Jubilee cake

Jubilee cake

A wonderful cake for special occasions

Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Cook time

Cook 1 hr - 1 hr 15 mins

Plus a day for drying rose petals

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Per serving

444 kcalories, protein 6.0g, carbohydrate 37.0g, fat 31.0 g, saturated fat 16.0g, fibre 1.0g, sugar 28.0g, salt 0.58 g

Recipe from Good Food magazine, June 2002.

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Latest comments and suggestions

  • Binder photo Val

    28 May 2008

    Val commented on this recipe

    I made this as a contribution to friends' anniversary buffet but never got to taste it, it disappeared so quickly. It certainly looked lovely and the rose petals are most impressive but very easy to make. I'd certainly make it again, and cut myself a wodge before anyone else gets to it !

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  • Binder photo madkazza

    22 July 2008

    madkazza rated and commented on this recipe

    5 stars

    This is a truly wonderful cake for a special occasion. I have made it three times now and it always attracts loads of compliments and disappears in record time! The rose petals are easy to make, if a little time consuming, but look so beautiful. The sponge is very light and moist and the clotted cream an inspired idea.

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  • Binder photo goodfood

    23 July 2008

    goodfood commented on this recipe

    Both of my daughters say this is the best cake that I have ever made. Moist and richly flavoured with ground almonds. The raspberries give it a lovely sharp fruity taste. A cake to impress and it bakes perfectly every time!

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  • Binder photo Erica

    09 December 2008

    Erica rated and commented on this recipe

    4 stars

    made this cake for friends birthday. was really lovely, despite being slightly dry in the middle.

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  • Binder photo Cake Fairy

    01 June 2009

    Cake Fairy commented on this recipe

    I made this cake for a picnic, 35 people came and brought cakes this cake went first. It looked beautiful and tasted better - should have more than 2 ratings!

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  • Binder photo trixyvixy

    29 June 2009

    trixyvixy rated and commented on this recipe

    4 stars

    i tried this without the roses because i didnt have time. The cake was lovely though. Will try it agin with the petals

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  • Binder photo TheArmadillo

    14 July 2009

    TheArmadillo rated and commented on this recipe

    5 stars

    Absolutely wonderful cake - I have made it a couple of times for family parties (but doubled the size as large number of people). Very moist and very much complemented and admired. Even I liked it (and I don't usually like cake). Now requested for family events ;) I used frozen rasberries for the cake mix and they worked well as had already released a lot of juice. Never bothered with the petals though as didn't have time - just arranged fresh raspberries in a pile on top and dredged icing sugar over. Looked good and tasted amazing.

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  • Binder photo Linda's Recipes

    29 July 2009

    Linda's Recipes commented on this recipe

    My daughter made this cake on the spur of the moment Saturday afternoon when we went to visit. She didn't have a chance to do the petals so decorated with extra raspberries. My son-in-law ate at lease half in one sitting and hid the last portion for himself the next day. It was absolutely delicious so I am attempting it myself this coming weekend.

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  • Binder photo jelly and ice cream <3

    06 April 2010

    jelly and ice cream <3 rated and commented on this recipe

    5 stars

    this cake was sooooo good. My mum cant eat wheat so its hard getting cakes to stay moist when i use wheat free flour. But this one stayed light and moist, it was even just as good the day after! also, i made the filling with 150ml of whipped double cream as i dont like clotted cream and it worked really well.

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  • Binder photo susans file

    18 September 2010

    susans file commented on this recipe

    Iam about to make this cake this weekend for atrefoild guild evning made it a few times now

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  • Binder photo sjeffery25

    27 May 2011

    sjeffery25 rated and commented on this recipe

    5 stars

    Excellent. The rose petals looked good but tasted, according to my younger sister, 'like a garden'.

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  • Binder photo Dianne

    15 May 2012

    Dianne commented on this recipe

    This cake looks lovely but where is the recipe for the other Jubilee cake you showed? It looks like a Union Jack flag.

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  • Binder photo Linda

    28 May 2012

    Linda rated and commented on this recipe

    5 stars

    Made this cake yesterday without the rose petals and cream and used seedless raspberry conserve in the midde and it tasted delicious as well as being nice and moist. I will not bother making a traditional Victoria sandwich again.

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  • Binder photo JENNY

    05 June 2012

    JENNY rated and commented on this recipe

    5 stars

    Excellent cake with superb taste. Tastes of raspberry and cream but is not too sweet. I put toasted flaked almonds on the top with icing sugar and a sprinkle of red magic sparkles. Highly recommend this cake.

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  • Binder photo frangipani

    09 September 2012

    frangipani rated and commented on this recipe

    5 stars

    Made this cake for my birthday. Excellent cake for celebrations. The decoration WOWed everybody. Thanks Mary. Most certainly on my list of cakes for celebrations

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Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Cook time

Cook 1 hr - 1 hr 15 mins

Plus a day for drying rose petals

Ingredients

  • 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 raspberries , Scottish if you can get them

FOR THE FILLING

FOR THE DECORATION

  • 2 pink roses
  • 50g - 85g golden caster sugar
  • 1 egg white , lightly beaten to a froth
  • 100ml icing sugar
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Per serving

444 kcalories, protein 6.0g, carbohydrate 37.0g, fat 31.0 g, saturated fat 16.0g, fibre 1.0g, sugar 28.0g, salt 0.58 g

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