Queen Emma Cake Recipe Is a very traditional cake recipe that hails from the British colony of Hong Kong. Queen Emma was Queen of the Hawaiian Islands from 1863-to 1885.
Like most British colonies, the English gave her the moniker of their queen at the time: Queen Victoria. The cake is a traditional sponge cake that has almond slivers, and raspberry purée stirred into it.
This gives it a dusty pink colour, which beautifully combines its light citrus flavour. This recipe is pretty simple to follow as long as you have an electric mixer and are comfortable using one when cooking.
What Is Queen Emma Cake Recipe?
Queen Emma Cake Recipe is a traditional sponge cake that tastes like the more expensive and elaborate cakes today. Its pink colour, which is due to almond slivers and raspberries, gives the cake a beautiful, festive look.
This recipe is pretty simple to follow as long as you have an electric mixer and are comfortable using one when cooking.
How To Make Queen Emma Cake Recipe?
Ingredients
- 4 eggs, separated
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Directions
Step 1.
Preheat the oven to 350 degrees F (176 degrees C). Line 2 cake pans with parchment paper. Sift together the cake flour and cocoa powder. Set aside. Place egg whites in a large mixing bowl and beat on low speed until foamy.
Gradually add sugar, beating on high until stiff peaks form. Beat egg yolks with salt until thick and lemon-coloured in a separate bowl. Add 1/2 teaspoon of almond extract and 1 teaspoon of vanilla extract.
Step 2.
Sift flour mixture into the egg whites in 3 additions, folding in gently after each addition with a rubber spatula. Add the raspberry purée to the bowl, folding it in gently with the spatula until evenly incorporated throughout the batter.
Fill cake pans 3/4 of the way complete, using your preferred method (I used my ice cream scoop). Bake for 20 minutes in the preheated oven. Let excellent for about 10 minutes before removing from the pan
Step 3.
To make the topping, put sugar into a large bowl and pour boiling water. Stir until sugar is dissolved, then add lime zest and lime juice and allow to cool. Mix in grass jelly and raspberries. Add a small amount of topping to each layer on the serving plate sprinkle with almond slivers (optional). Put a cake layer on top and spread the remaining topping on top of that layer.
Nutrition Fact Of Queen Emma Cake Recipe
Serving: 12
| Nutrition | Amount |
|---|---|
| Calories | 154 |
| Fat | 13g |
| Saturated fat | 1g |
| Trans fat | 0.1g |
| Cholesterol | 35mg |
| Sodium | 116mg |
| Carbs | 9g |
| Protein | 3.3 g |
Did You Know?
- Queen Emma was a powerful monarch in Hawaiian history. She presided throughout great prosperity for the Kingdom of Hawaii and actively participated in updating its legal code to bring it more in line with Western traditions.
- Queen Emma did not have any children, but she raised two stepdaughters from her deceased sister’s marriage to Kamehameha IV.
- Queen Emma was also a well-known ballroom dancer and tambourine player.
- She was also known for her strict enforcement of the queen’s right to rule.
- After receiving the news that her sister had died, she burned down a Chinese burial site on the island of Molokai because it was located on land belonging to her brother-in-law.
How To Serve Queen Emma Cake Recipe?
Queen Emma Cake Recipe tastes excellent with a cup of tea or coffee as an afternoon treat when you feel tired or sad.
The cake tastes best when served slightly warm after being stored in the fridge overnight before serving it cold. This cake is very delicious and super moist. It is a perfect snack for kids after school or adults to have during tea time.
- This recipe can easily be doubled to bake in a 9X13 inch pan. You will need to increase the baking time by about 10-15 minutes.
- This recipe can also be made with fresh raspberries, but you will need about 2 cups of them instead of the raspberry purée called for in the recipe.
Conclusion
Queen Emma Cake Recipe is an inviting recipe that serves as the perfect afternoon snack with a cup of tea or coffee. It tastes best when served slightly warm after being stored in the fridge overnight before serving it cold. This cake is very delicious and very moist.
It can also be made with fresh raspberries and tastes great too, but you will need about 2 cups of them instead of the raspberry purée called for in this recipe, which gives it its pink colour.
