Cherry Victoria Sponge
Week 2 is a twist on the classic Victoria Sponge, but this time using Cherry Jam and Chantilly Cream!
Cake mix
200g Caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1tsp baking powder
2tps milk
For the filling:
Cherry jam
Chantilly cream
- Heat oven to gas mark 5 and butter 2 sandwich cake tins
- Mix all the ingredients together to form a smooth soft cake mix
- Divide the cake mixture evenly between the tins and bake for about 20 mins – remember to test before taking the cake out of the oven – checking with a clean knife or toothpick is a good idea
- Leave the cake to cool before filling
- For the filling spread a generous layer of Cherry jam and Chantilly cream
- Dust with icing sugar and top with cherries
This classic recipe can be altered to your families’ favourite fruit. A favourite in the office is to use apricot jam with fresh apricots layered on top. Yummy!
[su_button url=”http://www.sosensational.co.uk/sosensationals-great-british-bake-off/” background=”#6c20b1″ size=”7″ center=”yes” icon=”icon: arrow-right”]Love cheesecake? Try Cyndy’s recipe here [/su_button]
Leave A Reply