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Union Jack Celebration Cake

A real showstopper bake, this classic British cake will look majestic on any celebration table.

175g self-raising flour
1 level tsp baking powder
175g Stork margarine
175g caster sugar
3 medium eggs
2 tbsp milk
Finely grated rind of 2 citrus fruits such as lemon, orange or lime

For the citrus syrup:
Juice of 2 citrus fruits, strained
115g caster sugar

For the topping:
284ml whipping cream
250g fresh berries such as strawberries, raspberries, blueberries, cherries and black grapes to decorate


Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. Spoon the mixture into greased and base lined 2 x 20cm sandwich tins or one 20cm square cake tin. Bake in a preheated oven for at 180°C/ Fan 160°C/Gas 4 for 30 minutes in the sandwich tins or 45 – 50 minutes in the square tin. Turn out onto a wire tray. Put the fruit juice and sugar in a saucepan and heat gently until the sugar has dissolved. While the cake is warm, drizzle the syrup over so that it soaks into the cake. When cold, split the square cake in half and sandwich together with half the cream. Reserve some cream for decoration and spread the remainder over the top of the cake. Decorate with fresh berries in the shape of a Union Jack and pipe with remaining cream to decorate.

Recipe courtesy of Stork