Coronation Sponge Cake

How to Make

1. Preheat the oven to 190C/ 175 Fan/ Gas Mark 5
2. Grease and line a 2 x 20cm cake tin with baking paper
3. Place butter, sugar and vanilla extract in a bowl, beat until creamy
4. Slowly beat in the eggs, one by one
5. Fold in the flour and mix until combined
6. Separate the mixture between the 2 cake tins then gently spread with a spatula
7. Bake your 2 cakes for 20 minutes or until golden brown
8. Take your sponge from the tin and peel the paper off gently
9. Whip the double cream until soft peak, add the cornflour and mix again until peak (the cream will hold so much better with the cornflour)
10. Thinly slice 5 strawberries
11. Sandwich the cakes together with jam, add the sliced strawberries on the edge of the cake and add half of the whipped cream
12. For that extra Jubilee sparkle, add the other half of the whipped cream on top and decorate with the berries

Ingredients

• 4 medium size eggs (these weighed 214g)
• 214g unsalted butter
• 214g caster sugar
• 1 tsp vanilla extract
• 214g self-raising flour
• 6 tbsp strawberry jam
• 600ml whipped double cream
• 2 tbsp cornflour
• One punnet of blueberries, raspberries and strawberries

*These recipes are suggestions only and are intended for use by persons having appropriate technical skill and entirely at their own discretion and risk. We cannot guarantee that favourable results will be obtained and recommend that you carry out your own tests prior to adoption. In the event that you intend to follow them for personal or resale use you must ensure that your preparation and ingredients comply with all relevant hygiene standards. We accept no responsibility, obligation or liability with respect to these recipes, their preparation or any outcome from their use or ingestion.*

Top Tip

To make the perfect sponge, use the combined weight off all 4 eggs as your guide to how much butter, flour and sugar you’ll need. So for this cake, the eggs weighed 214g in total. Adjust your ingredients accordingly.