Jelly & custard celebration cake

Jelly & custard celebration cake

In honour of Her Majesty The Queen’s Platinum Jubilee, this John Whaite celebration cake fits the bill.

    • Serves12
    • CourseDessert
    • Prepare1 hr
    • Cook35 mins
    • Total time1 hr 35 mins
    • Pluscooling and chilling
    • 340g caster sugar
    • 340g baking spread (or softened unsalted butter), plus extra for greasing
    • 6 British Blacktail Large Eggs
    • 60g whole milk
    • 310g self-raising flour
    • 30g Bird’s Custard Powder
    • 1 tsp baking powder

    For the custard

    • 300g whole milk
    • 100g caster sugar
    • 1 vanilla pod, halved and seeds scraped out
    • 4 British Blacktail Large Egg yolks (reserve the egg whites for the frosting)
    • 30g Bird’s Custard Powder
    • ½ tsp fine salt (optional)

    For the jelly buttercream frosting

    • 12g Hartley’s Raspberry Flavour Jelly crystals (1 x sachet)
    • 4 British Blacktail Large Egg whites
    • 320g caster sugar
    • 400g unsalted butter, diced, at room temperature

    To finish

    • 6 tbsp No.1 Raspberry, Pink Gin & Elderflower Preserve
    • 1 tsp Cooks’ Ingredients Gold Lustre Spray
    • ½ tsp vodka or lemon juice