It's hard to resist a good Victoria Sponge, and our modern take on this classic dessert is no exception. You can replace the fresh peaches with tinned ones and reduce the reserved liquid until it becomes syrupy. Drizzle this syrup over the top of the cake or brush the sponge with it to add an extra burst of flavour.
Ingredients
Method
Ingredients
- 300g caster sugar
- 300g unsalted butter, room temperature
- 6 free-range large eggs
- 300g self-raising flour, sifted
- 1 ½ teaspoons baking powder
- 45ml milk
For the filling and topping:
- 600ml fresh whipping cream
- 5 Tablespoons icing sugar, sifted
- 125ml apricot jam
- 4 – 6 peaches, halved, sliced, and quartered
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Method
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1Preheat the oven to 170ºC. Grease and line a Le Creuset 26cm Springform Cake Tin with baking paper.
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2To make the sponge, place the caster sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and cream until pale in colour. Add the eggs one at a time while the mixer is on, beating well between each addition. Add the sifted dry ingredients and mix on low until combined, followed by the milk.
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3Spoon the batter into the lined cake tin and bake for 45-50 minutes until a skewer inserted comes out clean. Place on a cooling rack. Allow to cool completely. Once cooled, slice in half. Whip the cream to stiff peaks and mix in the icing sugar.
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4Place the first layer onto a Le Creuset Cake Stand and spread the jam over the surface. Top with a third of the whipped cream and swirl over the surface. Top with the second half and dollop the remaining cream on top of the cake. Top with the sliced and quartered peaches.
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5Top Tip: Make sure all the ingredients are at room temperature. Make twice the recipe for a larger centrepiece cake and bake one batch at a time in the springform tin. Use the two layers for the sandwich of your cake.
