BakingRecipesSarah Butler

Celebration Cake

50 mins Cook
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Whatever the occasion Sarah Butler has got you covered with this “Celebration Cake” What’s not to love about 4 layers of cake with whipped cream, jam, seasonal fruit and finished with meringue kisses for a real wow factor! Enjoy!

Celebration Cake

prep time
40 mins
cooking time
50 mins
total time
90 mins


  • 2 x 8” or 20cm spring form cake tin lined

  • Pipping bag and star nozzle

  • mixing bowls

  • whisk


  • For the Sponge:

  • 300g Gem self-raising flour

  • 1tsp Gem baking powder

  • 300g butter at room temperature

  • 300g Gem Granulated sugar (or Caster sugar)

  • 6 eggs

  • 1 tsp vanilla extract

  • 2 tbsp milk

  • For the Meringue kisses:

  • 2 egg whites

  • 200g Granulated sugar (or Caster Sugar)

  • 1 tsp Gem cornflour

  • Food colouring of choice, I used pink

  • To Decorate:

  • 700ml fresh cream whipped

  • 200g strawberry jam

  • 250g fresh strawberries

  • 250g raspberries & blueberries,

  • Handful of roughly chopped nuts of choice (optional)


For the sponge pre heat oven to 180C fan / 160C fan / Gas 4.
Sift the flour and baking powder into a large bowl and set aside until needed.
Combine the butter and sugar using a hand held or electric mixer and beat for 4-5 minutes until pale in colour.
Add the vanilla extract and mix to combine.
Crack in one egg at a time mixing between each, if the mixture begins to separate add 1tbsp of the flour to bring it back together.
Add in the remaining flour and baking powder and combine until all is incorporated well.
Finally beat in the milk to mixture.
Next, divide the mixture between the two cake tins and bake for 25 minutes or until when pressed lightly with a finger, the sponge bounces back up.
Remove from tins and cool on a wire rack.
Allow the cake to cool completely, you can make the day before and wrap in cling film, store at room temperature in an air tight container until you need them.
To make the meringue kisses, whisk the egg whites until soft peaks form.
Gradually add the sugar while whisking, a little at a time.
Finally add the cornflour and fold into the mixture until it is thick and glossy and does not move when bowl is turned upside down.
Add ½ tsp food colouring in your colour of choice and swirl through the meringue but do not completely mix, this will leave a nice pattern.
Prepare a piping bag with a star nozzle.
Pipe little meringue drops in rows and bake for 50 minutes at 120C / 100C fan / Gas ½.
Allow to cool completely before adding to cake.
To decorate, split the sponges in half and ensure they are completely cool before decorating.
Spread some cream on top of the first sponge layer.
Spoon or pipe a little jam on top of the cream before adding next sponge on top and repeat with remaining sponges.
For the top layer add the fresh fruit, meringue nests and chopped nuts, pipe some cream around the top if you wish.


This recipe makes 2  x ”8 inch cake tins for a 4-layer cake (slicing each in half).

Half the ingredients for 1 x 8 inch cake tin to make a double-layer cake (slicing one in half).

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