Golden Jubilee Cake Recipe
Description
This Golden Jubilee Cake recipe is a delightful creation I discovered in the pages of Good Food Magazine. Originally crafted to honor the Queen’s Golden Jubilee, this decadent dessert is a testament to celebration and indulgence. With its luscious layers of cake, vibrant raspberries, and delicate frosting, it’s a treat worth savoring for any special occasion.
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 12
Key Ingredients
- 6 tablespoons of butter
- 6 eggs, separated
- 4 cups of self-rising flour
- 4 teaspoons of baking powder
- 1 cup of fresh raspberries
- 4 tablespoons of icing sugar
- 3-5 fresh roses (pesticide-free)
Nutritional Information (per serving)
- Calories: 336.6
- Fat: 18g
- Saturated Fat: 8.2g
- Cholesterol: 92.5mg
- Sodium: 281.4mg
- Carbohydrates: 40.2g
- Fiber: 2.8g
- Sugar: 29.5g
- Protein: 5.7g
Recipe Instructions
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Prepare Frosted Rose Petals (to be made a day before):
- Separate the petals and spread caster sugar over a plate.
- Lightly paint both sides of each petal with egg white.
- Spoon sugar over each petal, then shake off the excess using tweezers.
- Dry on parchment paper for a day. Ensure to use only pesticide-free roses.
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Preheat Oven:
- Preheat your oven to 180°C (350°F).
-
Prepare Cake Pans:
- Butter two 8-inch round cake tins and line their bases with parchment paper.
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Prepare Cake Batter:
- In a mixing bowl, combine sugar and softened butter. Beat until pale and fluffy.
- Beat in the egg yolks.
- Sift together the flour and baking powder, then sift over the cake mixture.
- Fold in lightly using a large metal spoon, then fold in the almonds and extract. Stop folding once flour traces disappear.
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Whisk Egg Whites:
- Whisk the egg whites until they just hold their shape.
- Gently fold in a third of the egg whites into the cake mix using a whisk.
- Repeat with another third, then the final third. Be cautious not to overmix and lose the lightness of the egg whites.
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Incorporate Raspberries:
- Lightly fold in the raspberries into the batter.
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Bake:
- Divide the batter between the prepared tins and level using a round-bladed knife.
- Bake for 30-35 minutes until a skewer inserted into the center comes out clean.
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Cool and Assemble:
- Allow the cakes to cool in the tins for 5 minutes, then turn out, peel off the lining paper, and let them cool completely.
- Place one cake on a serving plate.
- Spoon clotted cream on top and scatter raspberries over it. Place the other cake on top.
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Prepare Icing:
- Blend icing sugar with 1 to 1 1/2 tablespoons of cold water until smooth and coats the back of a spoon thinly.
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Decorate and Serve:
- Drizzle the icing over the cake.
- Scatter the frosted rose petals over and around the cake, dust with icing sugar, and serve to some very lucky people.
This Golden Jubilee Cake is a masterpiece of flavors and textures, sure to impress your guests and elevate any celebration to royal status. Enjoy every bite of this delightful creation! 🍰✨
