Friday, 1 June 2012

Jubilee Strawberry and Blueberry Victoria Sponge Cake

It's the Jubilee weekend, and I had to make something!
And it had to be a Victoria Sponge (with it's royal connections) topped with a Strawberry Crown!

Jubilee Cake Recipe:

Two 7-8 Inch Cake tins
8oz Self Raising Flour
8oz Caster Sugar
8oz Butter
4 eggs

Whipped Cream

Butter Icing
Silver Cake Decoration Edible Balls

1. Preheat the oven to 180 degree C.
2. Line the 2 cake tins with baking paper.
3. Cream together the sugar and butter.
4. Add the eggs and vanilla mixture gradually to the butter and sugar, adding a bit of flour with the final portion of egg.
5. Fold in the sieved flour.
6. Divide the mixture evenly between the 2 tins and bake for 20-25 mins or until golden brown.
7. Cool on a wire rack.
8. Once the cake has cooled, on one of the cakes layer the cream and fruit.
9. Place the second cake on top.
10. For the crown, cut 2 strawberries in half and place the 4 pieces in the centre of the cake in a round. 
11. Decorate with the butter icing, blueberries and silver balls.

Have a lovely Jubilee Weekend!


  1. Your sponge cake look divine. You can't beat a Victoria sponge with fresh fruit and cream. I love the little cown on top made out of strawberries. Thank you for entering my bloggers Jubilee baking competition.

    1. Thank you! It certainly was tasty
      Looking forward to the results of the competition


Related Posts Plugin for WordPress, Blogger...