Ingredients Jump to Instructions ↓

  1. 4 oz (110g) butter

  2. 4 oz (110g) self-raising Flour

  3. 3 eggs, beaten Filling:

  4. 40g raspberry or strawberry jam Icing:

  5. 1 oz (30g) butter

  6. 3 tbsp (45ml) milk

  7. 4 oz (110g) caster sugar

  8. 7 oz (200g) icing sugar

  9. 2 tbsp golden syrup

  10. 1 tsp vanilla extract

  11. 1 tsp red food colouring Cream coating:

  12. 284ml double cream, whipped

  13. 1 tsp red food colouring

  14. 2 tbsp icing sugar

  15. 150g multi-coloured hundreds and thousands

Instructions Jump to Ingredients ↑

  1. Make the sponge: Sift the flour twice and place into a bowl. Cream the butter and the sugar. Add the eggs and half of the flour mix thoroughly. Add the rest of the flour and beat for a couple of minutes. Divide between 2 greased 8 inch (20cm) cake tins and place in the oven at 180 C / Gas 4 for 25mins, or until golden brown. Remove and allow to cool on a wire rack.

  2. For the icing: In a saucepan melt the butter over a medium heat. Once melted add the milk and the caster sugar. Boil rapidly for 1 minute. Remove from the heat and add the golden syrup, vanilla and colouring. Add half of the icing sugar and beat thoroughly. Add the other half and beat thoroughly. If too thick add 1tbsp milk and beat.

  3. For the cream: Whip the cream lightly and add the icing sugar. Then add the food colouring and mix through.

  4. ASSEMBLY: Once sponge is cooled spread each of the risen sides with the jam and sandwich together. Using a palette knife spread the cream around the sides of the cake giving an even layer. Place hundreds and thousands on a flat tray. Roll the creamed side of the cake into the hundreds and thousands giving an even coating. Neaten up the edges. Using a piping bag pipe the pink icing onto the top of the cake. (if too hard then microwave for 20-30 seconds until softened.) Dust the top with icing sugar. Place the cake onto a silver cake server. Using the leftover cream pipe around the base of the cake to neaten up the edge. Serve.


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