- June 2021
- Makes 25 cakes
- Hands-on time 45 min, plus 2-3 hours cooling/chilling/setting
Bake homemade fondant fancies with our easy recipe. Madeira cake cubes are filled with buttercream and jam and topped with pastel pink icing and white stripes.
For more cakes and bakes to share over a cuppa, take a look through our teatime traybake recipes.
- 13.4g (8.1g saturated)
- 40.8g (33g sugars)
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium free-range eggs
- 225g self-raising flour, sifted
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- 1-2 tbsp whole milk
- 150g strawberry jam
For the buttercream
- 150g unsalted butter, softened
- 100g icing sugar, sifted
- 1 tsp vanilla bean paste (or extract)
For the icing
- 150g unsalted butter, softened
- 500g fondant icing sugar
- 80-100ml hot water
- Juice 1 lemon
- Pink food colouring
- Strawberry essence
You’ll also need
- Electric hand mixer
- 20cm square cake tin lined with compostable baking paper
- Piping bag fitted with a 1cm nozzle
- Heat the oven to 150°C fan/ gas 3½. Put the 225g softened butter and caster sugar in a large bowl and beat with an electric mixer until very pale and fluffy. Beat in the eggs, one at a time, mixing well between additions. Using a large metal spoon in a figure-of-eight motion, gently fold in the flour, zest, vanilla extract and enough milk to get a dropping consistency (a spoonful of batter held upside-down over the bowl should drop in about 5 seconds). Pour the batter into the tin, smooth the top, then bake on the middle shelf for 40-50 minutes (a skewer pushed into the centre should come out clean). Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- For the buttercream, put the 150g softened butter, icing sugar and vanilla in a large bowl and beat with an electric mixer until smooth and fluffy. Put the buttercream in the piping bag fitted with the fine nozzle and set aside until ready to use.
- Slice the cooled cake in half horizontally. Spread the jam over one half and sandwich the cake back together. Wrap well, then chill for 30 minutes (this will make it easier to cut neatly).
- For the icing, sift the fondant icing sugar into a large bowl, then whisk in just enough hot water to make a thick pouring consistency (you want the icing to flow slowly but easily over the cakes). Put 3-4 tbsp of the icing in a small piping bag and set aside for decorating (optional). Colour and flavour the rest of the icing with a few drops of pink food colouring and strawberry essence.
- Trim the cake so the edges are straight, then cut into 25 even squares (5 x 5). Pipe a little buttercream on top of each square, then transfer to a wire rack set over a large baking tray. Spoon the icing over the cakes so they’re thinly and evenly coated. Set aside at room temperature for 20-30 minutes to set.
- Snip a very small hole in the piping bag with the reserved icing (if using) and pipe a thin zigzag pattern over the cakes (for the classic Mr Kipling look!).
Easy swaps: Use shop-bought madeira cake and/or buttercream if time is short.
Next time: Use lemon curd instead of jam filling and swap the strawberry colouring and flavour in the icing for lemon.
Wrap the cooled, un-iced cake well and freeze for up to 1 month. Defrost at room temperature before continuing with the recipe from step 2. Alternatively the sponge will keep fresh, well wrapped, for up to 2 days.
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