Jubilee Cake Recipes

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.

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.

Steps:

• Preheat oven 400f.
• Grease a 8-9inch log tin.
• Sift flour and pinch of salt.
• Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
• Add the rest of the flour, the currants/sultanas and mix through.
• Spread into log tin, making a hollow in the centre.
• Bake for 20-25 minutes.
• When cool mix icing sugar and a little water together and drizzle over the top of cake.