Coronation Cake Recipe

Burford Garden Company
A mouth-watering Victoria sponge cake, courtesy of our chefs

Our talented chefs have created a delectable celebratory Coronation Cake for all to enjoy with a spot of tea in our Café from Friday 5th until Monday 8th of May over the bank holiday weekend. A royal twist on traditional Victoria Sponge, we have shared our recipe below so that all can create and enjoy from home with family and friends.

For the Sponge Cake


For the sponge:

  • 340g Self raising flour
  • 340g Soft butter
  • 340g Caster sugar
  • 1.5tsp Baking powder
  • 6 Large eggs

For the filling and icing:

  • 300ml double cream, whipped and sweetened to taste
  • 80g Raspberry jam
  • 80g Blueberry jam
  • 80g Apricot jam
  • 1 Pack of fondant icing

Place all the ingredients for the sponge together in a bowl and beat for 5-10 minutes until dropping consistency. Place in a lined 10 inch cake tin and bake at 170oC for about 40 minutes or until a skewer inserted into the middle comes out clean. Leave to cool.

Cut sponge horizontally into 3 and spread bottom layer with blueberry jam and then whipped and lightly sweetened double cream. Do the same with the next layer but with raspberry jam, then place cake top on.

Roll thin layer of fondant icing (shop bought is easiest). Paint top of sponge with apricot jam. Cut the fondant to the size of the top of the cake then gently place on top of the cake so its neatly lined up (it’s not easy to move if you miss first time!).

For the Brown Sugar Swiss Meringue Buttercream


  • 60g Egg whites (about 2 large eggs)
  • 100g Light brown sugar
  • 130g Room temperature butter
  • Pinch of salt
  • Pinch of ground cinnamon

Bring two inches of water to a simmer in a pan. Place egg whites and brown sugar in a metal bowl and place over simmering water and gently mix. When sugar is dissolved remove from heat. Whisk mix (ideally in a stand mixer) until stiff peaks then gradually add in the butter in small bits. It will probably split but if you keep whisking it will come back together! When all butter is added, and mix is smooth add the cinnamon and salt and beat for a further 4-5 minutes. Place in a piping bag with a star nozzle and pipe into a crown shape in the middle of the cake and stud with pomegranate and blueberries for jewels.

If you are feeling especially extravagant, to make the gold coins first melt some dark chocolate and spread thin on a tray. When they are nearly set, press with a cold stamp and set in fridge. Cut out using a small cutter and paint with gold powder.

Burford Garden Company