John Whaite's Jelly and Custard Cake | At Home | Waitrose
In honour of Her Majesty The Queen’s Platinum Jubilee, author and Strictly Come Dancing finalist John Whaite makes a beautiful, celebratory jelly and custard cake – a showstopper fit for our Queen.
This would also make a great birthday cake or treat for any special occasion.
Sweet raspberry jam and glossy homemade custard sandwich three tiers of sponge together while raspberry jelly Italian meringue frosting creates a beautiful pale pink covering around the cake. All topped with gold lustre for an extra special finishing touch.
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Ingredients:
340g caster sugar
340g baking spread (or softened unsalted butter), plus extra for greasing
6 British Blacktail Large Eggs
60g whole milk
310g self-raising flour
30g Bird’s Custard Powder
1 tsp baking powder
For the custard:
300g whole milk
100g caster sugar
1 vanilla pod, halved and seeds scraped out
4 British Blacktail Large Egg yolks (reserve the egg whites for the frosting)
30g Bird’s Custard Powder
½ tsp fine salt (optional)
For the jelly buttercream frosting:
12g Hartley’s Raspberry Flavour Jelly crystals (1 x sachet)
4 British Blacktail Large Egg whites
320g caster sugar
400g unsalted butter, diced, at room temperature
To finish:
6 tbsp No.1 Raspberry, Pink Gin & Elderflower Preserve
1 tsp Cooks’ Ingredients Gold Lustre Spray
½ tsp vodka or lemon juice
To view the full recipe | https://bit.ly/3FBsh9w
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