The Great British Bake - Recipe for the Jubilee

The long Jubilee Weekend is an occasion for the whole Nation to come together and celebrate Queen Elizabeth II's 70 year reign. Many events will be held during the long weekend so that we can all get involved in this historic celebration; wave your flag, pack a picnic and celebrate with your nearest and dearest. 

Our head office and Marylebone High Street boutique have been filled with excited chatter about plans for this historic weekend. Some of us will be attending the Trooping of the Colour in Central London on Thursday, others will take part in the local street parties that have been organised, and we've been sharing recipes for the Big Lunch on Sunday. We've unanimously agreed that a delicious, traditional Victoria sponge cake is the perfect way to celebrate our longest-reigning monarch. The sponge cake is not only delicious, but fittingly nostalgic for the occasion. It's strawberry season so why not pick them locally and decorate generously. Then it's time to pop the kettle on and cut a slice while you watch the televised festivities or share with friends and neighbours with a glass of bubbly!

Victoria Sponge Cake Strawberries

Here is the recipe our Caroline Gardner team members will make sure to follow for a the perfect party sponge cake. 


For the Cake: 

  • 200g of softened unsalted butter (softened)
  • 200g of white caster sugar
  • 4 medium eggs
  • 200g of self raising white flour
  • 1 tsp vanilla extract
  • 2 tbsp whole milk

For the Filling: 

  • 250g strawberries (washed and halved)
  • 150ml whipped double cream

To dust:

  • Icing sugar


Add the butter and sugar in a bowl and mix them together with an electric whisk until pale and fluffy. Slowly add the eggs, beating will so that the eggs are well incorporated. Add the vanilla and finally the flour. Once the flour is incorporated, mix in the milk.

Pour the mix into two tins of the same size (tip: line the tins with butter or baking paper to avoid the mixture sticking). Bake the sponges for 20 minutes at 180°C. Remove and let them cool.

Once the sponges are cool, get your favourite serving plate and add a dab of cream in the centre. Then top with one of the two cakes. Spoon the whipped cream on the base and then sprinkle over half of the strawberries. Top with the other cake. Now it is time to decorate! Add halved strawberries and icing sugar for the traditional look, or use your creativity for a decoration in Jubilee style.

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