Celebration Cakes
25 Years of Service Celebration Cake Recipe
A quarter-century of dedication deserves a cake that stands as tall as the achievement itself. This refined lemon Madeira sponge provides a sturdy yet moist base for elegant tiers, filled with zesty lemon curd and enrobed in a silky Swiss meringue buttercream for a truly professional finish.
- Prep
- 60 min
- Cook
- 55 min
- Serves
- 24
- Level
- Medium
- Per serving
- 480 kcal
Method
Preheat your oven to 170°C (150°C fan/Gas Mark 3). Grease and double-line two 20cm (8 inch) deep round cake tins with baking parchment.
In a large stand mixer, cream together the 500g of softened butter and 500g of caster sugar until exceptionally pale and fluffy. This should take at least 5 minutes.
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling. Stir in the lemon zest.
Gently fold in the remaining self-raising flour using a large metal spoon until just combined, ensuring you don't knock out the air.
Divide the batter equally between the prepared tins and smooth the tops. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
To make the Swiss meringue buttercream, whisk the egg whites and 300g caster sugar in a heatproof bowl over a pan of simmering water until the sugar has dissolved and the mixture reaches 70°C.
Transfer to a stand mixer and whisk on high speed until the bowl is cool to the touch and stiff peaks have formed. Gradually add the 450g of cubed butter, whisking until a silky, smooth frosting forms.
Level the cooled sponges with a cake leveller. Place one layer on a cake board, spread with a thin layer of buttercream, then a generous layer of lemon curd. Top with the second sponge.
Apply a thin 'crumb coat' of buttercream over the entire cake and chill for 30 minutes. Apply the final layer of buttercream for a smooth, crisp finish.
Carefully apply fragments of edible silver leaf to the sides of the cake using a dry paintbrush for a sophisticated 'distressed' look. Top with a '25' cake topper or piped royal icing details.
Notes
Ensure the butter for the buttercream is at room temperature but not greasy; it should yield to a gentle thumb press.
For the sharpest edges, use a metal bench scraper heated in hot water and dried before the final pass on the icing.
The Madeira sponge is sturdier than a Victoria sponge, making it ideal if you plan to stack this as a two-tier cake.
Always apply silver leaf in a draft-free room, as the sheets are incredibly delicate and will fly away with the slightest breeze.
