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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!

A coronation victoria sponge with freshly whipped cream, strawberry jam and a dusting of icing sugar - perfect for King Charles Coronation!
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Category: Cake
Type: Cakes
Keyword: Coronation
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Decorating: 2 hours
Total Time: 3 hours
Servings: 12 slices
Author: Jane's Patisserie

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

  • Preheat the oven to 180ºc/160ºfan and line two 20cm/8" round cake tins with parchment paper
  • Beat the butter and sugar together until light and creamy
  • Add the eggs, flour, baking powder and vanilla and mix together until combined
  • Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean
  • Leave to cool fully

Filling

  • Once cooled, spread the jam over the first sponge
  • Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks
  • Spread over the jam and then add the second sponge on top
  • 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!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

34 Comments

  1. Samantha on June 15, 2024 at 9:36 pm

    5 stars
    This cake was absolutely delicious! I used slightly more jam that stated. I couldn’t believe how HUGE the cake turned out and it certainly looked fantastic. I topped it off with some chopped strawberries to jazz it up a little.

  2. Mary Anne on May 27, 2024 at 5:04 pm

    For larger tins (9 in/22 cm) would I just increase the quantities using 7 or 8 eggs? I would just weight the eggs and then use the same measurement for flour, etc

  3. Liane on May 25, 2024 at 4:53 pm

    5 stars
    I made this cake , really nice . Just slightly over cooked it but was still soft .. liked the firmness of the cake as well .
    Wanted to ask tips for using icing bags and what’s the best to use ? I’m so rubbish .
    I used buttercream and jam for the middle 🍰☺️

    • Jane's Patisserie on May 27, 2024 at 10:25 am

      Have a look at my favourite piping tips post as I talk about piping bags on there!! So glad you liked the cake x



  4. Kate on March 17, 2024 at 7:47 pm

    How do you tackle a domed cake? Mine does this every time and always cooks too much on edges. I turn my oven down to 150 as thought it may be too hot but it still happens. Are silicone cake tins any better or should I use the baking sleeves on outside of tin? Thankyou

    • Jane's Patisserie on March 18, 2024 at 1:15 pm

      I always use metal tins, bake at about 140ºc fan and don’t use baking belts if I want to bake low and slow for a flat cake. It may be the mixing process and too much air if it’s still happening x



  5. Kirsty on February 26, 2024 at 4:41 pm

    If I want to use buttercream instead of cream what quantities should I use? Thanks

  6. Fiona on February 18, 2024 at 6:34 pm

    Hiii, I’m going to make this cake for my friends birthday. Could I use one large cake tin, cut in half ? If I can how long would I bake it for?

  7. Carole on August 5, 2023 at 12:24 pm

    Hi Jane
    Followed recipe exactly weighed eggs and matched the other ingredients. Checked oven temperature-perfect!
    Disaster! Most of the butter leaked through the bottom of the loose bottom cake tins. Never had this happen with any of your other recipes. Any ideas?
    Love all of your cakes🙏🏻

    • Jane's Patisserie on August 12, 2023 at 12:15 pm

      Oh dear! This sounds like an issue with the tin as no tin should leak – how odd!



  8. Danielle on July 28, 2023 at 6:40 pm

    My larger circular cakes always have a very dry/crusty edge. I have tried to grease the sides of the tin too, but it still does it. Where am I going wrong please?

    • Jane's Patisserie on August 12, 2023 at 12:17 pm

      This sounds like the tins may be a bit poor quality, or the oven is too hot? x



  9. Kiri on July 13, 2023 at 5:13 pm

    5 stars
    How do I alter the ingredients for a 9″ tin?

    Thank you!

  10. Kiri on July 13, 2023 at 5:12 pm

    5 stars
    How would I alter the ingredients for a 9″ tin please? 🙂

  11. Marydykes on May 23, 2023 at 9:06 am

    Jane could you help my cupcakes are always wet at the top how is this happening

  12. Holly James on May 21, 2023 at 6:50 am

    What ingredients would you need to make this a 12” cake please.

  13. Angela on May 18, 2023 at 9:53 am

    5 stars
    Great recipe – My family really enjoyed eating it!!!!

    Is there any difference between a vanilla cake and a Victoria sandwich? I really can’t see much – is it just down to the traditional filling of jam and no buttercream on a Victoria sponge?

  14. Georgia on May 17, 2023 at 6:45 pm

    I’ve measured my eggs and they come to 202g so I’m right in thinking I now match the flour, butter and sugar? Even though it’s less than your recipe, not more!

    • Jane's Patisserie on May 22, 2023 at 10:56 am

      Hiya – that’s a third less than you need so it’s definitely not enough – you’ll need 1-2 more eggs!



  15. Zoe on May 6, 2023 at 7:43 am

    How long do you leave the cakes in the tin when taking them out the oven, before transferring to cooling rack?

    • Jane's Patisserie on May 7, 2023 at 10:02 am

      Hiya! I generally leave mine to cool in the tin but I would wait at least 15 minutes so it’s safer to remove!



  16. Morgan on May 2, 2023 at 11:09 pm

    Hi Jane,
    Please could you help me with figuring out the ingredient quantities to make this as a three layer 10”/25cm cake?
    Many thanks!

  17. Tony on May 2, 2023 at 9:03 pm

    Hi what size cake tin did you use?

    • Jane's Patisserie on May 3, 2023 at 8:05 am

      Hiya! This is always listed in the method – they’re 8″ tins as mentioned.



  18. Teresa on April 28, 2023 at 11:03 am

    Can this recipe be used for cupcakes too ?

    • Jane's Patisserie on May 3, 2023 at 8:14 am

      It can, but I have a vanilla cupcake recipe that may be better using as it’s for a fixed amount of cupcakes x



  19. Amy on April 25, 2023 at 5:38 pm

    How do you stop the sponges sliding off each other when using the jam and cream?

    • Jane's Patisserie on May 3, 2023 at 8:08 am

      If the cream is whipped enough it shouldn’t slip at all – mine didn’t budge once stacked x



  20. Tina on April 22, 2023 at 5:58 pm

    5 stars
    My favourite classic sponge cake! Delicious 🍰 I always weigh my eggs first it really does make a big difference to your cake x

    • Shannon on May 5, 2023 at 8:37 am

      Do you cut the top of the bottom cake so that it is completely flat?



    • Jane's Patisserie on May 5, 2023 at 11:39 am

      I didn’t have to as my cakes were level enough, but you can if you are worried they have too much of a dome. x



  21. Bev kirk on April 21, 2023 at 9:41 am

    5 stars
    Hi Jane
    Do you fully line your pans ie the bottom & sides or just the bottom ?

    • Jane's Patisserie on April 24, 2023 at 9:45 am

      I only tend to line the bottom!



    • Debbie ledger on May 23, 2024 at 6:00 pm

      Do you weigh your eggs? Like your celebration cake..which is best to do? Thanks



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