Platinum Jubilee Weekend
The Platinum Jubilee, a four day holiday to celebrate our Queen's remarkable 70yr reign.
A long weekend filled with pomp and pageantry, celebrations of all kinds: music, cake ... and the Queen’s tea party with Paddington Bear, where she revealed what it is that she actually keeps in her handbag!
The Queen's tea party with Paddington Bear
Day one and the sun shone. A perfect June day; the nation basked in the warm sun.
Day 2, it clouded over. We shivered a little.
Day 3, ditto.
Day 4 rain; unremitting heavy rain. So disappointing for those who, for months, had been planning street parties and picnics.
But we are British, we are used to it!
Here is my small tribute to our Queen. A strawberry and vanilla Victoria sponge cake. Two layers of traditional sponge cake, flavoured with vanilla and sandwiched together with vanilla buttercream and fresh strawberries.
Congratulations Ma’am
Annie
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It looks perfectly celebratory and very delicious. Baby scones just out of the oven here (best vegan ones I've made), to be demolished a little later with other teatime bits and bobs. Enjoy your cake!
ReplyDeleteThank you Liz. You can't beat a homemade scone either. Hope you had a good bank holiday weekend x
DeleteThat looks splendid (&I love the cakestand)
ReplyDeleteThank you Angela. I hope you enjoyed the long weekend :)
DeleteThank you Angela. I hope you enjoyed the long weekend :)
DeleteWhat a gorgeous cake! Would you mind to share your recipe?
ReplyDeleteThank you Julia. I'm so pleased you like the cake :)
DeleteIt's a very easy one to make.
The ingredients are as follows. Try to make sure all the ingredients for the sponge and the buttercream are at room temperature.
For the sponge.
175g butter
175g caster sugar
175g self raising flour
1 teaspoon baking powder
3 eggs
1/2 tsp vanilla paste.
Grease and line 2 x 19cm shallow (sandwich) cake tins.
Pre heat the oven to 170c.
Put all the ingredients into a mixing bowl and whisk with an electric whisk for a minute or two until well combined. Divide the mixture evenly between the 2 tins and bake in the oven for 20-25 minutes until well risen and golden. When cooked, turn out onto a cooling rack and leave to cool thoroughly.
For the buttercream:
115g butter
210g icing (powdered) sugar, sifted
2 tsp vanilla paste
2 tbsp full fat milk or cream
Beat the butter in a mixer until creamy and light (almost white). This could take 5 minutes.
Gradually add the sugar a spoonful at a time, beating well after each addition. When all the sugar is added, add the vanilla and milk/cream. Beat again to mix well. This recipe will probably make more buttercream than needed, but the leftover can be stored in the fridge or frozen.
When the cake is cooled, spread one layer with buttercream and add halved strawberries around the edge. Spread more buttercream onto the second layer and place carefully on top. Add more strawberries for decoration.
I hope you enjoy :)
Annie, thank you very much for sharing your cake recipe. It sounds wonderful! I'll be sure to let you know when I make it.
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