Celebration cake

Celebration cake

Celebration cake
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Dessert
  • Special occasion
  • 1 hour or less
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Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

This versatile, kidney-friendly recipe can be made as a cake, cupcakes or traybake and is perfect for birthdays or other celebrations.

Ingredients

Cake mixture

200g unsalted butter, softened

200g caster sugar

200g plain flour

4 eggs

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

50ml milk

2 teaspoons vanilla essence

Butter icing

150g unsalted butter, softened

300g icing sugar

Sprinkles, colouring and decorations as desired

Method

  1. Step 1

    Preheat the oven to 170°C /150°C fan / gas mark 3. Prepare your baking tray/tins: for a tray bake, grease and line (greaseproof paper) a 20cm x 30cm tin; for a round layered cake, grease and flour 2 x 17.5cm diameter cake tins; for cupcakes, line a muffin tin with cases.

  2. Step 2

    Beat the butter and sugar together until pale and fluffy. Add in the flour, eggs, bicarb, cream of tartar, milk and vanilla, beating again until smooth.

  3. Step 3

    Put mixture into appropriate tray/ tins /cases. Cooking times as follows:

    Tray bake: 40–45 minutes;

    Cakes: 23–25 minutes;

    Cup cakes: 18–20 minutes

    Bake all options until a skewer comes out clean. Remove from oven and cool in tray/cake tins/cases.

  4. Step 4

    Make the icing. Beat the butter until soft, then beat in icing sugar. If you want to add colour or flavour, do so now. You can either spread the icing using a knife, or put into a piping bag and pipe on the decoration.

    For the cake, use some of the butter icing in the middle, then sandwich both cakes together and pipe remaining buttercream on the top. Add your chosen decorations.

Food facts

Serving sizes are based on adult portions.

This celebration cake recipe makes 12 adult portions.

Here is a guide for children:

Toddler (age 1-4): ¼ portion

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Flour and sugar are the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the flour, so if you have been prescribed a phosphate binder, take it as directed.

This is a high-energy recipe to be enjoyed occasionally as part of a balanced diet. Serve with berries, or another fruit, to help boost its nutritional value.

Use gluten-free flour.

Once cooled, keep in an airtight container for 5 days.

This is a versatile recipe you can adapt for different occasions – dress it up or dress it down! It’s low in salt, potassium and phosphate, making it a delicious treat for everyone to enjoy as an occasional treat. By using low-phosphate raising agents, like bicarbonate of soda and cream of tartar, it helps to keep the cakes/cupcakes low in phosphate and kidney-friendly.

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