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INGREDIENTS

Metric
Imperial
Cake:
  • You will need to make this recipe twice to get 4 sponge cakes*
  • 225 g butter (at room temperature)
  • 225 g castor sugar
  • 225 g SASKO SELF-RAISING WHEAT FLOUR
  • 4 extra large eggs, at room temp (weighing 60 g each)
  • 1 tbsp Vanilla essence
  • 400 g Mixed sour sweets (for the centre)
Icing:
  • 350 g butter (at room temp)
  • 700 g icing sugar (sifted)
  • 60-100 ml Cream
  • 1 tsp Vanilla essence
  • Food colouring of your choice
Cake:
  • You will need to make this recipe twice to get 4 sponge cakes*
  • 7.94 oz butter (at room temperature)
  • 7.94 oz castor sugar
  • 7.94 oz SASKO SELF-RAISING WHEAT FLOUR
  • 4 extra-large eggs, at room temp (weighing 2.12 oz each)
  • 1 tbsp vanilla essence
  • 14.1 oz mixed sour sweets (for the centre)
Icing:
  • 12.34 oz butter (at room temp)
  • 24.69 oz icing sugar (sifted)
  • 60-100 ml cream
  • 1 tsp vanilla essence
  • Food colouring of your choice

METHOD

  1. Preheat the oven to 180°C and grease and line 4, 20cm cake tins.
  2. Put the butter into a bowl and beat for a about minute until softened, then add the castor sugar and beat for a further 3 mins until light, pale and thick.
  3. Add the eggs one at a time, beating between additions, until well combined.
  4. Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon; delicately fold the SASKO self-rising flour into the butter mixture until you have a smooth cake batter (being careful not to overmix).
  5. Bake for 20 minutes or until a skewer inserted into the centres comes out clean, and allow to cool for 5 mins in the cake tins before removing and placing on a cooling rack.
  6. Repeat this process to make the 2 other cakes. (The cakes must cool completely before icing.)
For the icing:
  1. Beat the butter for about a minute until softened, then add the sugar and beat until pale and thick.
  2. Mix the essence, cream and colouring together then add to the icing and beat for a further minute or so, scraping the sides occasionally, until you have a soft, silky icing. (If the icing is too stiff, add a little more cream.)
  3. Remove the baking paper from the bottoms of the cakes and, using a bowl with a diameter of about 10-12cm, cut the centres out of 2 of the cakes creating 2 ‘ring’ cakes.
  4. Place one of the full cakes onto a plate/cake stand, top with a little icing and place a cake ring on top.
  5. Ice around the whole and top with the second cake ring.
  6. Ice around the whole again and fill the whole with the sour sweets.
  7. Cover with the second full cake.

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