Spotty Pudsey Cake Recipes

SPOTTY PUDSEY CAKE

Spotty Pudsey cake image

This eye-catching sandwich cake with lemon cream filling and spotted pattern is sure to raise money at a bake sale- or just enjoy it at home

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 38m

Yield Cuts into 10-12 slices

Number Of Ingredients 14

Ingredients

200g butter , softened
100g caster sugar
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
4 eggs , beaten
2 tbsp milk
140g hundreds and thousands
icing sugar , for dusting
250g pack yellow fondant icing
4-5 tbsp raspberry jam
50g each of red, white, blue and green fondant icing
300ml double cream
140g lemon curd

Steps:

Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands - don't mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you won't be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.)
Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.
On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle - use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles - you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.
To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.

Nutrition Facts : Calories 544 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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