Jubilee Delight

A simple sponge cake with a spectacularly beautiful topping of sugared rose petals and golden almonds, created by Mandy Lancaster and Sophie Grigson
By Sophie Grigson
Jubilee Delight
  • Rating:
  • Serves: 8-10
  • Cook Time: 20 minutes
  • Prep Time: 35 minutes plus cooling
  • Effort: medium


  • oil, for greasing
  • 175 g butter, (softened)
  • 175 g golden caster sugar
  • 3 eggs, beaten
  • 175 g self-raising flour, sifted
  • milk

For the sugared rose petals:

  • unsprayed rose petals, from an unpolluted source
  • 1 egg white, lightly beaten
  • caster sugar, for dusting

For the filling:

  • 2-3 tbsp raspberry jam
  • 150 ml whipping cream, lightly whipped
  • 2-3 drops rose water

For the topping:

  • 125 g icing sugar, sifted
  • 2-3 tsp rose water
  • golden sugared almonds or edible gold leaf


1. Preheat the oven to 190°C/gas 5. Grease and base-line two 18cm sandwich tins.

2. Beat the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add a tablespoon of flour if the mixture begins to curdle. Fold in the remaining flour, using a metal spoon. If necessary, add enough milk to bring the mixture to a dropping consistency.

3. Divide the mixture between the tins, levelling with a palette knife. Bake in the preheated oven for about 20 minutes or until the cakes are risen, and golden and springy to touch. Allow to cool in the tins for a few minutes before turning out onto a wire rack. Leave to cool completely.

4. While the cakes are cooling, prepare the sugared rose petals. Make sure the petals are dry and free of insects. Using a fine paintbrush, coat the petals with egg white until evenly, but not thickly, coated. Place on a wire rack as you prepare them. Sprinkle with caster sugar until evenly coated all over. Leave to dry in a warm place.

5. When the cakes are cool, spread one with raspberry jam. Fold the rose water into the whipped cream, then spread the mixture carefully over the jam. Place the second cake on top.

6. Combine the sifted icing sugar with the rose water to make a runny icing. Stand the cake on a wire rack with a tray set underneath to catch the drips. Pour the icing over the cake allowing it to run down the sides.

7. While the icing is still soft, scatter the sugared rose petals and almonds over the top of the cake. Wait for the icing to set before slicing.

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