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Thursday, 23 January 2020

Peachy Victoria Sponge

(Sponsored Post)

I love a nice Victoria sponge. It's one of the first cakes I mastered as a teen and is often my 'go to' bake. I always make this one from scratch too and there's no packet mix in sight!

With the cold and dull days though I thought I'd make a nice Victoria sponge that could brighten the mood!

Fancy giving this a try?


Sponge cake with a jam filling and topped with peaches and jam drizzle


You will need....

  • 12oz butter or baking spread
  • 12oz caster sugar
  • 12oz self-raising flour
  • 2 eggs
  • 1 teaspoon of baking powder
  • 1 tin of peaches in juice
  • Santa Rosa Peach Conserve
  • Vanilla icing
  • Hand mixer/whisk or wooden spoon
  • Sieve
  • Mixing bowl
  • Sandwich tins
  • Greaseproof paper
  • Wire trays
  • Teaspoon
  • Tablespoon
  • Plate or cake stand
  • Oven (obviously!!)
Flatlay showing some of the ingredients and utensils listed

First, preheat the oven to 160c and line the bottom of the sandwich tins with greaseproof paper. Grease the sides well with the spread or butter. Next, mix the sugar and butter or baking spread together until creamed.

Butter and sugar in a mixing bowl

Butter and sugar mixed

Sieve in the flour and baking powder and mix well.


Flour and baking powder sieved into the mixing bowl

Mixture so far

Add the eggs, 6 tablespoons of the juice from the tin of peaches and mix again. 

Eggs and juice added to the mixing bowl

Cake mix

Spoon out equally into the the sandwich tins.

Cake mix in a round baking tin

Bake for 25 to 30 minutes until golden brown. Check with a skewer or knife that the cakes are cooked through before fully removing from the oven. Then, remove from the oven and leave to cool in the tins for 5 minutes. Then remove and place on the wire trays to finish cooling. 

One of the baked cake layers on a wire tray

Once completely cool, take the bottom layer and spoon on a thick layer of the Santa Rosa Peach Conserve. I've used the Santa Rosa range before when making Messy Jam Tarts and I really recommend them for baking and fillings. They are full of so much fruit and give so much taste to whatever you're making. 


Jam conserve spread onto the cake

Place the next layer of sponge on top. Add a layer of the vanilla icing and a few of the peaches. 


Cake topped with icing

Peaches added to the top of the cake along with jam drizzled onto the top, whilst on a wire tray

I also melted a small amount of conserve for a few seconds in a pan and drizzled it over the top of the cake. Transfer to the plate or cake stand.

Completed cake topped with icing, peaches and jam drizzle

Completed cake topped with icing, peaches and jam drizzle

Completed cake topped with icing, peaches and jam drizzle, with a piece cut and on a separate plate, with two forks placed nearby and a jar of the Santa Rosa Conserve

Your bake is now complete and ready to eat!

Enjoy!

Mummy Snowy Owl
xx






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