A Crown Cake for the Jubilee…
If you’re looking for a centre piece dessert for your Jubilee celebrations, Kelly’s Kitchen and her children have created this Crown Cake which you can bake at home.
A nod to Jelly and Ice Cream from street parties gone by, with a Victoria Sponge element too, it is best served with either custard or ice cream – or just on its own!
Kelly’s Kitchen is based in Royston and specialises in Wedding Cakes, Celebration Cakes, Cupcakes and Treats. Kelly is a monthly trader on Royston Market and supplies Kooky Nohmad with cupcakes over the weekend.
200g butter (room temperature)
200g caster sugar
5 medium eggs (room temperature)
200g self raising flour
1 tsp vanilla extract
1 tbsp milk
1 pack of jelly (strawberry or raspberry)
100ml double cream
200g white chocolate
6 inch cake tin – loose bottom works best
Stand mixer/hand mixer/wooden spoon
Jelly mould to make jewel on top (not essential)
Parchment paper for lining tins
1. Cream the butter and sugar together until pale and fluffy – ensure butter is soft before starting otherwise you will get lumps
2. Add the eggs one at a time, beating well between each addition
3. Sift in the flour and mix until combined
4. Bake in a 6 inch lined tin, filling just over a third – if you have extra mixture you can repeat with another 6 inch tin (or you can use to make cupcakes)
5. Bake for 20 mins at 160 (fan) – keep an eye on the cake though as depending on the depth it will bake quicker/slower. It needs to spring back to the touch and start pulling away from the edge of the tin
6. Leave to cool and then turn out of the tin
7. Make the ganache by adding the double cream and chocolate to a bowl, heat in the microwave for 1 minute at a time until the chocolate melts and you can mix it together with no lumps
8. Put the cake back into the clean tin – ensure to line this well to avoid sticking/leaking
9. Pour over a layer of ganache (about 2cm thick)
10. Leave to cool in the fridge for 10 minutes
11. Make the jelly according to instructions and pour on top of the chocolate layer.
12. Pour some of the jelly mix in your jewel mould and put in the fridge to set
13. It may mix together with some of the chocolate – don’t worry! This creates a nice marble effect and oozes into the sponge to make the top of it pink!
14. Leave to set in the fridge
15. Carefully turn out of the tin and put on a plate.
16. Cut up some strawberries in half and arrange around the edge like a crown. Add your jelly jewel in the middle – and enjoy!