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Celebration cake recipe

Celebration cake recipe

154 ratings

Sometimes a big and beautiful bake is in order. This four-layer sponge cake is filled with gorgeous jam and fresh fruit, but it's the mascapone and Grand Marnier icing that will have you reaching for a second slice. See method

  • Serves 12
  • 40 mins to prepare and 20 mins to cook
  • 535 calories / serving

Ingredients

  • 200g (7oz) unsalted butter, softened
  • 200g (7oz) golden caster sugar
  • 4 large eggs, beaten
  • 200g (7oz) self-raising flour
  • 1tsp baking powder
  • 1 orange, zested and juiced (2tbsp orange juice)

For the frosting

  • 500g (16oz) mascarpone
  • 100g (3½oz) icing sugar, sifted
  • 2-4tbsp Grand Marnier or orange juice
  • 4tbsp blackberry jam or blackcurrant jam
  • 450g (14½oz) fresh blackberries
  • 2tbsp raspberry jam
  • 250g (8oz) fresh raspberries
  • white chocolate curls, to decorate
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2235kj
    535kcal     27%

  • Fat

    36g 51%

  • Saturates

    19g 97%

  • Sugars

    33g 37%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 47.7g Protein 7.7g Fibre 2.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose bottomed tins with butter and line each base with nonstick baking paper.
  2. Beat the butter and sugar with an electric whisk for about 5 minutes, until light and fluffy. Gradually add the eggs, one at a time and beat well between each addition. Fold in the flour and baking powder, using a large metal spoon, then add the orange zest and juice. Divide the mixture between the tins and level the surface. Bake for 20 minutes, until the cake is springy to touch
  3. Remove the cakes from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely.
  4. To make the frosting, beat the mascarpone with the icing sugar and Grand Marnier or orange juice using an electric whisk, until smooth and creamy. Set aside.
  5. Cut each cake in half horizontally to create 4 sponge layers. Place one layer on a serving plate, then spread with half the blackberry jam, then scatter over 200g (7oz) of the blackberries, squashing them down slightly with a fork. Top with another layer of cake and spread with the raspberry jam, followed by 200g (7oz) raspberries, squashed down slightly with a fork. Add the third layer of cake and spread with the rest of the blackberry jam and another 200g (7oz) blackberries. Position the remaining layer of cake on top to finish off
  6. Using a palette knife or spatula, spread the mascarpone frosting evenly over the the cake. Decorate with some extra fresh raspberries and blackberries and white chocolate curls.
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