A coronation victoria sponge with freshly whipped cream, strawberry jam and a dusting of icing sugar – perfect for King Charles Coronation!
A delicious and simple classic bake for a celebratory occasion… Sometimes simple bakes are best, and a bake like this will always win my heart.
The Coronation
It’s only a couple of weeks until the coronation of King Charles, and so many of you are already baking and practicing for your bakes. Whether they are for a street party, a little family gathering to watch the coronation, or whatever you like… bakes are the best bit.
I already have my coronation cake, and my mini coronation loaf cakes, but I thought a bit more of a classic would be a good one too – and here it is. Yes I know, based on a different royal.. but it’s such a good bake!
What is the ‘classic’
There is always a debate about what actually IS the ‘classic’ Victoria sponge… so I have gone with the version that I myself interpret that to be, so if you disagree… apologies.
There are endless versions… buttercream and jam, buttercream and fruit, cream and fruit, just jam, and cream and jam like I have chosen. All are delicious, and it’s partly why my Victoria sponge celebration cake is buttercream – as I love that version as well. However, to make this different, and potentially more classic, I went for whipped cream and jam.
I looked at the women’s institute, Mary Berry, the BBC, Tesco, Good house keeping etc… they all vary ever so slightly, so I’m confident some people will like this particular version.
Sponge
For the sponge, I did do it a smidge bigger than some people do. My back to basics vanilla cake are quite standard for a simple two layer cake, but often people find it’s not deep enough for their taste. So, I made this one a little deeper than normal for a two layer cake.
All this meant was I increased the quantities by a small amount. I went for a 6 egg mix, and then matched the rest of the ingredients to that weight. However, to make the recipe slightly easier, I used 300g of butter, flour and sugar. I do also add in a small amount of baking powder (which is often the case in a Victoria sponge!), and a little vanilla as I wanted the flavour – but both of these are optional.
You can use actual unsalted butter at room temperature, or you can use a baking spread – I tend to use baking spread as it’s easier. I use caster sugar, and self raising flour for the rest of the ingredients.
Egg Weighing Method
Baking is science, and there is one simple rule that can help you make the best simple sponge ever. Eggs are rarely the exact same weight and size, even if they all say medium for example. The easiest way to achieve the best sponge is to weigh your six (medium) eggs in a bowl, IN their shells still, and get the weight.
Say the weight is 323g of egg, you would then use 323g of butter, sugar and flour. It doesn’t matter that you will have slightly more ingredients than the recipe says, as baking times can vary slightly anyway. I find this the best way to achieve a good result. Also, make sure your oven is preheated correctly, and that you don’t open the oven too soon – top baking tips as well.
Filling
For the filling as mentioned above, there are many options. I went for a slightly sweetened whipped cream, and strawberry jam. Sorry if using strawberry jam is blasphemous to you, but I do like it, and it is what I had in the cupboard.
I used double cream, with a little icing sugar and vanilla extract to make my cream – you want to whip it to soft peaks for best results to it doesn’t split. If the cream does split however, you can add slightly more cream as a liquid and simply stir it through to bring it back together.
Seedless jam, seeded jam, a conserve… I’m not one to judge; whatever works best for you. And of course, if you would rather use fresh fruit, that is totally okay as well. I would probably spread the whipped cream on first, and then add the fruit on top – fresh strawberries are delicious in a bake like this.
Tips & Tricks
- This cake will last 1-2+ days in the fridge (because of the cream, the sponge may dry slightly so best served fresh)
- The sponges can be frozen for 3+ months
- You can fill the cake with buttercream, or cream, or just jam.. or fruit. Up to you!
Coronation Victoria Sponge!
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Ingredients
Cake
- 300 g unsalted butter (or baking spread)
- 300 g caster sugar
- 6 medium eggs
- 300 g self raising flour
- 1 tsp baking powder
- 2 tsps vanilla extract
Filling
- 250 g strawberry jam
- 300 ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- icing sugar to dust
Instructions
Cake
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Preheat the oven to 180ºc/160ºfan and line two 20cm/8″ round cake tins with parchment paper
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Beat the butter and sugar together until light and creamy
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Add the eggs, flour, baking powder and vanilla and mix together until combined
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Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean
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Leave to cool fully
Filling
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Once cooled, spread the jam over the first sponge
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Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks
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Spread over the jam and then add the second sponge on top
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Dust the cake lightly with icing sugar and enjoy!
Notes
- This cake will last 1-2+ days in the fridge (because of the cream, the sponge may dry slightly so best served fresh)
- The sponges can be frozen for 3+ months
- You can fill the cake with buttercream, or cream, or just jam.. or fruit. Up to you!
ENJOY!
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