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. And of course, if you would rather use fresh fruit, that is totally okay as well. Seedless jam, seeded jam, a conserve… I’m not one to judge whatever works best for you. 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. 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. Sorry if using strawberry jam is blasphemous to you, but I do like it, and it is what I had in the cupboard. I went for a slightly sweetened whipped cream, and strawberry jam. Also, make sure your oven is preheated correctly, and that you don’t open the oven too soon – top baking tips as well.įor the filling as mentioned above, there are many options. I find this the best way to achieve a good result. It doesn’t matter that you will have slightly more ingredients than the recipe says, as baking times can vary slightly anyway. Say the weight is 323g of egg, you would then use 323g of butter, sugar and flour. 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. Eggs are rarely the exact same weight and size, even if they all say medium for example. I use caster sugar, and self raising flour for the rest of the ingredients.īaking is science, and there is one simple rule that can help you make the best simple sponge ever. 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 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. However, to make the recipe slightly easier, I used 300g of butter, flour and sugar. I went for a 6 egg mix, and then matched the rest of the ingredients to that weight. So, I made this one a little deeper than normal for a two layer cake.Īll this meant was I increased the quantities by a small amount. 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. 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.įor the sponge, I did do it a smidge bigger than some people do. However, to make this different, and potentially more classic, I went for whipped cream and jam. All are delicious, and it’s partly why my Victoria sponge celebration cake is buttercream – as I love that version as well. There are endless versions… buttercream and jam, buttercream and fruit, cream and fruit, just jam, and cream and jam like I have chosen. 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. 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. Whether they are for a street party, a little family gathering to watch the coronation, or whatever you like… bakes are the best bit. 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. Please see my disclosure for more details!* A coronation victoria sponge with freshly whipped cream, strawberry jam and a dusting of icing sugar – perfect for King Charles Coronation!Ī delicious and simple classic bake for a celebratory occasion… Sometimes simple bakes are best, and a bake like this will always win my heart.
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