Jubilee Cake Recipes

JUBILEE CAKE

Steps:

• Pre-heat oven to 180 degrees celsius (fan-forced).
• Grease and line a loaf tin (24 x 14cm)
• Rub chopped butter (straight from fridge) into flour.
• Add the salt and sugar and combine.
• Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
• Add sultanas and peel/cherries and mix well.
• Pour into loaf tine and bake for half an hour.
• Allow to cool for 5-10 minutes before removing from tin.
• Combine hot milk and icing sugar to a smooth consistency. Pour over the cake as soon as you remove it from the tin while it's still warm.
• Decorate with coconut and almonds.

JUBILEE CAKE

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.

CHERRY JUBILEE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar., In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream.

GOLDEN JUBILEE CAKE

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.

ORANGE SUPREME JUBILEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. This is the pan I used to make this impressive cake. It has a 10 cup capacity. Normally I would prepare the cake pan before making the cake, BUT BECAUSE OF ALL THE NOOKS AND CRANNIES, I chose to wait until the cake was ready to go into pan before spraying. I prefer to use Baker's Joy, because it already has flour in the spray.
• 2. In a medium size bowl add the flour, salt, baking powder and pudding mix, then stir with a spoon to blend together. WHITE LILY ALL PURPOSE FLOUR IS LIGHT LIKE A CAKE FLOUR, AND CREATES IN MY OPINION a much lighter cake consistency. It is worth it , if it is available in your area.
• 3. In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.
• 4. Add the softened butter to a mixing bowl and beat on medium low speed, till creamy, scraping down the sides of the bowl with a spatula, if needed.
• 5. Add the sugar mixture in 3 intervals, beating well after each addition. Now add the eggs one at a time and beating well after each has been added. Beating at least 5-6 minutes.
• 6. Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.
• 7. Now alternately add the flour mixture and liquid mixture in 3 intervals, alternating between the dry and the wet ingredients. Beating until all as been well incorporated into the cake batter.
• 8. Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.
• 9. Bake in pre heated 350 degree F. oven for 1 hour 10 minutes, checking after one hour, or when tooth pick is inserted into center of cake & batter comes out clean. Remove from oven and allow to sit for at least 10 minutes, then Invert onto cooling rack or cake platter.
• 10. Prepare glaze by adding both the marmalade and orange juice into a small sauce pan, then heat over medium high heat, until mixture comes to a boil, stir and cook for about 3 minutes till mixture becomes thick & syrupy. Remove from heat. Then add both extracts, & stir to blend. Carefully strain hot syrup into a strainer, reserving the syrup and discarding the solid portion.
• 11. Then Spoon or drizzle glaze over Cake. I also added a few white sugar crystals but that is optional. Garnish as desired. I chose to use fresh orange slices and red candies, but you can leave it plain or garnish as you prefer. Serve and enjoy.