No royal celebration is complete without a treat, and what better way to honour our newly-crowned King than with a truly traditional Victoria Sponge Cake. This elegant and indulgent cake is fit for a King and is sure to delight all your guests, too. With a perfect balance of light and fluffy sponge layers, sandwiched together with sweet jam, rich cream and fresh fruit, this cake is the epitome of sophistication and taste. Follow along with this recipe and you’ll have a stunning centrepiece for your royal feast…
CAKE 1 (8 INCH)
400g caster sugar
400g self-raising flour
2 tsp baking powder
CAKE 2 (10 INCH)
500g caster sugar
500g self raising flour
2.5 tsp baking powder
Fresh fruit (raspberries, strawberries, blueberries, blackberries)
Preheat the oven to 190ºC/170ºC fan and line three 8 inch and three 10 inch cake tins – you can also use one cake tin and slice into 3 once cooled.
Begin with the ingredients for Cake 1.
Beat together the butter and caster sugar until light and fluffy.
Add in the eggs a little at a time.
Add the flour and baking powder and mix until combined. Add a little milk if needed.
Divide the mixture between the three 8 inch tins.
Bake for 25 minutes until the cake is golden and a skewer comes out clean.
Turn the cakes out onto a cooling rack and leave to cool.
Repeat the above for Cake 2.
Once cooled (and sliced into 3 if doing so), place one 10 inch cake onto a cake board and spread with strawberry jam, cream and fruit. Add a second 10 inch cake on top and spread with strawberry jam, cream and fruit. Top with the final 10 inch cake.
Repeat the above for the 8 inch cake, but with a final layer of cream and fruit on top.
Cut 3 dowels just shorter than the height of the 10 inch cake and insert into place before adding the 8 inch cake on top.
Finish with a dusting of icing sugar and edible flowers and enjoy with family and friends!