royal wedding

Chocolate orange battenburg cake makes a great change from the classic recipe, plus it features everyone's favourite flavour combo - orange and chocolate

Chocolate orange battenburg cake

(8 ounces) self-raising flour

baking powder

(8 ounces) golden caster sugar

(8 ounces) soft margarine or softened butter

eggs,

orange rind

orange juice

cocoa

milliliters (4tbsp) apricot jam, warmed

(1lb) marzipan

Delicious, squidgy Chocolate Chelsea buns recipe filled with chocolate chips, and topped with a nutty chocolate drizzle

Chocolate Chelsea buns

For the buns:

(12 ounces) strong plain flour

(1¾oz) caster sugar

level tsp salt

sachet fast-action dried yeast

(1¾oz) butter, melted

egg,

milliliters (¼ pint) milk, lukewarm

For the filling and topping:

chocolate

packet/carton dark or milk chocolate chunks/chips

x 28cm (7 x 11in) traybake tin, buttered

Small disposable piping bag

This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. Fill this chocolate sponge cake with cream and raspberries, or use our chocolate icing recipe for a really rich sponge cake.

Chocolate sponge cake

For the chocolate sponge cake:

(6 ounces) butter,

(6 ounces) caster sugar

(6 ounces) self-raising flour

(2 ounces) cocoa powder

1tsp baking powder

vanilla extract

For the chocolate icing:

(8 ounces) icing sugar

(8 ounces) butter

1tbsp milk

For a cream and fruit filling (optional):

whipping cream

raspberries

A real teatime treat - moist sponge dotted with dates and walnuts, topped with a creamy frosting!

Date and walnut cake

(6 ounces) dates, finely chopped

¾ level teaspoon bicarbonate of soda

(2 ounces) butter, softened

(6 ounces) light muscovado sugar

(2 ounces) walnuts pieces, chopped

For the topping:

(4 ounces) mascarpone or cream cheese

(1 ounces) walnut pieces, roughly chopped

20cm (8in) round cake tin, lined with Bakewell paper

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Almond & lemon meringue roulade

caster sugar

almond extract

tsp white wine vinegar

ground almond

double cream

icing sugar

lemon curd

almond

strawberries

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

Top 5 royal wedding recipes from across the web

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate orange battenburg cake

Chocolate Chelsea buns

Chocolate sponge cake

Date and walnut cake

Almond & lemon meringue roulade

Top 5 royal wedding recipes from across the web

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate orange battenburg cake

Chocolate Chelsea buns

Chocolate sponge cake

Date and walnut cake

Almond & lemon meringue roulade

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine