Ingredients
Cake
- 400 g unsalted butter (or baking spread)
- 400 g caster sugar
- 7 medium eggs
- 400 g self raising flour
- 2 tsp vanilla extract
Cream
- 450 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Fruit
- 300-400 g strawberries
- 150-250 g raspberries
- 300 g blueberries
Instructions
For the Cake
- Preheat your oven to 180ºC/160ºC fan and line a 9×13″ traybake tin with parchment paper.
- Beat together your butter and sugar until light and fluffy.
- Add in the eggs, self raising flour, and vanilla extract and beat again until combined well.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
- Once baked, let the cake cool fully in the tin.
For the cream
- Add the double cream to a large bowl with the icing sugar and vanilla
- Whisk until thick and spread half onto the cooled sponge
- Arrange the strawberries and raspberries for the red part of the flag
- Piper spread the rest of the cream in-between and then arrange the blueberries on top
Notes
- I recommend using a 9×13″ traybake tin for this recipe.
- This cake is best served fresh but will last for 1-2+ days in the fridge once made.
- For a 9″ square tin – I would recommend a 5 egg/250g sugar/butter/flour mixture. Baked for 35 minutes
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