Fruity and indulgent, this sweet treat is a delicious idea for parties.

  • Serves: 18 people
  • Prep time: 40 minutes
  • Cooking time: 20 minutes
    • British
    • Vegetarian

    Chef's Tip

    Decoration will take an additional 20-30 minutes

    Lemon and Blueberry Ruffle Cake

    Recipe Information

    Ingredients
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    For the Cake:

    450g The Pantry Caster Sugar 

    450g The Pantry Self Raising Flour

    450g Unsalted Butter, softened

    200g Blueberries, plus 50g to serve

    8 Eggs

    2 tsp The Pantry Baking Powder

    2 Lemons

     

    For the Lemon Buttercream:

    1.5kg The Pantry Icing Sugar

    750g Unsalted Butter

    Red Food Colouring

    Blue Food Colouring

    Juice of 2 Small Lemons

     

    Equipment:

    Piping Bag

    Petal Tip Piping Nozzle

    Turntable

    4 x 20cm Sandwich Tins

    Method

    Pre-heat oven to 190°C/170°C Fan/Gas Mark 5.

    Grease and line 4 x 20 cm sandwich tins.

    Blend all the cake ingredients except the blueberries. This may need to be done in two batches.

    Once blended, stir the blueberries into the mix.

    Divide the cake mix between each of the sandwich tins.

    Bake the cakes for 20 minutes and test with a skewer to ensure it is fully cooked.

    Remove each cake from its tin and allow to cool.

    When completely cooled, halve the cakes horizontally to create 8 even layers.

    To create the buttercream, beat the butter, icing sugar and lemon juice together until light, smooth and fluffy.

    Spread the buttercream on the top of your first layer, then continue to add layers and spread buttercream on top of each until all are stacked.

    Cover the top and sides of the cake in buttercream.

    Chill the cake in the fridge for an hour.

    Place the extra buttercream in 4 or 5 bowls and use red and blue food colouring to make a range of shades – from light purple to dark.

    Place the cake on a turntable.

    Use a piping bag with a petal tip to apply plain buttercream to the top of the cake in ruffle style.

    Pipe the sides of the cake with all shades of buttercream, one at a time from top to bottom, light to dark.

    Serve with extra fresh blueberries.

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