Golden Jubilee Cake Recipes

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JUBILEE CAKE

A wonderful cake for special occasions

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 14



Jubilee cake image

Steps:

  • Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
  • Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
  • Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
  • Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
  • Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.

Nutrition Facts : Calories 444 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

175g golden caster sugar
175g butter (ideally Welsh), softened
4 large British eggs , separated
100g self-raising flour
1 tsp baking powder
100g ground almonds
a few drops of almond extract
125g punnet raspberry , Scottish if you can get them
227g Cornish clotted cream
125g punnet raspberry
2 pink roses
50g - 85g golden caster sugar
1 egg white , lightly beaten to a froth
100ml icing sugar

GOLDEN JUBILEE CAKE

This is a recipe I got from Good Food Magazine. It was developed to celebrate the Queen's Golden Jubilee. It is delicious and worth all the extra trouble for any special occasion.

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13



Golden Jubilee Cake image

Steps:

  • Make the frosted rose petals the day before.
  • Separate the petals and spread the castor sugar over a plate.
  • Holding one petal at a time, lightly paint both sides with egg white.
  • Spoon sugar over it, then using tweezers, shake off the excess.
  • Dry on parchment paper for a day.
  • (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
  • Butter two 8-inch round cake tins and line their bases with parchment paper.
  • Tip the sugar into a mixing bowl and add the softened butter.
  • Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
  • Sift together the flour and baking powder, then sift over the cake mixture.
  • Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
  • Stop folding as soon as the flour traces have gone.
  • Whisk the egg whites until they just hold their shape.
  • Gently fold in a third of the egg white into the cake mix, using a whisk.
  • Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
  • Lightly fold in the raspberries.
  • Divide between the prepared tins and level the mixture using a round bladed knife.
  • Bake for 30-35 minutes.
  • Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
  • Set one cake on a serving plate.
  • Spoon the clotted cream on top.
  • Scatter the raspberries over and put the other cake on top.
  • Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
  • Drizzle the icing over the cake.
  • Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.

Nutrition Facts : Calories 336.6, Fat 18, SaturatedFat 8.2, Cholesterol 92.5, Sodium 281.4, Carbohydrate 40.2, Fiber 2.8, Sugar 29.5, Protein 5.7

6 ounces golden caster sugar (3/4 cup plus 2 Tbsp)
6 ounces butter, softened
4 large eggs, separated
4 ounces self-rising flour (3/4 cup plus 2 Tbsp)
1 teaspoon baking powder
4 ounces ground almonds
3 -5 drops almond extract
125 g fresh raspberries (about 1 cup)
1 (227 g) container cornish clotted cream
125 g fresh raspberries
2 -3 ounces golden caster sugar
1 egg white, lightly beaten to a froth
4 ounces icing sugar

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