This cake started off in the shape of a nightmare.
Not the best way to start a post I agree but a true story nonetheless. One night during all the Jubilee madness, I couldn’t sleep and no it wasn’t stress or worry or the usual things that prevent people from sleeping, but every time I closed my eyes, I saw Union Jack bunting!
Yes you heard me right, reams and reams of the stuff, flickering before my eyes like a hallucinogenic drug. The only way I could think of to get my beauty sleep back was to bake it away. British people think tea solves a lot of problems but the truth is it’s cake!
To commemorate her royal highness’ 60 years of….er…..’service?’ I made a cake in her honour, a remix of the Victoria Sponge Cake so well loved by us Brits. I wanted to give the cake pride and an extra layer of Britishness, so my recipe thoughts combined with my nightmare was just the trick.
I have to admit, a few days ago I wasn’t sure how I felt about the Jubilee. After all, I am British and far too cool to admit any feelings of patriotism and endearment for England and the Queen.. I weighed up my feelings and found that, although I have an unhealthy dislike for that Commonwealth song, (sorry Gary!) I did catch myself in Covent Garden staring at a God Save The Queen T-shirt for far longer than I would have liked.
It’s all a bit like Christmas,
wait…wait…. before I lose you, stay with me on this one.
I mean, it’s very hard not to get sucked in. There are Union Jack decorations at every corner (hence the nightmare) crappy Christmas weather, crappy Christmas TV and the Queen’s pageant instead of the Queen’s speech, there’s even the good knees up with the neighbours, all that’s missing are the presents.
So to bring my tangent to a close. I’m for any excuse for a party and the Jubilee seems just as good an excuse as any.
O.K but why should I make this cake? you ask. Well because, this cake got rave reviews, lots of ‘hmms and ahhs and it tastes just like real cakes’ and well…it’s just so damn pretty. When I cut the first slice there was a collective sigh of amazement when they saw all the hidden Union Jack colours. I ate it quite literally for Breakfast, Lunch and Dinner but it’s Christmas right, so who cares? The diet can start tomorrow! 😉
I baked this cake for my Neighbourhood Street Party and …let’s just say that once I tasted it, it never quite made it there. Shhhuuuush! Don’t tell anyone
Elizabeth Diamond Sponge Cake
Serves a street party! 🙂
Use no taste gel food colouring or natural food colouring because you may need to add a fair amount to get the desired colour, which could ruin the texture and flavour of the cake. Don’t worry if your blue turns green for example, mixing blue food colouring with yellow cake mix will turn green initially but a few drops more should solve the problem.
- 250g unsalted butter, softened
- 400g caster sugar
- 6 free range eggs
- 1 teaspoon salt
- 300g white rice flour
- 150g ground almonds
- 150g cornflour
- 5 tsps baking powder
- 3 tablespoons of strawberry juice (optional)
- 3 tablespoons of blueberry juice (optional)
French Buttercream icing
- 3 large eggs yolks at room temperature
- 150g of caster sugar
- 2 tablespoons coconut milk/or water of you don’t have coconut milk to hand.
- 200g unsalted butter, softened
- vanilla extract to taste
- raspberry jam for filling.
Heat the oven to 160°C /325°F
Butter three 20cm cake tins.
Cream the butter and sugar, then add eggs and salt until incorporated.
Add half the flour and stir, then add the remaining flour and stir again.
Divide the mixture into three bowls. if you have three bowls of 20 cm you can bake them at the same time, if not bake them one by one.
Add a few drops of blue food colouring and three tablespoons of blueberry juice into one bowl.
Add a few drops of red food colouring and two tablespoons of strawberry juice into the second bowl.
Leave the last bowl without any food colouring inside.
Pour the mixtures into the cake tins and bake for 40 to 50 minutes.
Beat egg yolk until thick and mousse like. Set aside.
Dissolve sugar and coconut milk in a small saucepan over low heat, then increase to a boil.
Boil until the sugar reaches 115°C on a sugar thermometer or do like me and google soft ball stage and place your computer near your cooker so you can check to see what it looks like when it’s ready!
Pour the syrup into the yolks in a thin steady stream while beating on top speed.
Gradually whisk in the butter and vanilla until it forms a soft, fluffy buttercream
Spread the jam over two layers of cake then top with the icing, sandwich the three layers together, then ice the outside of the cake.
I made mine the night before, using two cake pop/lollipop sticks and some red baker’s twine.
Measure the length by placing the two cake pop sticks, over the top of the edge of the cake, then place on a flat surface,
Tie the twine on each tip of the cake pop sticks in a double knot then cut the twine to the required length.
Cut 5 cm lengths of different material, blue, white, and red, patterned and plain into mini flags and lay into position.
Then dab a bit of glue at the tip of the flag and fold over. I used E6000 but any glue that sticks material will do, or if you have a lot of time, you could stitch the edges together.
Ease the decorated sticks into the cake and you’re good to go.
Elizabeth Diamond Sponge Cake
- 250g de beurre
- 400g de sucre cristallisé
- 3 oeufs fermiers
- 1 c à c de sel
- 300g farine de riz
- 100g poudre d’amandes
- 150g de maïzena
- 5 c à c de poudre à lever
- 3 c à 3 de jus de fraises (facultatif)
- 3 c à s jus de myrtille (facultatif)
la crème au beurre
- 3 gros oeufs de température ambiente
- 150g de sucre cristallisé
- 200g de beurre
- l’extrait de vanille à volonté
- de la confiture de framboises pour la garniture
- 2 c à s de lait de coco
Préchauffez le four à 160 °C /325°F beurrez trois moules ronds de 20cms de diamètres.
Travaillez le beurre et le sucre, puis ajoutez le sel et les oeufs et mélangez jusqu’à l’incorporation.
Ajoutez la moitié des farines et mélangez, ajoutez le reste puis mélangez à nouveau.
Divisez la pâte en trois bols, ajoutez quelques gouttes de colorant alimentaire rouge dans un bol, quelques gouttes de colorant alimentaire bleu dans le deuxième bol puis n’ajoutez rien au troisième.
Repartissez les trois pâtes dans les trois moules.
Enfournez pendant 40 à 50 minutes.
la crème au beurre
Mettez dans une casserole l’eau et le sucre pour préparer le sucre cuit.
Portez à ébullition et cuire jusqu’à 115°C.
Battez les jaunes au fouet et verser le sirop chaud en même temps
Ajoutez le beurre et l’extrait de vanille et continuez à battre jusqu’à complet refroidissement de la préparation à vitesse maximum.
La crème sera plus légère et aéré.
Tartinez les gâteaux avec la confiture. Montez la crème au beurre par dessus la confiture.
Terminez en posant le deuxième gâteau et puis la troisième par dessus.