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Coronation Victoria Sponge! – Jane’s Patisserie

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A coronation victoria sponge with freshly whipped cream, strawberry jam and a dusting of icing sugar – excellent for King Charles Coronation!

A scrumptious and easy traditional bake for a celebratory event… Typically easy bakes are finest, and a bake like it will at all times win my coronary heart. 

The Coronation 

It’s solely a few weeks till the coronation of King Charles, and so a lot of you might be already baking and working towards to your bakes. Whether or not they’re for a avenue social gathering, slightly household gathering to observe the coronation, or no matter you want… bakes are the most effective bit. 

I have already got my coronation cake, and my mini coronation loaf truffles, however I assumed a bit extra of a traditional could be an excellent one too – and right here it’s. Sure I do know, based mostly on a unique royal.. however it’s such an excellent bake! 

What’s the ‘traditional’ 

There’s at all times a debate about what really IS the ‘traditional’ Victoria sponge… so I’ve gone with the model that I personally interpret that to be, so should you disagree… apologies. 

There are countless variations… buttercream and jam, buttercream and fruit, cream and fruit, simply jam, and cream and jam like I’ve chosen. All are scrumptious, and it’s partly why my Victoria sponge celebration cake is buttercream – as I really like that model as properly. Nonetheless, to make this totally different, and probably extra traditional, I went for whipped cream and jam. 

I regarded on the girls’s institute, Mary Berry, the BBC, Tesco, Good home holding and so forth… all of them fluctuate ever so barely, so I’m assured some folks will like this explicit model.


For the sponge, I did do it a smidge larger than some folks do. My again to fundamentals vanilla cake are fairly commonplace for a easy two layer cake, however typically folks discover it’s not deep sufficient for his or her style. So, I made this one slightly deeper than regular for a two layer cake. 

All this meant was I elevated the portions by a small quantity. I went for a 6 egg combine, after which matched the remainder of the components to that weight. Nonetheless, to make the recipe barely simpler, I used 300g of butter, flour and sugar. I do additionally add in a small quantity of baking powder (which is commonly the case in a Victoria sponge!), and slightly vanilla as I needed the flavour – however each of those are optionally available. 

You need to use precise unsalted butter at room temperature, or you should utilize a baking unfold – I have a tendency to make use of baking unfold because it’s simpler. I exploit caster sugar, and self elevating flour for the remainder of the components. 

Egg Weighing Technique

Baking is science, and there’s one easy rule that may assist you to make the most effective easy sponge ever. Eggs are hardly ever the very same weight and measurement, even when all of them say medium for instance. The best method to obtain the most effective sponge is to weigh your six (medium) eggs in a bowl, IN their shells nonetheless, and get the burden. 

Say the burden is 323g of egg, you’d then use 323g of butter, sugar and flour. It doesn’t matter that you should have barely extra components than the recipe says, as baking occasions can fluctuate barely anyway. I discover this one of the best ways to realize an excellent consequence. Additionally, ensure that your oven is preheated accurately, and that you just don’t open the oven too quickly – high baking suggestions as properly. 


For the filling as talked about above, there are lots of choices. I went for a barely sweetened whipped cream, and strawberry jam. Sorry if utilizing strawberry jam is blasphemous to you, however I do prefer it, and it’s what I had within the cabinet. 

I used double cream, with slightly icing sugar and vanilla extract to make my cream – you need to whip it to tender peaks for finest outcomes to it doesn’t break up. If the cream does break up nevertheless, you may add barely extra cream as a liquid and easily stir it by means of to carry it again collectively. 

Seedless jam, seeded jam, a preserve… I’m not one to evaluate; no matter works finest for you. And naturally, should you would relatively use recent fruit, that’s completely okay as properly. I’d in all probability unfold the whipped cream on first, after which add the fruit on high – recent strawberries are scrumptious in a bake like this. 

Suggestions & Methods 

  • This cake will final 1-2+ days within the fridge (due to the cream, the sponge could dry barely so finest served recent) 
  • The sponges could be frozen for 3+ months 
  • You may fill the cake with buttercream, or cream, or simply jam.. or fruit. As much as you! 


  • 300 g unsalted butter (or baking unfold)
  • 300 g caster sugar
  • 6 medium eggs
  • 300 g self elevating flour
  • 1 tsp baking powder
  • 2 tsps vanilla extract


  • 250 g strawberry jam
  • 300 ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • icing sugar to mud


  • Preheat the oven to 180ºc/160ºfan and line two 20cm/8″ spherical cake tins with parchment paper

  • Beat the butter and sugar collectively till mild and creamy

  • Add the eggs, flour, baking powder and vanilla and blend collectively till mixed

  • Cut up the combination between the cake tins and bake for 35+ minutes, till golden and a skewer comes out clear

  • Go away to chill absolutely


  • As soon as cooled, unfold the jam over the primary sponge

  • Add the double cream, icing sugar and vanilla to a bowl and whip to tender peaks

  • Unfold over the jam after which add the second sponge on high

  • Mud the cake flippantly with icing sugar and luxuriate in!

  • This cake will final 1-2+ days within the fridge (due to the cream, the sponge could dry barely so finest served recent) 
  • The sponges could be frozen for 3+ months 
  • You may fill the cake with buttercream, or cream, or simply jam.. or fruit. As much as you! 


Discover my different recipes on my Recipes Web page!

Yow will discover me on:

J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this put up for the recipe.



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