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Jubilee cake

Jubilee cake

A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Cook: -
    • Plus a day for drying rose petals
  • More effort
  • Cuts into 12 slices

This beautifully decorated layered raspberry and almond cake is finished with delicate sugared rose petals. Perfect for special occasions

Nutrition: per serving
HighlightNutrientUnit
kcal444
fat31g
saturates16g
carbs37g
sugars28g
fibre1g
protein6g
low insalt0.58g
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Ingredients

  • 175g golden caster sugar
  • 175g butter , softened
  • 4 large eggs , separated
  • 100g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds
  • a few drops of almond extract
  • 125g punnet raspberries

For the filling

  • 227g clotted cream
  • 125g punnet raspberries

For the decoration

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2002

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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