Jubilee crown cake recipe

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Originally designed to celebrate the Queen's Diamond Jubilee, this cake would also be perfect for an little Princesses' party

  • healthy
Serves32
Preparation Time6 hours
Cooking Time2 hours 30 mins
Total Time8 hours 30 mins plus cooling time
Cost RangeSplashing
Nutrition Per PortionRDA
Calories417 Kcal21%
Fat14 g20%
Saturated Fat8 g40%

Originally designed to celebrate the Queen's Diamond Jubilee, this cake would also be perfect for a little Princesses' party.

Ingredients

For the lemon sponge

  • 750g (11⁄2lb) butter, softened
  • 750g (11⁄2lb) caster sugar
  • 750g (11⁄2lb) self-raising flour
  • 350g (12oz) plain flour
  • 12 large eggs
  • Finely zested rind and juice of 2 lemons
  • 38ml bottle glycerine

For the filling

:

  • 3-4 tablespoons seedless raspberry jam

For the buttercream

:

  • 350g (12oz) icing sugar
  • 175g (6oz) unsalted butter, softened
  • Pinch of salt
  • Few drops of vanilla extract

For the decoration

:

  • White vegetable fat
  • 1⁄2-1 x 200g packet white flower paste eg, Squires Kitchen Sugar Florist Paste
  • Gold lustre colour
  • Rose water,alcohol based, eg Star Kay White
  • 4-6 tablespoons royal icing
  • (see Note, below)
  • Silver-coloured dragées, large and medium
  • Silver sugar-coated chocolate hearts
  • 3-4 x 500g packets purple sugarpaste (eg, M&B)
  • 500g packet white sugarpaste

You will also need

:

  • 25cm (10in) square cake tin, lined with baking parchment
  • Baking sheet, buttered
  • Balloon
  • Sticky tape
  • Strip of white shiny card
  • Ribbon cutter and embosser set (eg, Wilton), optional
  • Small disposable piping bag
  • No. 2 plain piping tube
  • Small square of purple satin
  • 30-33cm (12-13in) square cake drum
  • Small, round teaspoon measure, optional
  • Veining tool or cocktail stick
  • Garlic press

WEIGHT CONVERTER

grams
to
cups

Note: We made up royal icing from a packet of royal icing sugar. Just reduce the quantities on the packet to only make up a small amount.

Method

  1. Position an oven shelf just below the centre of the oven, so that the cake will sit in it centrally. Set the oven to 160°C/310°F/Gas Mark 3.
  2. Tip all the cake ingredients into a bowl and beat well until smooth. Spoon the mixture into the lined tin and level the surface, then hollow the centre slightly.
  3. Place the cake tin in the oven, then cover it with the baking sheet, buttered-side down, so the cake won’t stick to the sheet once it rises.
  4. Bake the cake for 2 hours, then remove the baking sheet and continue to cook it for 15-30 minutes, or until a skewer comes out clean after being inserted into the cake.
  5. Remove the cake from the oven and leave it to cool in the tin for about 30 minutes, then turn it out on to a wire rack to cool completely.
  6. To freeze: The cold cake may be wrapped in baking parchment and then foil, and frozen for up to 3 months. Allow it to defrost before filling and decorating.
  7. To make the buttercream: Sift the icing sugar into a bowl and add the butter, salt and vanilla. Add 1-2 tablespoons boiling water and beat until the icing is smooth and soft. Keep a sheet of cling film pressed against the surface of the icing if it’s not being used immediately, so that it doesn’t crust over. If it gets too stiff, it may need to be beaten again.
Top Tip for making Jubilee crown cake

We have lots more baking ideas for the Jubilee in our 50 Jubilee cakes and bakes

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.