Union jack cake
- 225g self-raising flour
- 75g plain flour
- 300g butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 4 tbsp milk
- 150g icing sugar, plus extra for dusting
- Few drops vanilla extract
- 4 tbsp Asda packs Dr Oetker Regal-Ice Ready-to-Roll Coloured Icing (red, white, blue)
Pre-heat the oven to 160C/140C Fan/ Gas 3. Line a 20cm-deep square cake tin.
Sift the flours. In a separate bowl, beat 225g of the butter and the sugar together. Beat in the eggs, one at a time.
Fold in the flour with 3 tbsp milk until mixed. Put into the tin and level the top.
Bake in the oven for 1 hour 15 minutes, or until the top springs back when lightly pressed. Turn out onto a wire rack to cool. It must be completely cold before icing.
For the buttercream, beat the rest of the butter with the icing sugar, 1 tbsp of the milk and the vanilla until light and creamy.
Cut the cake in half and sandwich with the buttercream and raspberry jam.
Heat the apricot jam in a pan with 1 tbsp water until melted. Brush over the cake.
Dust the work surface with icing sugar and roll out the blue icing. Drape over the rolling pin and lift onto the cake. Dust your hands with icing sugar. Smooth into place. Roll out the red and white icing and cut strips to make a Union Jack. Brush with the boiled water and stick onto the cake.