How to make your own Royal Ascot afternoon tea: Racecourse's head chef reveals his recipes for scones, cakes and sandwiches fit for a Queen as the event takes place behind closed doors

• Ascot will be taking place behind closed doors amid coronavirus pandemic 
• Usually more than 240,000 afternoon tea cakes are eaten at the set-piece event
• Head chefs exclusively revealed to Femail how to make nine top recipes

Royal Ascot will not take place as a public event this month, meaning thousands of racegoers will miss out on afternoon tea and the upmarket event.

In a regular year, top chefs hand-craft 240,000 afternoon tea cakes to be enojyed over the five day event, while 56,000 bottles of champagne are consumed. 

Other treats include 120,000 buttermilk scones and more than 60,000 finger sandwiches.

As this year's events will take place behind closed doors amid the coronavirus pandemic, Ascot's Head Chef Ben Dutson and Executive Chef, Gemma Amor shared nine of their favourite recipes from the event exclusively with FEMAIL. 

BUTTERMILK SCONES 

Makes 10 | Prep 10 mins | Bake 14 - 20 mins

INGREDIENTS

• 330g flour
• 20g baking powder
•  50g unsalted butter 
• 50g caster sugar 
• 100ml milk
• 100ml buttermilk
• 1 egg, beaten

METHOD

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with greaseproof paper.

2. Combine the dry ingredients in a large mixing bowl and rub the butter in until the mixture resembles fine breadcrumbs.

3. Create a well in the middle of the mixture and add the sugar, mixing thoroughly. This recipe is for plain scones but if you wish to add any fruit or flavourings such as sultanas, cinnamon or vanilla, now is the time to do so.

4. Pour in the liquid gradually until a dough is formed and all the ingredients are nicely incorporated.

5. Remove the dough from the bowl and flatten on a clean surface.

6. Using a biscuit cutter, cut into rounds and place on a lined baking tray. Glaze the top of each scone with the beaten egg and rest for ten minutes.

7. Bake for 14 - 20 minutes until lightly golden brown and risen.

EGG CUSTARD TART 

Makes 16 | Prep 40 mins (with time to rest pastry) | Bake 25 mins | Cool 30 mins

INGREDIENTS

• Sweet pastry
• 165g/5oz plain flour, plus extra for dusting
• 25g/1oz ground almonds
• 120g/4oz chilled unsalted butter, cubed 
• Freshly ground nutmeg 

•   55g/2oz caster sugar 
• 1 free-range egg
• Custard filling
• 700ml/1 pint full-fat milk 
• 7 free-range egg yolks 
• 90g/3oz caster sugar

METHOD

1. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.

2. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.

3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.

4. Preheat the oven to 200°C/400°F/Gas 6.

5. Roll out the sweet pastry on a lightly floured work surface.

6. Using a 11cm/4in fluted cutter, cut out 12 discs and line the muffin tray moulds with the pastry circles. The pastry should overlap the top of the moulds by a few millimetres. Crimp the edges.

7. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.

8. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. 9. Transfer the custard mixture into a jug and fill each of the tart cases.

10. Sprinkle a small pinch of ground nutmeg into the middle of each tart.

11. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180°C/350°F/Gas 4 for the final ten minutes. You are looking for a very slight dome on the custard. If the custard domes too much, you have overcooked the custard, it will have boiled, and will sink back down leaving a big dip. You can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.

12. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having overcooked the custard filling.

 FINGER SANDWICHES

Smoked Salmon and Cream Cheese 

INGREDIENTS

•  Two slices of brown bread
•  80g smoked salmon

•  30g full fat cream cheese 
• Lemon juice, to taste 
• Cracked black pepper

METHOD

1. Butter the bread. Mix the lemon juice and cracked pepper in the cream cheese and place this mixture on one side of the bread. 
2. Top with smoked salmon. Place the second slice of bread on top.

Gammon Ham and Dijon Mustard

 INGREDIENTS

• Two slices of white bread
• 80g good-quality sliced gammon ham 1 tsp Dijon mustard
• 1 tsp mayonnaise

 METHOD

• Butter the bread. Mix the mayonnaise with the mustard and spread on both sides of the bread. Place the gammon on one side and the second slice of bread on top.

Cucumber and Mint

 INGREDIENTS

• Two slices of white bread
• 40g cucumber, peeled and thinly sliced 
• 10g natural yoghurt
• 5g fresh mint, chopped
• Cracked black pepper
• Free-Range Egg Mayonnaise

 METHOD

1. Butter the bread. 
2. Place the cucumber on one slice of bread and season with black pepper. 
3. Mix the yoghurt and mint. 
4. Spread the yogurt mixture on the second slice of bread. 
5. Place the two pieces of bread together

 Egg and Cress

 INGREDIENTS

• Two slices of white or brown bread
• 3 free-range eggs
• 1 tbsp mayonnaise 
• 5g mustard cress

 METHOD

1. Butter the bread. Boil the eggs for ten minutes, peel and cool then chop and mix with the mayonnaise. Season as you wish. Place on one side of the bread and top with cress. Place the second slice of bread on top.

VICTORIA SPONGE 

 Serves 10 | Prep 20 mins | Bake 20 - 25 mins

+3

INGREDIENTS 

• 225g/8oz butter or margarine, softened at room temperature
• 225g/8oz caster sugar
• 4 medium free-range eggs 

Filling

• Jam, whipped cream,
• fresh berries or lemon curd
• 2 tsp vanilla extract 
• 225g/8oz self-raising flour
•  Milk, to loosen

METHOD

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Grease and line two 18cm/7in cake tins with baking paper.

3. Cream the butter and sugar together in a bowl until pale and fluffy.

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

6. Divide the mixture between the cake tins and gently spread out with a spatula.

7. Bake for 20 - 25 minutes, or until golden brown on top and a skewer inserted into the middle comes out clean.

8. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place both cakes on a wire rack to cool completely.

9. Sandwich the cakes together with jam, whipped cream, fresh berries or lemon curd.

CHOCOLATE ROULADE 

Serves 16 | Prep 30 mins | Bake 20 - 25 mins

+3

INGREDIENTS

• 175g/6oz good-quality dark chocolate, finely chopped
• 6 free-range eggs, separated 
• 175g/6oz caster sugar
• 2 tbsp cocoa powder 
• 300ml/10fl oz double cream 
• Icing sugar, to dust

METHOD

1. Preheat the oven to 180°C/160°F/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.

2. Melt the chocolate in a bowl set over a pan of barely simmering water. Do not let the base of the bowl touch the water.

3. Place the egg whites in a large bowl and whisk until stiff but not dry.

4. Put the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy. Pour in the cooled chocolate and gently fold together until well combined.

 5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

 6. Bake in the preheated oven for about 20-25 minutes until the sponge is risen and its top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

7. Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out onto the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll.

8. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

CARROT CAKE 

Serves 12 | Prep 20 mins | Bake 25 - 30 mins

+3

 INGREDIENTS

• 250g self-raising flour
• 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 400g caster sugar
• 350ml vegetable oil
• 4 free-range eggs
• 350g grated carrots
• 120g chopped walnuts
• Cream cheese icing
• 225g cream cheese
• 110g unsalted butter, softened 450g icing sugar
• 1 teaspoon vanilla extract

 METHOD

1. Preheat the oven to 180°C/350°F/Gas 4. Grease two 23cm round cake tins.

2. In a medium bowl, stir together the flour, cinnamon

and sugar. Add the oil and egg mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.

3. Bake for 25 - 30 minutes in the preheated oven.

A skewer inserted into the cake should come out clean. Cool the cakes on wire racks before removing from the tins.

4. To make the icing, cream together the butter and cream cheese in a medium bowl, then add the sugar and combine. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.