• Here comes the bride… Whether you are going to the chapel to get married, or want to spoil a loved one with a stunning cake for their wedding, this classic wedding cake is a must!

    Classic wedding cake

    Ingredients

    • SPONGE CAKE

    • 150g butter
    • 300ml milk
    • 4 large eggs
    • 400g castor sugar
    • 300g cake flour
    • 10ml (2 tsp) baking powder

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Melt the butter and milk in a saucepan and leave to cool.

    3

    Beat the eggs and castor sugar in a mixer with the whisk attachment until light and fluffy or until the mixture reaches the ribbon stage.

    4

    Sift the flour and baking powder, and fold in the flour and milk mixture alternatively with the egg mixture. 5 Pour the mixture into a lined cake tin and bake in the preheated oven until risen and golden. To test if cooked, prick with a skewer – it is done when the skewer inserted through the middle comes out clean.

    5

    For the 15cm and 22cm cakes: Use this mixture x 1 for 1 x 15cm and 2 x 22cm layers (three layers in total) and repeat 3 times so that you have 3 x 15cm layers of cake and 6 x 22cm layers of cake. For the 30cm tin: Use this mixture x 1 to get 1 x 30cm layer and repeat 3 times so that you have 3 layers of 30cm sponge

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