Food / 27 April, 2023 / Christina Walter
Street parties are being planned up and down the country for the King’s Coronation, and that can mean only one thing: Cake. Sharing a slice of cake can be a great icebreaker when it comes to meeting the neighbours, and to help you create a showstopper of a sponge, we’ve round-up our favourite coronation cake recipes!
Prep time: 40 mins
Cook time: 25 mins
Perfect for a celebration or tea time treat, this cake is decadently chocolatey with fresh fruitiness of raspberries.
- 50g cocoa powder
- 90ml Boiling Water
- 3 Eggs
- 60ml Milk
- 175g Self Raising Flour
- 1 tsp Baking Powder
- 100g Butter
- 200g Sugar
- 150g Dark Chocolate, (For the icing)
- 200g Cream, (for the icing)
- 400g Icing Sugar, (plus extra for dusting)
- 300g Berryworld Raspberries
- Heat the oven to 180C/160C fan and line two Victoria sponge tins with greaseproof paper.
- In a large bowl mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to a smooth light batter.
- Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for 5 minutes in the tin, then when cool enough to handle tip out of the tin, peel off the greaseproof and set on a cooling rack until completely cold.
- While the cake is cooking make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.
- Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.
- Once the cake is completely cold, invert one half onto a serving plate. Beat the icing again so that it’s thick but spreadable.
- Spread the cake with a quarter of the icing then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top then cover with the remaining icing.
- Use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar. Note: If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.
Prep time: 15 mins
Cook time: 30 mins
This is next-level carrot cake adding juicy berries to the moist carrot mix. Perfect with the creamy vanilla frosting.
- 150g BerryWorld Berries
- 3 Large Eggs
- 175ml Sunflower Oil
- 230g Self Raising Flour
- 200g Light Muscovado Sugar
- ½ teaspoon Baking Powder
- 50g Desiccated Coconut
- 60g Flaked Almonds
- 1 teaspoon Ground Cinnamon
- 200g Carrots, roughly grated
- 300g Cream Cheese
- 50g Icing Sugar
- 1 teaspoon Vanilla Paste
- Preheat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm loose bottomed cake tins.
- Mix together the eggs and oil in a jug.
- Place the ?our, sugar, baking powder, coconut, ?aked almonds and cinnamon in a large bowl and mix really well.
- Pour the egg and oil mixture into the ?our mixture and using a spatula or wooden spoon mix everything together well. Fold in the carrots and berries – you should now have a think batter which drops easily from a spoon.
- Divide the mixture between the two cake tins and place in the middle of the oven and bake for 25 – 30 minutes.
- Whilst the cake is cooking make the frosting. Whisk the cream cheese, icing sugar and vanilla paste until fully mixed and is light and ?u?y , you may ?nd it easier to use a stand mixer of hand held electric whisk. Transfer to a bowl and place in the fridge to cool.
- Once the cakes are cooked remove from the oven and leave to cool in the tins for 5 minutes before removing from the tins and transferring to a wire cooling rack. Leave to cool completely.
- When cool sandwich the two cakes together with a little of the frosting then spread the rest of the frosting it all over the top and sides of the cake.
- Decorate with the remaining berries and serve.
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Cook time: 50 mins
Create your own easy Victoria sponge with the help of Lisa Faulkner. This classic British cake is served with a layer of fresh strawberries and whipped cream. It’s the perfect addition to your afternoon tea cake stand, an 11 o’clock tea break, an after-lunch pick-me-up or a post-dinner pudding. Luckily, Lisa’s recipe is both easy and very, very tasty. We like to think of it as all whisk with no risk – it’s that simple. Enjoy.
- 200g unsalted butter
- 200g golden caster sugar, plus 1 tbsp for the strawberries
- 3 large eggs
- 200g self-raising flour
- 2 tsp vanilla extract
- 1 tbsp milk
- 400g strawberries, sliced, leave 6 whole that are similarly sized, cut in half to serve
- 300ml double cream
- 1 tbsp icing sugar, plus extra for dusting
- Preheat the oven to 170°C/ 190°C/gas 3. Line two 20cm sandwich tins with greaseproof paper. In a large bowl, cream the butter and sugar until pale and fluffy then beat in the eggs, one at a time. Sift the flour into the bowl and carefully fold into the batter. Then fold in the vanilla and milk. Divide the batter between the two cake tins and smooth the tops with the back of a spoon.
- Bake for 20-30 minutes, until a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool.
- Sprinkle 1 tbsp of caster sugar over the sliced strawberries and set aside for a good 30 minutes.
- Meanwhile, whisk the cream and icing sugar to soft peaks. When the cakes are completely cool, turn one of them upside down onto a serving plate or board.
- Tip the sliced strawberries onto the cake leaving a small margin around the sides. Spread the cream on top. Then top with the second cake and take your halved strawberries and post them into the gap all around the sides, cut side showing. Dust with icing sugar and serve.
Prep time: 40 mins
Cook time: 30 mins
Cocoa heaven on a plate, this Dark Chocolate Angel Cake with a Crunchy Chocolate Crust from pastry chef Louisa Bergese is rich and deeply chocolatey. Angel cake is an airy, fatless sponge that gets its signature lift from beaten egg whites, so don’t skimp on that step. Separate the eggs when cold, but bring to room temperature before whisking, slowly at first, so the proteins warm up, become more elastic and take on more air. The result? A blissfully light as a feather bake.
- 100g plain flour
- 15g cornflour
- 250g icing sugar
- 45g cocoa powder
- 225g caster sugar
- 1 level tsp cream of tartar
- 380g egg whites (approx. 12 large eggs)
- 1 tsp lemon juice
- 115g 70% dark chocolate, broken into small pieces, plus extra 10g, shaved
- 25g salted butter
- 100ml double cream
- 80g double chocolate biscuits, crushed
- Preheat the oven to 180°C/160°C fan/gas 4. You’ll need a 23cm non-stick loose-bottomed angel cake tin (don’t grease it – the batter needs to cling to the sides to rise). If you don’t have one, fill an empty 150ml drink can with rice, wrap tightly with foil to seal and place upright in the centre of a loose-bottomed 23cm cake tin that’s lined with a disc of baking paper.
- Over a large bowl, sift together the flour, cornflour, 190g of the icing sugar and the cocoa powder; do this 3 times to ensure there are no lumps and the cocoa powder is evenly distributed.
- In a separate bowl, combine the caster sugar and cream of tartar. Set aside.
- Using a stand mixer or electric whisk, beat the egg whites with the lemon juice on a slow speed at first for a couple of mins, before increasing to medium speed, until soft peaks are formed. Gradually add the caster sugar mixture 1 tbsp at a time, whisking continuously, until all the sugar is incorporated and you have a thick, stiff meringue. Use a spatula or metal spoon to fold in the flour mix a third at a time, being careful not to knock the air out.
- Scrape the mixture into the tin and smooth the surface. Bake for 30-40 mins, or until lightly browned and the top looks dry. After baking, immediately invert the cake onto a wire rack and cool in the tin for at least 1 hr. The cake’s airy structure isn’t set until it’s completely cooled, so doing this prevents it collapsing in the meantime.
- Meanwhile, make the ganache. Melt the broken chocolate and the butter in the microwave in 15-sec bursts, stirring in between (or in a heatproof bowl over a pan of simmering water). Leave to cool slightly, then sift in the remaining 60g icing sugar and stir in the double cream, until combined and glossy. Cover the surface with cling film to avoid a skin forming and set aside.
- Once the cake has cooled, turn the tin over, run a sharp knife around the edge of the sponge and turn it out onto a serving plate. Using a palette knife, cover the cake with the ganache, then add the crunchy crust, if liked, by scattering the crushed biscuits and chocolate shavings all over the top and sides. Serve immediately for a melted, gooey slice, or leave to set for 1 hr. The cake will keep well in an airtight container in the fridge for up to 1 week.
Tips or serving suggestions
Cooling time: 1 hr and until completely cool.