Spotty Pudsey cake

Spotty Pudsey cake

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Cooking time

Prep: 20 mins Cook: 18 mins

Skill level

Easy

Servings

Cuts into 10-12 slices

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

Nutrition and extra info

Additional info

  • sponges only
Nutrition info

Nutrition per slice

kcalories
544
protein
5g
carbs
52g
fat
30g
saturates
18g
fibre
1g
sugar
49g
salt
0.6g

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 (see tip, below)

To decorate

  • icing sugar, for dusting
  • 250g pack yellow fondant icing
  • 4-5 tbsp raspberry jam
  • 50g each of red, white, blue and green fondant icing

For the filling

  • 300ml double cream
  • 140g lemon curd

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Method

  1. 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. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, November 2013

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Comments

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lynfenby's picture

This was a really easy, quick and straightforward recipe and the children loved it. I made it for my son to take to school to celebrate his birthday. 24 children all gave it thumbs up and they loved the colour burst. The only thing is, on both times that I've made it, it hasn't risen very much so I've had to make two cakes to make a sandwich cake. However, it's now my go-to, need-a-cake-fast recipe.

hayleighhelium's picture

I chose to make cupcakes with this recipe instead. I made 14 but probably could have made 16 as they were a little large due to the fact they rose so much in the oven!
I also added less 100s and 1000s than it said as I though it looked like a lot. I was wrong, once baked you couldn't see mine!
The lemon curd and double cream icing was done as an topping to the cupcakes. It was a stroke of genius. I hand whisked and it only me about 20 seconds before it went stiff! I was amazed. It was also delicious.

badzilla's picture

Brilliant thinking that. Like the idea of cupcakes and topping. The hundreds and thousands sunk and most of them collected at the bottom of the cake which made it look messy so maybe your reduction in the numbers was a good strategy after all?

badzilla's picture

This cake takes quite a lot of technique to put together, and I believe there are mistakes in the recipe. Furthermore the sandwich is too dense to be supported by the filling. Full review in my blog along with a photo of my own rather modest effort http://badzilla.co.uk/Good-Food--Spotty-Pudsey-Cake

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