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18 Traditional British Desserts to Celebrate King Charles' Coronation

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Victoria Sponge 2/18

© Getty Images / The Image Bank / Joff Lee

Victoria Sponge

Sweet strawberry jam and homemade whipped cream is sandwiched between two light sponge cakes and lightly dusted with powdered sugar. Named after Queen Victoria, this soft and fluffy cake was one of her faves.

Ingredients for 6 servings:

  • 1 3/4 cups (230 g) flour
  • 1 tsp baking powder
  • 2 sticks (225 g) butter
  • 1 cup (200 g) sugar
  •  4 eggs
  • 3 tsp vanilla extract
  • 1 cup (240 g) heavy cream 
  • 4 tbsp powdered sugar 
  • 2/3 cup (100 g) raspberry jam
  • 2 8-inch (20 cm) cake pans

Instructions:

  1. For the cake: Preheat the oven to 350°F (180°C). Grease the cake pans and line with parchment paper.
  2. Mix the flour and baking powder in a bowl.
  3. Using an electric whisk, beat the butter and granulated sugar for 3 min. at medium speed until you have a light and fluffy consistency. Add the eggs one by one, and mix at slow speed until all is combined. Add 2 tsp vanilla extract and mix for another 10 seconds. 
  4. Slowly add the flour mixture, ideally with a sift, and continue to mix on at slow speed until the batter thickens. With a flexible spatula, fold in 1 tbsp warm water. Add up to 4 tbsp until a dropping consistency is achieved. 
  5. Divide the mixture between the two pans, and smooth the surface of each with the spatula. Bake for 25 min. in the preheated oven, rotating the tins after 15 min. 
  6. After 25 min. insert a fork into the center of each cake. If the fork comes out clean and moist, the cakes are ready. 
  7. Let the cakes rest for 15 min. while still in the pans. Gently remove, and peel off the parchment paper before placing right side up and allowing to cool at room temperature. 
  8. For the whipped cream: Whisk the heavy cream, 2 tbsp powdered sugar and the last teaspoon of vanilla extract until a medium to stiff whipped cream is formed. 
  9. Generously spread the jam onto the surface of one cake, followed by the whipped cream on top.
  10. Place the second cake on top of the first, and dust with the remaining 2 tbsp powdered sugar. 
  11. Enjoy!

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!