This recipe (not in its entirety, but nevertheless largely) came from Berry Lovely. It’s been really interesting researching the Internet for images and recipes with Jubilee Cake tagged to them. Besides the Union Jack reference, many tend to be based around using fruits, mainly strawberries and blueberries, to represent the blue, red and white.
This cake was also intended for my local Clandestine Cake Club meeting today and I wanted to complement the fruity cake flavours that will be there, and also be a contrast to the rich decadent chocolate cakes too. The chiffon cake is pillowy soft, and flavoured with lemon zest and juice. The lemon cream filling is light, zesty and not overly sweet. The white chocolate ganache benefitted of the lemon and elderflower. It lifted the white chocolate from being too heavy and creamy.
160g sifted plain flour
1tsp baking powder
1/8tsp fine sea salt
125g + 50g caster sugar
3 large egg yolks
60ml sunflower oil
Zest of unwaxed lemon
5 egg whites
1/4tsp cream of tartar
Preheat oven to 160C (140C fan) and grease two 20cm cake tins. I actually used my dreaded silicone ones, making sure i greased the edges well.
Place the flour, the 125g of sugar, salt and baking powder in your mixing bowl and mix well.
In a smaller bowl, whisk the egg yolks, sunflower oil, water, lemon juice and zest.
Pour the fluid mixture into the large mixing bowl containing the dry ingredients and beat for a minute.
In another bowl, whisk the egg whites until they form soft peaks.
Add the cream of tartar and the remaining 25g of sugar and best until stiff and glossy.
Carefully fold this meringue mixture into the cake mixture. Make sure it is well incorporated.
Bake for 30-35mins. The cakes will hardly colour at all. When you open the oven they will be domed. They will level once they come to room temperature.
Leave to cool for 10 minutes. Then invert onto cooling racks.
4tbsp elderflower cordial, or a bit more
Lemon Cream filling
155ml fresh lemon juice
1 egg yolk
3 whole eggs
170g caster sugar
225g butter, cut into cubes
In a double boiler on medium heat, whisk continuously the lemon juice, yolk, whole eggs and caster sugar. You might find that the heat might be too much for a handheld mixer so use a balloon whisk if necessary.
Make sure you continue whisking unless you want scrambled eggy cream. I don’t need to tell you just how yukky that tastes.
If you have a cooking thermometer, you need to take the cream temperature to 80C. Otherwise, what you are looking for is a mixture that is reduced and thick.
Take it off the heat and leave the thermometer in (if using). You want the cream mixture to drop to 60C or cool a little. It doesn’t take that long.
Transfer it into a liquidiser and add the butter, one cube at a time.
Store in a bowl, covered and this will keep up to 5 days.
White chocolate & lemon ganache
200ml double cream
Zest of 1 unwaxed lemon
2tsp lemon extract
2tbsp elderflower cordial
200gm white chocolate, chopped coarsely
Bring the cream and lemon zest to a gentle boil.
Take it off the heat and strain the cream. Discard the zest.
Add the chopped white chocolate and stir until melted.
Mix in the elderflower cordial.
I actually whipped this ganache because I wanted that rough textured look to the cake covering.
Brush the side of the cakes that you will sandwich together with elderflower cordial.
Spread the chilled lemon cream on the elderflower glazed side of the cakes and sandwich together. The cakes should be light enough that they would not weigh down too much on the delicate lemon cream.
Once sandwiched together, brush the elderflower cordial on the outside of the assembled cake. Place in the fridge for 15 minutes.
Once 15 minutes is up, take it out of the fridge and cover thinly with the ganache. You might find that you need to whip the ganache to get it to a spreadable consistency.
Start with the sides first, and then the top. Smooth as much as you can. Then pop it back into the fridge for another 15 minutes.
Take the cake out and with a dry but hot palette knife, smooth the ganache again, wiping off with a kitchen paper the excess ganache on the palette knife from time to time.
The cake is now ready.
This isn’t essential but since I meant this cake for a Jubilee celebration, I decided that I would go for a vintage look. I kept to the red, blue and white theme but I went pastel. The rosette is made out of fondant, I decided against using flower paste.
To start with I tinted 5 balls of white fondant varying shades of red, from light to dark. I also kept one ball white and coloured another baby blue.
These I rolled out and cut out into circles of varying sizes. You want to make sure that when you layer these circles, you do so by going from light to dark so make sure when you cut out the circles, the colours correspond appropriately. Using a foam pad, I laid the biggest circle down and with a cone ball tool, I rolled it over the edge of the circle. If you don’t have this tool, I think just light pressing with your thumb would work. Lay this on a lightly corn flour dusted surface and repeat again with the rest of the circles. With every smaller circle done, lay it on top of the ones you’ve done.
I brushed mine with an edible lustre but you don’t need to, it looked great matte too.
The fondant ribbons were made by cutting two length in one colour and a shorter and smaller length in another colour. Lightly brush on some water on the back of the two smaller ones and line then on top of the longer ribbons.
You need to allow these to dry so avoid moving them too soon.
Once they’re dry, arrange them how you see fit on the cake.