You will need

  • For the chocolate sponge:
  • 250g unsalted butter, at room temperature, plus extra for greasing
  • 220g caster sugar
  • 1 tsp vanilla extract
  • 4 large free-range eggs
  • 275g self-raising flour, sifted
  • 50g Food Thoughts Organic Cocoa Powder, sifted
  • 50ml whole milk
  • Large handful of frozen raspberries, defrosted
  • For the Union Jack topping:
  • 40g caster sugar
  • 300ml double cream
  • 4-5 strawberries
  • 12 raspberries
  • 40 blueberries
  • For the white chocolate custard - make-your-own option:
  • 450ml milk
  • 1 tbsp vanilla bean paste or 1 vanilla pod, seeds scraped
  • 4 medium free-range eggs
  • 2 tbsp caster sugar
  • 5g powdered gelatine
  • 100g Food Thoughts White Chocolate Chips
  • For the white chocolate custard - ready-made option:
  • 300ml store-bought thick custard
  • 5g powdered gelatine
  • 100g Food Thoughts White Chocolate Chips


Preheat the oven to 170C / 340F. Grease and line a 20cm loose-bottomed deep cake tin with parchment paper.

To make the sponge: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, adding a few tablespoons of flour if it looks like it might curdle. Sift in the remaining flour and cocoa powder and mix, adding the milk as you go, until the mixture is smooth and well-combined.

Spoon into the prepared tin and level the surface with an offset spatula. Bake for 60-70 minutes or until a skewer pushed into the centre comes out clean. Cool in the tin for about 20 minutes, then turn out and cool completely on a wire rack.

Using a round cookie cutter, mark a hole in the middle of your cooled cake. Then use a sharp knife and spoon to hollow out the sponge, leaving a little at the bottom to support the custard filling. Don’t worry if it’s not perfect.

To make your own white chocolate custard: Put the gelatine in a bowl with 2 tablespoons of water then leave to bloom for 5 minutes. It’ll be jelly-like in texture, but that’s absolutely fine as we’re adding it to our hot custard.

To make the custard (option 1), pour 450ml milk into a saucepan. Scrape the seeds from a vanilla pod, then add to the pan together with the pod (or add 1tbsp vanilla bean paste). Heat the milk gently until just boiling, then remove the pan from the heat and set aside to infuse for 10 minutes.

Meanwhile, in a large bowl, lightly whisk 4 medium free-range eggs with 2 tbsp caster sugar until pale and frothy.

Pour the hot milk over the eggs, stirring well with a whisk to combine. Set a clean saucepan over a low heat, then strain the custard through a sieve and into the pan, discarding the vanilla pod. Add the bloomed gelatine and heat gently, stirring at all times, until the custard is steaming but not simmering, and starts to thicken.

To check if the custard is done, stir it with a wooden spoon, then run your finger up the spoon. If the custard doesn’t flow back over the line made by your finger, it’s ready.

Leave to cool slightly, then add the white chocolate chips and stir them in until well combined.

To use a ready-made custard (option 2): Pour the ready-made custard into a small saucepan and add the gelatine mixture, then heat on medium-low heat, stirring at all times until the gelatine dissolves and the custard is smooth. Leave to cool slightly, then mix in the white chocolate chips until well combined.

To assemble the cake: Scatter the raspberries into the cake hole, then spoon over the custard (option 1 or 2). Chill in the fridge for 2-3 hours (or overnight) to set the custard.

Once the cake has been in the fridge for a few hours, whip the double cream with the caster sugar until stiff peaks form. Using a palette knife, spread the cream onto the top of the cake, levelling out the surface.

Finish by slicing the strawberries relatively thinly and laying them in a cross along the centre of your cake. Dot the raspberries on the diagonal, and fill the remaining space with blueberries to make the Union Jack. Serve immediately and enjoy!