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 – easiest for King Charles Coronation!

A scrumptious and easy vintage bake for a celebratory instance… Every so often easy bakes are absolute best, and a bake like this will likely at all times win my middle. 

The Coronation 

It’s simplest a few weeks till the coronation of King Charles, and such a lot of of you’re already baking and training to your bakes. Whether or not they’re for a side road celebration, a bit circle of relatives amassing to look at the coronation, or no matter you prefer… bakes are the most productive bit. 

I have already got my coronation cake, and my mini coronation loaf truffles, however I assumed a bit of extra of a vintage can be a excellent one too – and right here it’s. Sure I do know, in keeping with a special royal.. however it’s this sort of excellent bake! 

What’s the ‘vintage’ 

There may be at all times a debate about what if truth be told IS the ‘vintage’ Victoria sponge… so I’ve long past with the model that I actually interpret that to be, so when you disagree… apologies. 

There are never-ending variations… buttercream and jam, buttercream and fruit, cream and fruit, simply jam, and cream and jam like I’ve selected. All are scrumptious, and it’s in part why my Victoria sponge party cake is buttercream – as I like that model as neatly. Alternatively, to make this other, and probably extra vintage, I went for whipped cream and jam. 

I appeared on the ladies’s institute, Mary Berry, the BBC, Tesco, Just right area retaining and so forth… all of them range ever so fairly, so I’m assured some other people will like this actual model.


For the sponge, I did do it a smidge larger than some other people do. My again to fundamentals vanilla cake are moderately usual for a easy two layer cake, however incessantly other people in finding it’s now not deep sufficient for his or her style. So, I made this one a bit deeper than standard for a two layer cake. 

All this supposed used to be I larger the amounts via a small quantity. I went for a 6 egg combine, after which matched the remainder of the elements to that weight. Alternatively, to make the recipe fairly more straightforward, I used 300g of butter, flour and sugar. I do additionally upload in a small quantity of baking powder (which is incessantly the case in a Victoria sponge!), and a bit vanilla as I sought after the flavor – however either one of those are non-compulsory. 

You’ll be able to use precise unsalted butter at room temperature, or you’ll be able to use a baking unfold – I have a tendency to make use of baking unfold because it’s more straightforward. I exploit caster sugar, and self elevating flour for the remainder of the elements. 

Egg Weighing Manner

Baking is science, and there may be one easy rule that permit you to make the most productive easy sponge ever. Eggs are hardly the very same weight and dimension, although all of them say medium as an example. The best way to succeed in the most productive 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 can then use 323g of butter, sugar and flour. It doesn’t subject that you’re going to have fairly extra elements than the recipe says, as baking occasions can range fairly anyway. I in finding this one of the best ways to succeed in a excellent outcome. Additionally, be certain that your oven is preheated appropriately, and that you simply don’t open the oven too quickly – most sensible baking pointers as neatly. 


For the filling as discussed above, there are lots of choices. I went for a fairly sweetened whipped cream, and strawberry jam. Sorry if the use of strawberry jam is blasphemous to you, however I do adore 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 comfortable peaks for absolute best effects to it doesn’t cut up. If the cream does cut up alternatively, you’ll be able to upload fairly extra cream as a liquid and easily stir it via to carry it again in combination. 

Seedless jam, seeded jam, a preserve… I’m now not one to pass judgement on; no matter works right for you. And naturally, when you would reasonably use contemporary fruit, this is completely k as neatly. I might most likely unfold the whipped cream on first, after which upload the fruit on most sensible – contemporary strawberries are scrumptious in a bake like this. 

Pointers & Methods 

  • This cake will closing 1-2+ days within the refrigerator (on account of the cream, the sponge might dry fairly so absolute best served contemporary) 
  • The sponges will also be frozen for three+ months 
  • You’ll be able to 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 in combination till gentle and creamy

  • Upload the eggs, flour, baking powder and vanilla and blend in combination till blended

  • Cut up the mix between the cake tins and bake for 35+ mins, till golden and a skewer comes out blank

  • Depart to chill totally


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

  • Upload the double cream, icing sugar and vanilla to a bowl and whip to comfortable peaks

  • Unfold over the jam after which upload the second one sponge on most sensible

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

  • This cake will closing 1-2+ days within the refrigerator (on account of the cream, the sponge might dry fairly so absolute best served contemporary) 
  • The sponges will also be frozen for three+ months 
  • You’ll be able to fill the cake with buttercream, or cream, or simply jam.. or fruit. As much as you! 


In finding my different recipes on my Recipes Web page!

You’ll be able to in finding me on:

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

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