HomeCakeCoronation Victoria Sponge! - Jane's Patisserie

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 – good for King Charles Coronation!

A scrumptious and easy basic bake for a celebratory event… Typically 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 a lot of you might be already baking and practising in your bakes. Whether or not they’re for a avenue social gathering, a bit 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 muffins, however I believed a bit extra of a basic can be an excellent one too – and right here it’s. Sure I do know, primarily based on a distinct royal.. nevertheless it’s such an excellent bake! 

What’s the ‘basic’ 

There may be all the time a debate about what truly IS the ‘basic’ Victoria sponge… so I’ve gone with the model that I personally interpret that to be, so in the event you 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 really like that model as properly. Nonetheless, to make this completely different, and doubtlessly extra basic, I went for whipped cream and jam. 

I appeared on the girls’s institute, Mary Berry, the BBC, Tesco, Good home protecting and so forth… all of them fluctuate ever so barely, so I’m assured some folks will like this explicit 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 a bit 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 elements 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 usually the case in a Victoria sponge!), and a bit vanilla as I wished the flavour – however each of those are non-compulsory. 

You should use precise unsalted butter at room temperature, or you should 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 elements. 

Egg Weighing Methodology

Baking is science, and there may be one easy rule that may assist you make the most effective easy sponge ever. Eggs are not often the very same weight and measurement, even when all of them say medium for instance. The best strategy to obtain the most effective sponge is to weigh your six (medium) eggs in a bowl, IN their shells nonetheless, and get the load. 

Say the load is 323g of egg, you’d then use 323g of butter, sugar and flour. It doesn’t matter that you should have barely extra elements than the recipe says, as baking instances can fluctuate barely anyway. I discover this one of the best ways to attain an excellent end result. Additionally, be sure that your oven is preheated appropriately, and that you just don’t open the oven too quickly – prime baking suggestions as properly. 

Filling

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 a bit icing sugar and vanilla extract to make my cream – you need to whip it to smooth peaks for finest outcomes to it doesn’t break up. If the cream does break up nonetheless, you possibly can add barely extra cream as a liquid and easily stir it by to convey it again collectively. 

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

Ideas & 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 will be frozen for 3+ months 
  • You’ll be able to 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

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

  • Depart 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 smooth peaks

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

  • Mud the cake evenly with icing sugar and revel 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 will be frozen for 3+ months 
  • You’ll be able to 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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J x

© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos 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 submit for the recipe.



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