50th Birthday Cake

Name: 50th Birthday Cake
Prep time: 2 h
Cook time: 50 min
Cuisine: British
Ingredients: 750g butter, plus a little for the tin, 750g golden caster sugar, 750g self-raising flour, 2.5 tsp baking powder, 10 medium eggs, 2 lemons, 3 tsp milk, 2 Jars Lemon Curd, 1200ml double cream, 1 mango, 4 kiwis, 1 pack strawberries, 1 pack grapes, 1 pineapples, 1 pack plums

Introduction

Prep time: 2 hours
Cooking time: 50 Minutes
Serves: Serves 16
Summary: To celebrate our 50th Anniversary, we've created the ultimate Summer cake filled with fresh cream and our Classic Lemon Curd!
Ingredients:: 750g butter, plus a little for the tin; 750g golden caster sugar; 750g self-raising flour; 2.5 tsp baking powder; 10 medium eggs; 2 lemons; 3 tsp milk; 2 Jars Classic Lemon Curd; 1200ml double cream; 1 mango; 4 kiwis; 1 pack strawberries; 1 pack grapes; 1 pineapple; 1 pack plums

Cooking Method

Heat oven to Gas 4/160°C fan. Butter and line two A4 baking tins.
Zest both lemons and put to the side. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together into a smooth batter. Add enough milk so the cake batter drops off of the spoon.
Divide the cake batter into two halves, pour this equally into the two tins (saving the other half for the next round of baking). Bake for 25 minutes. Once cooked, leave in tins for 5 minutes then turn out onto cooling racks.
Whilst the cakes are cooling, add the second half of the cake batter equally into the two tins and bake for 25 minutes. When all 4 cakes are cool, refrigerate for around 1 hour. This makes it easier to cut into the number shapes.
Once fully cool, cut out your numbers 5 and 0 onto two cakes each using the number stencils. Utilise the downloadable number stencils to make this task easier! Download here.
Now you are ready to create the cake filling! Put the cake base layers of numbers 5 and 0 onto a cake board and layer a generous amount of Classic Lemon Curd onto each sponge.
Following this, whip your cream for around 4 minutes and pipe half the mixture on top of the sponge in a decorative ‘blob’ shape. Add the top cake sponge for the 5 and 0. Again, pipe cream in same motion and shape as previous layer but this time on the very top of the cake.
Slice fruit into shapes of your desired thickness and place on to the top of the cake/cream in a patterned fashion of your choice.
Enjoy!

Don’t have classic lemon curd?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?