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Iceland Supermarket shares its fabulous, budget-friendly recipe for the perfect street party cake using frozen ingredients! Serves: 6-10. Total prep & cooking time: approx. 50 mins.
Ingredients
For the cake
300g softened butter
300g self-raising flour
300g silver spoon caster sugar
1 tsp vanilla extract
6 medium eggs
150g Raspberries
For the topping
200g softened butter
Blueberries
450g silver spoon icing sugar
Raspberries
1 tbsp Milk
Method
Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.
Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and flu y.
Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.
Fold in the remaining flour until you have a soft, smooth cake mix.
Stir in the vanilla extract. Carefully fold in the raspberries.
Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.
Cool in the tin and then transfer onto a cooling rack and leave to cool completely.
For the topping, beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth.
Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.
Find a picture of the Union Jack flag and recreate the pattern using a selection of blueberries and raspberries.