If you prefer, you can add food colouring to white ready-to-roll icing.
(10 votes)
Cook: 3 Hours
Serves: 12
Price: 70p per serving
Nutritional Information
Each 150g serving contains
Energy
2550kj
609kcal
2550kj
609kcal
30%
Fat
25g
25g
High
35%
35%
Saturates
15g
15g
Med
73%
73%
Sugars
73g
73g
High
81%
81%
Salt
0.65g
0.65g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1700kj/406kcal
Typical energy values per 100g:
1700kj/406kcal
Ingredients
225g self-raising flour
75g plain flour
300g butter, softened
225g caster sugar
4 large free-range eggs
4 tbsp milk
150g icing sugar, plus extra for dusting
Few drops vanilla extract
4 tbsp Asda packs Dr Oetker Regal-Ice Ready-to-Roll Coloured Icing (red, white, blue)
Method
1
Pre-heat the oven to 160C/140C Fan/ Gas 3. Line a 20cm-deep square cake tin.
2
Sift the flours. In a separate bowl, beat 225g of the butter and the sugar together. Beat in the eggs, one at a time.
3
Fold in the flour with 3 tbsp milk until mixed. Put into the tin and level the top.
4
Bake in the oven for 1 hour 15 minutes, or until the top springs back when lightly pressed. Turn out onto a wire rack to cool. It must be completely cold before icing.
5
For the buttercream, beat the rest of the butter with the icing sugar, 1 tbsp of the milk and the vanilla until light and creamy.
6
Cut the cake in half and sandwich with the buttercream and raspberry jam.
7
Heat the apricot jam in a pan with 1 tbsp water until melted. Brush over the cake.
8
Dust the work surface with icing sugar and roll out the blue icing. Drape over the rolling pin and lift onto the cake. Dust your hands with icing sugar. Smooth into place. Roll out the red and white icing and cut strips to make a Union Jack. Brush with the boiled water and stick onto the cake.