As the nation prepares for the coronation on May 6th, we’re here to help! We’ve got bundles of recipes, DIYs and, of course, tea for you to make the most of this momentous moment.
So, pop the kettle on, make yourself a Ringtons cuppa, get the kids into the kitchen and bake our crowd-pleasing Coronation cake. It’s light and moreish, and the best part is, it’s made using Ringtons preserves! We used Ringtons Strawberry Jam, but if you fancy a zesty twist, replace it with our lemon curd.
- 400g unsalted butter
- 400g caster sugar
- 8 eggs
- 500g self-raising flour
- 2tsp baking powder
- 4tbsp milk
- 3x 20cm/ 8” cake tins
Filling & decoration ingredients
- 200g Ringtons preserve
- 150g unsalted butter
- 450g icing sugar
- 1tsp vanilla extract
- Fresh raspberries and blue berries
Preheat your oven to 190ºC/170ºC fan and line the cake tins.
Next, make your cake batter. In a large bowl, beat together the butter and sugar until light and fluffy.
Then, add your eggs, whole milk and combine. Sieve in your flour and baking powder and beat until mixed – but be careful not to over beat.
Divide your cake batter between the cake tins, smooth it to the edges and bake for 25 minutes. You’ll know it’s ready when a skewer comes out clean. Turn out your sponges and leave to cool before assembling.
To make your cream: Beat the butter until it’s nice and smooth (you might want to use an electric mixer or whisk!) before adding the icing sugar and vanilla extract. Keep beating until smooth and spreadable.
Tip: If it’s too stiff – add a dash of milk.
Finally assemble your Ringtons Coronation cake. Spread half of your jam, onto one of your bakes before piping or spreading on the butter cream. Top with a second cake and repeat. Place on your final cake, spread with the remaining cream and decorate with fresh fruit.
Enjoy with your friends and family – it’s the perfect addition to any Coronation celebration.