Coronation Cake! – Jane’s Patisserie

A scrumptious vanilla traybake cake topped with freshly whipped cream and berries, the right coronation cake for King Charles! 

I wished to make a cake that basically would go well with making and serving for any celebrations for King Charles coronation, and this one is ideal. It’s simple, scrumptious, gentle and enjoyable to make! It’s a showstopper, however nonetheless simple to serve. 

The Coronation

It’s the King’s coronation in a number of weeks time, so it appears acceptable to start out planning the celebrations. Avenue social gathering? Watching it on TV? Having a beautiful financial institution vacation? Effectively a number of bakes will all the time be a preferred concept. 

I wished to make one thing that suited the theme – and with an enormous Union Jack of fruit on prime, it’s onerous to overlook why this one is right. It’s a easy concept, however because it’s fairly a primary cake with primary flavours, it’s simple to make for the event, and can all the time be the very first thing snapped up from the desk. 

The cake

For the cake I made a decision to remain tremendous primary, and go for a preferred sponge base. My faculty cake sponge is all the time very fashionable because it’s a primary sponge, and I add vanilla to it. That is after all non-obligatory, you’ll be able to flavour it any method – however I went vanilla. 

• Butter – For the sponge you need to use both a baking unfold, or a block unsalted butter at room temp. Both work nicely. 
• Sugar – I used caster sugar as I wished the color and flavour to remain gentle, however you an swap it to gentle brown smooth sugar if you’d like a extra caramel flavour naturally. 
• Eggs – I used medium eggs, however in case you have different sizes, weigh them of their shells after which match the opposite substances – get to as near 400g as potential. 
• Flour – I exploit self elevating flour as per normal – it’s the perfect for muffins
• Vanilla – All the time use extract, bean paste, or pods – essence is nasty. 

Whipped Cream

As I wished this to be barely totally different to the opposite traybake recipes on my weblog already, and I actually wished to make one thing gentle and scrumptious, I used whipped cream. This consists of double cream, icing sugar and a bit of vanilla to flavour the cream, whipped to peaks after which unfold and piped on. 

I unfold half of the cream onto the cake to make a floor that the strawberries and raspberries can persist with with a small spatula, proper to the sting. Then, after including the beginning of the flag, I piped the remainder of the whipped cream on in order that the blueberries had been sat up barely (As they’re much smaller than the opposite fruit). You may then after all simply pipe all of it on, or unfold all of it on – I simply wished a fairly sample. 

You may clearly use a buttercream as an alternative if you’d like – however I’d keep away from an icing like on the college cake as which will trigger the fruit to run off barely. A regular buttercream can be 175g unsalted butter blended with 350g icing sugar. 

The fruit & flag 

When it got here to the fruit for this coronation cake, it needed to be fairly explicit because of the flag. I went for strawberries, raspberries and blueberries, all of that are beginning to come into season when the coronation occurs so it’s the right time to make use of them. 

Strawberries made the primary cross of the flag, with the raspberries doing the opposite half. I then used blueberries to fill in the remainder of the flag on prime of the cream – and take a look at how fairly it its! 

I’d suggest utilizing recent fruit for this cake as frozen berries is not going to look as good and can thaw/leak in a bizarre method onto the cream. If you’re frightened, adorn the cake considerably final minute earlier than serving, nevertheless it does final a few days within the fridge. 

Ideas & Tips 

• Should you wished a chocolate based mostly cake, use my chocolate faculty cake as a base sponge. Or you’ll be able to even jazz it up barely and use my gin & tonic traybake – and even my chocolate orange traybake cake. 
• This cake is greatest served recent on the day due to the fruit and cream, however can final 1-2 days within the fridge if wanted! 
• Flavour the sponge with any flavour you fancy – 1-2tsp extract resembling lemon, orange, almond and so on!
• I used this traybake tin 
• How a lot fruit you want could differ relying on dimension of the berries so purchase a bit of further if you’re frightened

Cake

• 400 g unsalted butter (or baking unfold)
• 400 g caster sugar
• 7 medium eggs
• 400 g self elevating flour
• 2 tsp vanilla extract

Cream

• 450 ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Fruit

• 300-400 g strawberries
• 150-250 g raspberries
• 300 g blueberries

For the Cake

• Preheat your oven to 180ºC/160ºC fan and line a 9×13″ traybake tin with parchment paper.

• Beat collectively your butter and sugar till gentle and fluffy.

• Add within the eggs, self elevating flour, and vanilla extract and beat once more till mixed nicely. 

• Pour into the tin and bake within the oven for 45-50 minutes, or till baked by means of. 

• As soon as baked, let the cake cool totally within the tin.

For the cream

• Add the double cream to a big bowl with the icing sugar and vanilla

• Whisk till thick and unfold half onto the cooled sponge

• Organize the strawberries and raspberries for the pink a part of the flag

• Piper unfold the remainder of the cream in-between after which organize the blueberries on prime

• I like to recommend utilizing a 9×13″ traybake tin for this recipe. 
• This cake is greatest served recent however will final for 1-2+ days within the fridge as soon as made. 
• For a 9″ sq. tin – I’d suggest a 5 egg/250g sugar/butter/flour combination. Baked for 35 minutes

ENJOY!

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