Coronation Victoria Sponge!
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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!
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!
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The sponge recipe was great, however the Whipped cream filling isn’t right at all. 300ml double cream and such a small amount of icing sugar just didn’t work.
My first ever Victoria sponge and it was a success. Very light and fluffy. I gave the choice to my grandson, whose birthday it was, between whipped cream or buttercream and he chose buttercream. So I used the cream cheese frosting of Jane’s red velvet cupcakes as it is just delicious and as it is not too sweet, it goes extremely well with the strawberry jam. The quantities were fine but I still decided to cut 1 cm of each cake so the cake was not too high with the layer of jam and cream cheese frosting. Oven temperature: very good at 160 C and I left the cakes cool down 10 mns in the tin outside of the oven before taking them out of the tin. Excellent recipe which I will definitely keep.
Hi Jane …. I weighed the eggs in their shells ( 354 grams ) and used the same amount for butter, sugar & flour…. The outside had started to burn but not too badly and it had risen. A few minutes after taking it out it went flat…ok I thought that doesn’t matter too much …I waited then turned it over it then split in two as it was still raw …I was gutted, the waste 🙈🙈🙈 I had the oven on gas 4 ( just over actually ) hands up, I did add some milk as I thought it had to be of a droppy consistency [ ??? ] I don’t think that was the sole reason… the tin just didn’t seem big enough for that amount of mixture … your thoughts 💭 …I,m not giving up…. ☺️ the outside of the cake was delicious though …. Any thoughts to help me get it right ? X
The tin width is correct, but you may have used a cake tin that was too shallow? The oven may also have been too hot if it was starting to burn, which can cause a bake to fail. It’s worth turning the oven temp down and baking for longer to give a more even bake, and testing with a skewer before taking out of the oven. The mix doesn’t need anything like milk added x
Hello I have a big heart tin I’m wanting to make this recepie in can I double this recipe in it to make it ?
Hi Jane what would the ingredients be and cooking this me for a 6″ cake .
I need to know this too 😊
This cake is beautiful and thank you so much for the recipe. However, everytime I have done this the edges of my cakes are crusty/burnt. I have weighed the eggs, greased the tin. Thank you.
This could be your oven, cheaper thin tins, or the greasing. I never grease the sides of my tin personally! x
If it’s gone very dark compared to the rest of the cake maybe use a cake liner or greaseproof paper to line your tins. But I personally like that crispy edge. I have noticed it tends to happen more with real butter than when using baking spreads.
I am using this as a birthday cake covered in fondant. It’s going be a 4 layer cake. Would you use 8” or 6” tins? Would I need to use cowling to support the cake or would the fondant keep it in place.? Thank you. Always use your recipes
Do you use sandwich tins or deeper ones?
How much ingredients do I need for 10 inch 3layer cake?
Thanks!
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.
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
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 🍰☺️
Have a look at my favourite piping tips post as I talk about piping bags on there!! So glad you liked the cake x
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
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
Hi Jane, I see it says baking powder is optional, please can you advise as to what it does for this bake as some recipes I notice have baking powder and some don’t? Thank you
If I want to use buttercream instead of cream what quantities should I use? Thanks
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?