Union Jack Cake

225g self-raising flour
75g plain flour
300g butter,softened
225g sugar
4 lrg eggs
4 tbsp milk
150 icing sugar,plus extra for dusting
few drops vinilla extracts
4tbsp raspberry jam
5tbsp apricot jam
3 x 500g packs ready to roll coloured icing,red,white & blue.

preheat oven to 160c/140c fan/gas3.Line a 20cm deep square cake tin.Sift the flours.In a separate bowl,beat 225g of the butter and the sugar together.Beat in the eggs,one at a time.Fold in the flour with 3 tbsp milk until mixed.Put into the tin and level the top.Bake in the oven for 1 hr 15min,or until top springs back when lightly pressed.Turn out onto a wire rack ans cool.It must be completely cold before icing.For the buttercream,beat the rest of the butter with the icing sugar,1tbsp of milk and the vanilla until light and creamy.Cut the cake in half and sandwich with the buttercream and raspberry jam.Heat the apricot jam in a pan with 1 tbsp water until melted.Brush over the cake.Dust a work surface with icing sugar and roll out the blue icing.Drape over the rolling pin and lift onto the cake.Smooth into place.Roll out red and white icing and cut into strips to make the union jack.Stick down strips with boiled water.