Jubilee Celebration Cake
I believe there can be nothing nice for a celebration than a large piece of Victoria sponge filled with jam and fresh cream. Strawberry jam is traditionally the chosen jam but as I am a huge raspberry lover, I recommend to use raspberry jam and fresh raspberries. One can make your own raspberry jam but as I love shortcuts, do use your favourite commercial brand. Importantly the quantities for this cake ALL depend on the weight of the eggs – see JULES tips. Finally using the ingredients below, I bake 4 sandwich cakes as I like my sandwich cakes to have a full rise but only use 3, keeping one especially for a homemade trifle or a lemon drizzle cake perhaps.
Ingredients
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Sponge for a 3 tiered cake
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8 large eggs- weighed without shell, beaten
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Softened butter- exact weight of the raw eggs
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Caster sugar- exact weight of the raw eggs
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Self raising flour- exact weight of the raw eggs, sifted
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2 tsp vanilla paste or essence
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4 tsp baking powder- level
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4 tbsp milk
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Filling for a 3 tiered cake
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Large jar of raspberry jam- commercial
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600ml double cream- whipped
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300g fresh raspberries
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Decoration
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Jubilee cut outs
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Icing sugar- for dusting
Instructions
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Prepare cake tins:
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01 Lightly butter sides of cake tins and line bases with non stick baking paper circles. Preheat oven.
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Make sponge cakes:
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02 Beat softened butter and caster sugar together until white and fluffy. Add vanilla paste or essence. Beat well. Add eggs in batches to the softened butter sugar, beating really hard in between additions. Finally add sifted flour with 2 tsps of baking powder and enough milk to form a ‘dropping consistency’ - see Jules tips.
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Bake:
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03 Evenly disperse the raw cake mixture within 4 cake tins. Level tops with the back of a dessertspoon. Place in the preheated oven and bake for 20-30 minutes until firm to the touch and golden brown. Allow the cakes to cool slightly in the tin before turning out onto a wrack and removing all paper bases. Leave until completely cold.
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Assemble:
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04 Whip double cream until thick. Do not over whip as cream can curdle. Select a base cake, top this with a thick layer of raspberry jam and then fresh raspberries, finishing with generous spoonfuls of whipped cream. Repeat layers.
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Decorate:
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05 Dust heavily with icing sugar and attractively top with jubilee cut outs - see image.
Notes
Please note the quantities for this cake ALL depend on the total weight of the raw eggs without shell. Measure the raw eggs and then weigh the butter, sugar and flour to the same weight - for example 8 raw eggs can approximately weigh 400g (or thereabouts). One will need an 8 egg raw sponge mixture to fill 4 x 20cm sandwich tins. If you prefer it is OK to make in a 4 egg batch repeating twice. Finally for those who are not sure a cake ‘dropping’ consistency means the raw cake mixture should fall from a wooden spoon within the count of 3.
