On TV Tonight

  • 20:00 - The View from River Cottage - The View From River Cottage
  • 20:30 - The View from River Cottage - The View From River Cottage
  • 21:00 - River Cottage Road Trip - River Cottage Road Trip

This recipe is classed as easy

Rating 3.20 / 5 (40 votes)

Prep time:
20 min
Cook time:
30 min

Topped with glace cherries and plenty of sprinkles – everyone will want a slice of this retro cake at your party


1. Heat the oven to 180C/160 fan/gas 4. Grease and Line 2 x 20cm (8in) round sponge tins with baking parchment.

2. For the cake: Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and creamy, it should be pale in colour. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

3 Stir in the flour, baking powder and vanilla extract until smooth.

4. Divide mixture between the cake tins and bake for 25 –30 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack then remove the paper

5. For the butter cream: place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth.

6. When the cake is cooled, remove the paper and place on cake on a serving plate, flat side upwards, Spread with the jam and a little of the butter cream. Place the other cake on top.

7. Spread the remaining butter cream all around the side of the cake. Place the sugar sprinkles on a plate or shallow bowl, then pick up the cake and roll the sides of the cake in the sprinkles. Place on a serving plate.

8. For the topping: mix the fondant icing sugar with just enough water to make a thick icing that just pours. Spread it over the top of the cake to completely cover it, then decorate with cherries and jelly sweets.

Recipe provided by The Flour Advisory Bureau

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register