Frosted Rose Petal Jubilee Cake with Raspberries
Two-tier sponge with whipped egg whites and ground almonds, layered with clotted cream and fresh raspberries. Topped with smooth icing and candied rose petals frosted the day before. A showstopping British celebration cake with delicate floral garnish.
Ingredients
- ¾ cups golden superfine sugar
- 12 tbsp butter, softened
- 4 eggs, separated
- ¾ cups self-rising flour
- 1 tsp baking powder
- 3 ½ oz ground almonds
- almond extract
- 4 ½ oz raspberries
- 1 cups clotted creamwhipped double cream1:1dairywhipped
American alternative
- 2 pink rosesother edible flowersvariesgarnishedible flowers
ensure food-safe variety
- ¼ cups golden superfine sugar, for frosting petals
- 1 egg white, lightly beaten to a froth
- 7 tbsp powdered sugar
Instructions
- 1
Make frosted rose petals the day before: separate petals, spread superfine sugar on a plate, paint petals on both sides with lightly beaten egg white, spoon sugar over, shake off excess with tweezers, and dry on baking parchment for a day
- 2
Preheat oven to 350°F, gas 4, or fan 325°F. Butter two 7.75" round sandwich tins and line bases with baking parchment
- 3
Beat sugar and softened butter until pale and fluffy, then beat in egg yolks
- 4
Sift flour and baking powder over mixture and fold in lightly with a metal spoon, then fold in ground almonds and almond extract until flour traces disappear
- 5
Whisk egg whites until they hold their shape. Gently fold one third into cake mix using a whisk, repeat with remaining thirds in two additions, taking care not to over-mix
- 6
Lightly fold in raspberries. Divide between prepared tins, level with a round-bladed knife, and bake for 30-35 minutes
- 7
Cool in tin for 5 minutes, turn out, peel off lining paper, and cool completely
- 8
Set one cake on serving plate or stand. Spoon clotted cream onto cake with a dessertspoon
- 9
Scatter raspberries over cream and place second cake on top
- 10
Blend powdered sugar with 1-11/2 tbsp cold water until smooth and coating consistency. Drizzle over cake
- 11
Scatter frosted rose petals over and around cake, dust with powdered sugar, and serve
Tips
Prepare frosted rose petals at least one day ahead to allow proper drying
Fold egg whites gently to maintain airiness; over-mixing will deflate the cake
Use a round-bladed knife to level batter before baking for even rising
Cool cake completely before assembling to prevent cream from melting
Good to Know
Store unfrosted cake in an airtight container for up to 3 days. Frosted rose petals keep in an airtight container for up to one week.
Prepare frosted rose petals one day before baking. Assemble cake no more than 2 hours before serving to keep cream and icing fresh.
Serve at room temperature on a cake stand or serving plate for best presentation.
Common Mistakes
Over-fold egg whites to avoid losing the airiness that makes the cake light and tender
Do not add raspberries when batter is warm to avoid them sinking or bruising
Do not skip cooling the cake completely before assembly to avoid cream and icing melting
Substitutions
Dairy-Free Swaps
American alternative
Gluten-Free Swaps
General Alternatives
ensure food-safe variety