Jubilee cake

Jubilee cake

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(11 ratings)

Cook: 1 hr - 1 hr, 15 mins Plus a day for drying rose petals

More effort

Cuts into 12 slices
A wonderful cake for special occasions

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat31g
  • saturates16g
  • carbs37g
  • sugars28g
  • fibre1g
  • protein6g
  • salt0.58g
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  • 175g golden caster sugar
  • 175g butter (ideally Welsh), softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 large British eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almonds
  • a few drops of almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 125g punnet raspberry, Scottish if you can get them



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the filling

  • 227g Cornish clotted cream
  • 125g punnet raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the decoration

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


  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.

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Comments, questions and tips

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1st Nov, 2017
I live in South Africa so Welsh butter, British eggs, Scottish berries and Cornish cream are a bit tricky to source. Can I use South African alternatives ;-p
6th Mar, 2014
Great cake, baked very evenly in 30 mins. Clotted cream a bit messy but tasty. Just dusted the top with icing sugar. Will make again and try the rose petals.
9th Sep, 2012
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
5th Jun, 2012
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.
28th May, 2012
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.
15th May, 2012
This cake looks lovely but where is the recipe for the other Jubilee cake you showed? It looks like a Union Jack flag.
27th May, 2011
Excellent. The rose petals looked good but tasted, according to my younger sister, 'like a garden'.
18th Sep, 2010
Iam about to make this cake this weekend for atrefoild guild evning made it a few times now
6th Apr, 2010
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.
29th Jul, 2009
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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