Victorian
Jubilee Cake .
.
Many special
dishes were created in Queen Victoria's honor during her 64-year reign.
Among them were Cherries Jubilee,
which was invented for her Diamond
Jubilee celebration in 1897. This Victorian
Jubilee Cake,
which uses Cherries Jubilee
as a filling, is a truly fancy dessert in the grand
Victorian manner. This recipe is from "The Fannie Farmer Cookbook." . Cake Ingredients . 5 eggs, separated 1/4 cup sugar 1 tablespoon
lemon juice 3/4 cup sugar 1 cup all-purpose
flour 1/4 teaspoon
salt . Cream Cheese
Filling . 8 oz. cream cheese
softened 1/2 cup confectioners'
sugar 1 cup heavy cream 2 tablespoons
cherry jelly 1/4 teaspoon
almond extract . Cherries Jubilee
Filling . 1 quart pitted
black cherries 1/2 cup claret 1 cup or less
sugar (to taste) 3 tablespoons
cornstarch 1/4 teaspoon
cinnamon 1/4 teaspoon
ground cloves 1/2 teaspoon
lemon juice . Cooking Instructions . 1. To
Make The Cake: Preheat oven to 350°
F. Beat the egg whites until they stand up in soft
peaks. Beat in the 1/4 cup of sugar a tablespoon at a time. Without washing
the beater, beat the egg yolks with the lemon juice until thick and lemon colored.
Gradually beat in the 3/4 cup of sugar. Pour the yolk mixture over
the beaten egg whites and fold together gently with a spoon or spatula until
well blended. Sift the flour and salt together and fold into the
egg mixture.
Spoon the batter into two unbuttered 9-inch layer pans. Cut through the batter gently
several times to break any large air bubbles. Bake about 30 minutes.
Test by pressing lightly with a finger. If the cake springs back,
it is done. Invert
on a wire rack and cool. . 2. To
Make Cremates Filling: Cream the
sugar and cream cheese together; add
remaining ingredients and beat until thick. . 3. To
Make The Cherries Jubilee Filling:
Dissolve the sugar in the claret and pour over
the cherries. Let stand for several hours. In a small bowl,
mix the cornstarch
with 3 tablespoons of the cherry juice. Heat the cherries in a sauce pan to
the boiling point. Lower heat and stir in cornstarch mixture. Simmer, stirring
constantly until thickened. Remove from heat, add spices and lemon juice and
allow to cool. . 4. To
Assemble The Cake: Place one layer
of sponge cake on a cake platter and spread a
layer of cream filling about 3 inches wide around the perimeter of the top of the
cake. Cut out the center (in a heart shape if you are using heart-shaped
pans) of the other layer, leaving a 3-inch border. Put aside the center piece
you cut out. Place the layer with the cut-out center on top of the other and press
down to make the layers stick together. Decorate by placing a paper doily on
top of the cake and sifting confectioners' sugar over the doily. Carefully remove
the doily and fill the center of the cake with the Cherries Jubilee filling. . . . .
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