Golden Jubilee Cake Food

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
• Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
• Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

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.

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.

MOIST GOLDEN CAKE

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
• Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
• In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
• Beat in the vanilla. On medium speed, blend in the oil.
• On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
• In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
• On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
• In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
• Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
• Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.

JUBILEE CAKE

Steps:

• Preheat oven 400f.
• Grease a 8-9inch log tin.
• Sift flour and pinch of salt.
• Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
• Add the rest of the flour, the currants/sultanas and mix through.
• Spread into log tin, making a hollow in the centre.
• Bake for 20-25 minutes.
• When cool mix icing sugar and a little water together and drizzle over the top of cake.