A tall beauty I whipped up earlier.
Victoria Sponge with Cherry Lime Jam
270g butter, softened but not melted
270g caster (superfine) sugar (plus a small handful for sprinkling onto the cake at the end)
4 large eggs
1 teaspoon vanilla extract or vanilla bean paste
270g self-raising flour
1/4 teaspoon baking powder
1 tablespoon milk
A couple of generous spoonfuls of cherry jam
Juice of half a lime
Medium tub double cream (About 275ml or 1 cup)
Preheat the oven to 180°C/350°F/Gas 4.
Grease two round 7-8 inch (18-20cm) sandwich tins with a little softened butter and line the base of both with baking parchment.
Sift the flour and baking powder into a bowl.
Cream together the butter and sugar until pale and fluffy. You can do this using an electric hand mixer or the more traditional way, with a wooden spoon. Either way cream it for a good 10 minutes as it really makes all the difference to the finished texture of the cake. It’ll be worth it, just you wait and see! I like to crack out a book at this point for a little light reading whilst my other hand is being productive with the electric mixer. However sometimes I watch the creaming process like a good tv show. Sad, but true.
Add the eggs in one at a time beating well after each one until fully incorporated. You might want to add a little spoonful of flour in after each egg to ensure the mixture doesn’t curdle. Mix in the vanilla extract or paste.
Fold in the flour mixture about a third at a time until fully incorporated. Don’t overmix it though, for your own sake and for my peace of mind (please and thank-you!), as doing that will only go and undo all your hard work and result in a tough cake. Not tasty. Not tasty at all.
Finally, add in the tablespoon of milk to loosen the cake mixture a bit. It should have a nice dropping consistency where it falls slowly off the spoon. Divide the mixture between the two cake tins and bake for about 25 minutes until golden brown and a skewer inserted into the centre comes out clean. Let the cakes cool for about half an hour before turning them out of their tins and peeling off the parchment paper. Now leave the cakes to cool fully, on a cooling rack if you want to be proper.
When you’re ready to assemble the cake mix the jam with the lime juice. (If you want to go down the more traditional route opt for good old raspberry jam.) I like to do this because I love the flavour of the black cherry jam but wanted it to be a little more tart on this occasion. The jam does become a little thinner but that isn’t really a problem for the simple reason that a cake oozing with jam cannot be a bad thing. This also happens because I happen to like using a lot of jam.
Whip the cream until quite firm. Now flip one of the cakes upside down and spread it with the jam. Spoon the cream on top of the jam and spread a little (or pipe it if you’re feeling that way inclined. Some days you just feel a little fancier, right?).
Top with the other cake the right way up this time and sprinkle with caster sugar.
All that’s left to do now is put on the kettle for a nice cup of tea and in approximately 5-10 minutes you’ll be chowing away on a little slice of heaven! Best served with good company.
* The rule of thumb when making a Victoria sponge is to weigh the eggs (still in their shell) and use the same quantity of butter, sugar and flour, something to bear in mind if you want to make a different sized cake. Just change the size of the cake tin as appropriate, so if you make one with 5 eggs a 9 inch tin might be best or for a 3 egg cake I probably wouldn’t go bigger than a 7 inch cake tin. It’s nice if the cake has a good bit of height.