What could be better than a tea party fit for a queen to celebrate the Platinum Jubilee? How about doing it with recipes from a former chef for the royal family?
Carolyn Robb shared some nostalgic sweet and savory tea-time treats from her new cookbook, "Tea at the Palace: 50 Delicious Afternoon Tea Recipes," which tie back to her professional experience cooking at Britain's best-loved royal palaces and events.
"The entire 13 years that I spent as a royal chef is one long, very fond and happy memory," she told "Good Morning America," reflecting back on her time cooking personally for the Prince and Princess of Wales, Prince William and Prince Harry. "I think that the Victoria sandwich cake with bunting is the perfect cake to celebrate the Jubilee as it is so patriotic and festive, yet still simple to make."
As for the best beverages to go with the menu below, Robb said that "tea is certainly a very personal thing," but added that "in Britain, Earl Grey is a traditional choice for many in the afternoon, although herbal teas are becoming ever more popular."
Robb also shared a few helpful tips to keep things easy for anyone attempting their first British-inspired tea.
"Plan well ahead and keep it simple and seasonal," she said. "Just a couple of delicious home-baked treats, some really good tea and a jug of lovely freshly picked flowers is all you need!"
"The classic Victoria sandwich cake is the centerpiece of every garden party afternoon tea spread. There is no cake more regal than this," Robb wrote with the recipe for the dessert originally made for Queen Victoria. "It is a cake befitting Queen Elizabeth II, who is already the longest-reigning monarch in British history and who will, in 2022, celebrate her Platinum Jubilee: 70 amazing years on the throne."
Ingredients
For the cake
1 cup (225 g) unsalted butter, at room temperature, plus more for the pans
1 cup plus 2 tablespoons (225 g) superfine sugar
1 teaspoon pure vanilla extract
4 free-range eggs
1 3/4 cups (225 g) cake flour
1 tablespoon baking powder
1 tablespoon boiling water
For the filling
6 tablespoons (110 g) strawberry jam
3/4 cup (180 ml) heavy cream, whipped
12 large strawberries, stemmed and sliced
For the decoration
12 medium strawberries
Handful of fresh rose petals
Confectioners' sugar, for dusting
Mini bunting about 12 inches (30 cm) long, 2 red-and-white paper drinking straws, and 2 thin wooden skewers
Directions
Preheat the oven to 350 degrees. Butter the sides of two 8-inch (20-cm) round cake pans and line the bottom of each pan with parchment paper.
In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until creamy and light in color. Add the vanilla and then the eggs, one at a time, beating well after each addition.
If the mixture starts to curdle, add a few spoons of the flour. Sift together the (remaining) flour and baking powder into the butter mixture and, using a large metal spoon or a rubber spatula, mix carefully just until all the flour mixture is evenly incorporated. Lastly, stir in the boiling water.
Divide the batter evenly between the prepared pans. Using an offset spatula, smooth the surface of the batter in each pan, then make a small hollow in the center so the top is flat when the cake layer emerges from the oven.
Bake the cake layers until the tops are golden and spring back to the touch and a toothpick inserted into the center of each cake comes out clean, 20-25 minutes. Let cool in the pans on wire racks for 10 minutes, then invert the pans onto the racks, lift off the pans, turn the layers right side up, and let cool completely.
To assemble and decorate the cake, trim the tops of the cake layers so they will sit flat, if necessary. Place a cake layer, top side down, on a serving plate. Spoon on the jam and spread gently to the edges. Top with the cream, again spreading gently to the edges, and finish with the strawberry slices, covering the cream evenly. Top with the second cake layer, top side up. Arrange the strawberries around the top edge of the cake, fill the center with the rose petals, and then dust lightly with confectioners' sugar. Secure each end of the bunting to the top of a straw-encased skewer and then pierce the skewers into either side of the base of the cake.
Makes 12 tea sandwiches
"Jam pennies have been enjoyed by generations of royal children for nursery afternoon tea," Robb said. "They can also be made with whole-grain or malted granary bread (see Chef's Note, page 99) and filled with your jam of choice or lemon curd."
Ingredients
6 medium-size slices good-quality fresh white bread
Soft butter
About 12 generous teaspoons raspberry jam
Raspberries, for decorating (optional)
Directions
Line up the bread slices on a work surface and butter them. Using a 2-inch (5-cm) plain round cutter, cut out 4 rounds from each bread slice. Spoon 1 generous teaspoon of the jam onto 12 of the bread rounds, spreading it just to the edge. Top with the remaining rounds, butter side down, and press down lightly to secure.
Arrange the sandwiches on a serving plate and decorate the plate with a few raspberries, if desired. Serve at once.
"So light, so crisp and so summery, these savory pastries are even more moreish than sweet palmiers. They are very easy to make, and you will find they will start to disappear the minute they exit the oven," Robb said.
Makes: About 30 palmiers
Directions
For the pesto
1/4 cup (30 g) pine nuts
3/4 cup (90 g) freshly grated Parmesan cheese
1 small clove garlic
2 1/2 cups (75 g) loosely packed fresh basil leaves
3 tablespoons olive oil
Freshly ground black pepper
1 sheet all-butter puff pastry, about 11 1/2 oz (320 g), thawed according to package directions if frozen
Flour, for dusting
1/4 cup (30g) freshly grated Parmesan cheese
Directions
Preheat the oven to 375 degrees. Line 2 sheet pans with parchment paper or silicone mats.
To make the pesto, in a food processor, combine the pine nuts, Parmesan, and garlic and pulse until finely chopped. Add the basil, oil, and a few twists of pepper and process until a spreadable mixture forms. Spoon the pesto into a jar (see Chef's Note).
Lay the pastry sheet on a lightly floured work surface and roll out into a rectangle measuring about 10 by 16 inches (25 by 40 cm). Spread enough of the pesto onto the pastry to create a thin, even layer, extending it to the edges. Sprinkle with most of the Parmesan. Fold one of the long sides over to the center of the sheet and then fold the opposite side over to meet in the center. Spread more pesto on the folded pastry, again extending it to the edges, and sprinkle with the remaining Parmesan. Fold the long sides over to meet in the center again and then fold the pastry strip in half so it is 8 inches (20 cm) long. Chill in the refrigerator for 20 minutes.
Using a sharp, thin knife, carefully slice the filled pastry crosswise into slices about 1/4 inch (6 mm) wide. Lay the slices flat on the prepared pans, spacing them about 1 inch (2.5 cm) apart. Bake the palmiers, turning them over after about 10 minutes to crisp the second side, until golden, about 15 minutes. Let cool for a few minutes on the pans on wire racks. They are best when eaten while still warm from the oven.
Chef's Note: You can use a combination of fresh herbs and tender greens in the pesto. For example, basil, chives, mint and arugula go together well. You will have more pesto than you need. Refrigerate the leftover, tightly capped, for up to 1 week and use for pasta or in salads or sandwiches.
"A welcome change from traditional smoked salmon tea sandwiches, these little wraps can be made in advance and sliced just before serving."
Makes: 24 pieces
Ingredients
4 corn tortillas, each about 7 inches (18 cm) in diameter
4 tablespoons (60 g) cream cheese
7 oz (200 g) smoked salmon, thinly sliced
1/2 lemon
Freshly ground black pepper
12 long asparagus spears, trimmed and lightly cooked
Handful of baby salad leaves
Fresh dill sprigs and dill flowers (if available), for garnish
Directions
Lay the corn tortillas on a work surface. Spread the cream cheese on the tortillas, extending the edges. Lay the salmon on top in an even layer. Squeeze a little lemon juice over the salmon, then sprinkle with pepper. Lay 3 asparagus spears lengthwise down the center of each tortilla and top with a few salad leaves. Starting from the edge nearest you, roll up each tortilla tightly, then trim off about 1/2 inch (12 mm) from each end and discard. Wrap each roll in parchment paper or plastic wrap and chill in the refrigerator for at least 30 minutes or for up to 4 hours.
To serve, slice each wrap crosswise into six 1-inch (2.5-cm) pieces. Arrange on a plate and garnish with dill sprigs and dill flowers (if available).
"Harry and Meghan had a lemon and elderflower wedding cake, but you don't have to wait for a wedding to make this! Light lemon sponge drizzled with an elderflower syrup is filled with lemon curd and a tangy lemon buttercream. If you don't want to have a tiered cake, you can make a regular layer cake, using two or three cake pans of the same size."
Serves 18
Ingredients
For the cake
2 cups (450 g) butter, at room temperature, plus more for the cake pans
2 1/2 cups (500 g) superfine sugar
10 free-range eggs
3 lemons
3 2/3 cups (455 g) cake flour
5 teaspoons baking powder
6 tablespoons (75 g) plain Greek yogurt
For the syrup
1/4 cup (60 ml) elderflower cordial
1 tablespoon fresh lemon juice
3 tablespoons superfine sugar
For the buttercream
5 1/2 tablespoons (80 g) butter, at room temperature
1 2/3 cups (200 g) confectioners' sugar, sifted
3 tablespoons cream cheese, at room temperature
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
Yellow natural food coloring, as needed
For the filling and decoration
1 cup (220 g) lemon curd
Elderflowers or other edible fresh yellow, cream, or white flowers
16 long fresh thyme sprigs
Directions
To make the cake, preheat the oven to 350 degrees. Butter the sides of one 9-inch (23-cm), one 6-inch (15-cm), and one 3-inch (7.5-cm) round cake pan with 4-inch (10-cm) sides and line the bottom of each pan with parchment paper.
In a large bowl, using an electric mixer, beat together the butter and superfine sugar on medium speed until light and creamy. Break the eggs into a medium bowl and whisk lightly. On medium speed, gradually add the eggs to the butter mixture and beat until well mixed. If the mixture begins to curdle, beat in a few spoons of the flour. Grate the zest from the 3 lemons directly into the butter mixture. Then juice 2 of the lemons, add the lemon juice to the butter mixture, and beat on medium speed until the zest and juice are incorporated. Sift together the (remaining) flour and baking powder directly into the bowl. Using a large metal spoon or a rubber spatula, stir in the flour mixture just until fully incorporated, then stir in the yogurt, mixing well.
Divide the batter among the prepared cake pans, filling each pan to within 1 inch (2.5 cm) of the rim. Using an offset spatula, smooth the surface in each pan, then make a small hollow in the center so the top is flat when the cake layer emerges from the oven.
Bake the cake layers until the tops are golden and spring back to the touch and a toothpick inserted into the center comes out clean, 30-35 minutes for the largest layer, 20-25 minutes for the medium-size layer, and 10-12 minutes for the small layer. Let cool in the pans on wire racks for 5 minutes, then invert the pans onto the racks, lift off the pans, and turn the layers right side up.
Just as the cake layers have finished baking, make the syrup. In a small saucepan over medium heat, combine the elderflower cordial, lemon juice, and superfine sugar. Bring to a gentle boil, stirring to dissolve the sugar, then remove from the heat and let cool for a few minutes.
Once you have removed the cake layers from their pans, brush the warm syrup over the tops and sides of the warm layers, then let the layers cool completely.
To make the buttercream, in a bowl, using an electric mixer, beat the butter on high speed until very pale, light, and creamy. Add the confectioners' sugar and beat until combined, then add the cream cheese and beat until incorporated. Lastly, add the lemon zest and juice and just enough food coloring to create a pale lemon yellow. Beat on high speed until the buttercream is very smooth and light and evenly tinted.
To assemble and decorate the cake, using a long serrated knife, split each cake layer in half horizontally. Place the bottom half of the largest layer, cut side up, on a serving plate. Spread first with a generous layer of the buttercream and then with a layer of lemon curd, extending them to the edge of the layer. Top with the second half of the cake, cut side down, and cover the top and sides with the buttercream. Repeat to fill and ice the medium and small layers the same way, stacking the smaller cakes directly on top of each other in the center of the large one. Decorate the cake with the flowers of your choice and thyme sprigs.
Recipes reprinted with permission. Copyright © 2022 Weldon Owen International.