Tuesday, April 16, 2024

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… Generally easy bakes are finest, and a bake like this may all the time win my coronary heart. 

The Coronation 

It’s solely a few weeks till the coronation of King Charles, and so lots of you might be already baking and working towards on your bakes. Whether or not they’re for a road social gathering, somewhat household gathering to observe the coronation, or no matter you want… bakes are one of the best bit. 

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

What’s the ‘traditional’ 

There may be all the time a debate about what truly IS the ‘traditional’ Victoria sponge… so I’ve gone with the model that I actually interpret that to be, so if you happen to disagree… apologies. 

There are infinite 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 like that model as properly. Nevertheless, to make this totally different, and probably extra traditional, I went for whipped cream and jam. 

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

Sponge

For the sponge, I did do it a smidge larger than some folks do. My again to fundamentals vanilla cake are fairly normal 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 somewhat 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. Nevertheless, 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 somewhat vanilla as I needed the flavour – however each of those are non-obligatory. 

You should utilize precise unsalted butter at room temperature, or you need to use 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 enable you to make one of the best easy sponge ever. Eggs are not often the very same weight and measurement, even when all of them say medium for instance. The best solution to obtain one of the best 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 instances can fluctuate barely anyway. I discover this one of the simplest ways to attain an excellent outcome. Additionally, be certain your oven is preheated appropriately, and that you simply don’t open the oven too quickly – high baking ideas as properly. 

Filling

For the filling as talked about above, there are various 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 somewhat icing sugar and vanilla extract to make my cream – you wish to whip it to mushy peaks for finest outcomes to it doesn’t cut up. If the cream does cut up nevertheless, you possibly can add barely extra cream as a liquid and easily stir it by means of to convey it again collectively. 

Seedless jam, seeded jam, a preserve… I’m not one to guage; no matter works finest for you. And naturally, if you happen to would fairly use contemporary fruit, that’s completely okay as properly. I’d most likely unfold the whipped cream on first, after which add the fruit on high – contemporary strawberries are scrumptious in a bake like this. 

Ideas & Tips 

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

Cake

  • 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

Filling

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

Cake

  • 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

  • Break 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

Filling

  • 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 mushy peaks

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

  • Mud the cake calmly with icing sugar and revel in!

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

ENJOY!

Discover my different recipes on my Recipes Web page!

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



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