bleed. Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.
On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle – use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles – you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.
To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.
Recipe from Good Food magazine, November 2013