JUBILEE CAKE
A wonderful cake for special occasions
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 14
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.
Nutrition Facts : Calories 444 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
JUBILEE COFFEE CAKE
If you love coffee cake, you gotta try this. I love to eat these in the morning with my coffee while reading my newspaper. These are great served hot or cold. Enjoy!
Provided by Leona
Categories Breads
Time 50m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Grease loaf pan. Heat oven to 350°F.
- In bowl, combine sugar, nuts and cinnamon.
- Separate dough into 6 biscuits.
- Cut each biscuit in half; roll into balls.
- Dip each ball in margarine.
- Sprinkle 1 tbsp cinnamon mixture into prepared pan.
- Layer biscuit balls, remaining cinnamon mixture and preserves in pan.
- Bake 35 to 45 minutes or until golden brown.
Nutrition Facts : Calories 313.6, Fat 16.7, SaturatedFat 3.3, Sodium 641.8, Carbohydrate 38.7, Fiber 1.3, Sugar 17, Protein 4
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