Name: Spotty Pudsey cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 200g butter , softened -; 100g caster sugar -; 200g self-raising flour -; 1 tsp baking powder -; 1 tsp vanilla extract -; 4 eggs , beaten -; 2 Tbsp milk -; 140g hundreds and thousands -; icing sugar , for dusting -; 250g pack yellow fondant icing -; 4-5 tbsp raspberry jam -; 50g each of red, white, blue and green fondant icing -; 300ml double cream -; 140g lemon curd -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spotty Pudsey cake

1. 200g butter , softened -

2. 100g caster sugar -

3. 200g self-raising flour -

4. 1 tsp baking powder -

5. 1 tsp vanilla extract -

6. 4 eggs , beaten -

7. 2 Tbsp milk -

8. 140g hundreds and thousands -

9. icing sugar , for dusting -

10. 250g pack yellow fondant icing -

11. 4-5 tbsp raspberry jam -

12. 50g each of red, white, blue and green fondant icing -

13. 300ml double cream -

14. 140g lemon curd -

How to cook deliciously - Spotty Pudsey cake

1. Stage

Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands – don’t mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you won’t be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.)

2. Stage

Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.

3. Stage

On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle – use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles – you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.

4. Stage

To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.