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

Vanilla

4 eggs

Filling

Strawberries

Blueberries

Whipped Cream

Topping

Butter Icing

Strawberries

Blueberries

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.

Enjoy!

Have a lovely Jubilee Weekend!