The Great Jubilee Bake-off

PUBLISHED: 18:44 31 May 2012 | UPDATED: 21:27 20 February 2013

Lesley Dolphin's delicuious and delightfully pretty traditional sponge sandwiched with homemade lemon curd and topped with soft icing

Lesley Dolphin's delicuious and delightfully pretty traditional sponge sandwiched with homemade lemon curd and topped with soft icing

Six Suffolk bakers create cakes fit for a Queen

Can you bake a cake fit for the Queen? That was the challenge Suffolk Magazine threw down to six enthusiastic baker

Queen Victoria was known to like a slice of her favourite sponge with her afternoon cup of tea.

Perhaps, we thought, the present Queen might like a cake to call her own.

So, as a Diamond Jubilee tribute we asked six Suffolk people known for their enjoyment of baking to come up with their own take on the Victoria sponge.

It must be suitable for the occasion, we said, reflect the image of the Queen and inject a dash of patriotism.

The results were truly outstanding (and delicious!).


Lucy Greenway, Year 12 food technology student at Suffolk One, Ipswich

"Its a traditional Victoria sponge filled with buttercream and strawberry jam," said Lucy. "I know that roses are associated with the Queen, and the Union Jack and Crown were more obvious.

"It took me 12 hours to make."

Her teacher, Heather Gray added: "Im very proud of Lucy. Shes dedicated a lot of time to it. It makes a change for her to be in control and for me to be her assistant.

"I chose Lucy because she comes in with all these fancy cakes for her mates and I thought shed be ideal."


Joanna Brennan, owner of Pump Street Caf,

Joanna took over from her baker dad, Chris, to create this beautifully simple and elegant cake.

Almost a gateau, the confection pieces together three layers of light almond and vanilla sponge, sandwiched with a delicate elderflower buttercream and sharp gooseberry compote.

"The idea is that its all fruit thats in season around the Jubilee," says Joanna. "Its a play on the jam and cream sponge but with a difference."

Joanna finished the cake with a final layer of buttercream and a smattering of edible English violas in colours that the Queen commonly wears violet and yellow.

"I was trying to make something that people could make regularly at home. You could easily make this with just buttercream on top."


Charlotte Smith-Jarvis, writer and Pure Weddings editor Charlotte put a modern spin on a whisked sponge for her royal creation.

"My cake is a twist on two dishes named for Queen Victoria the Victoria sponge and cherries jubilee, a dessert famously created by Escoffier.

"There are three layers of dairy-free, light whisked sponge with orange zest running through, and I have filled these with a sharp and tangy cherry preserve bubbled down with a fruity red wine and orange juice.

"To counter the sharpness the cake is iced with a frothy meringue frosting and topped with handmade marzipan cherries.

"It would make an impressive dessert on Queen Elizabeth IIs Diamond Jubilee day."


Sue Partington, head of Business, Leisure and Information Technology at Suffolk New College

Sue is known for her cakes especially her Victoria sponge, which won best in show at the Aldeburgh Food and Drink Festival last year.

The avid baker is looking forward to a repeat performance at this years festival in September. Sue regularly delights members of Snape WI of which she is a member with baked goods, was certainly up for our challenge to create an Elizabeth sponge.

classic all-in-one sponge is sandwiched with lemon curd and fresh raspberries, iced and topped with a maypole decoration. "Lots of people like the taste of lemon, and raspberries add that touch of colour," Sue said. "The maypole brings that hint of red white and blue to the cake."

The secret to Sues sponge is to add a splash of water to the mixture and give it a final whisk before cooking.

She also uses a tablespoon of cornflour: "I read that in a magazine once and it really does work."

Our testers loved the fresh, zingy taste of this cake.


Sam Woor, Suffolk Magazine food writer

Sam, usually known for his Stir it Up column in Suffolk Magazine, set out to create a truly luxurious cake.

The result is a classic combination of raspberries and white chocolate in a patriotic red and white gateaux.

The four layers of sponge are made with honey and milk to give them a deliciously moist texture and sandwiched with raspberry jam. The whole creation is covered in melt-in-the-mouth white chocolate icing which Sam also sneaked in between the layers and finished off with fresh raspberries arranged in a diamond shape.

"Its a great cake for celebrating as it looks and tastes amazing," said Sam. "I came up with the idea as it incorporates the age-old combination of fruit and chocolate in a great way."


Lesley Dolphin, BBC Radio Suffolk presenter

Lesley invited ideas from her many listeners before embarking on her celebratory cake. In the end she plumped for a recipe from one of the countys best known cooks.

"Its apologies to Delia!" she quipped, as she put the finishing touches to her creation one Saturday morning, off-air and at home in the kitchen.

But there were no apologies needed. Her delightfully pretty traditional sponge cake, sandwiched with her own home-made lemon curd, topped with soft icing and decorated with primroses and garden fete bunting, tasted as light and deliciously tangy as it looked.

"I wanted to do something that was fresh and natural. Strawberries came to mind but there arent many strawberry cake recipes, so primroses seemed really English." The question, however, was whether primroses were edible. No doubt about it, says Suffolk Magazine food writer Ruth French, via Twitter.

"Ive used lots of flowers in lots of recipes. They also go very well with sorrel and endive in a salad."

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