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Summer apricot Victoria sponge

Ingredients

  1. Step 1 225g unsalted butter , softened, plus extra for the tins
  2. Step 2 225g golden caster sugar
  3. Step 3 4 large eggs , at room temperature
  4. Step 4 225g self-raising flour
  5. Step 5 ½ tsp baking powder
  6. Step 6 ½ tsp fine sea salt
  7. Step 7 2 tbsp milk
  8. Step 8 200g apricot conserve
  9. Step 9 3-4 canned apricot halves, drained and chopped
  10. Step 10 6 lemon or regular thyme sprigs, leaves picked from 1, the rest left whole
  11. Step 11 300ml double cream
  12. Step 12 2 tbsp icing sugar , plus extra for dusting
  13. Step 13 1 vanilla pod , split and seeds scraped, or 1 tsp vanilla bean paste
Summer apricot Victoria sponge
Calories: 587 Carbohydrate: 55 g Protein: 6 g Fat: 37 g
Cook time: 65 minutes Prep time: 35 minutes Total time: 100 minutes Servings: 810

TAGS

Dessert Treat Apricot Baking cake Esther Clark Indulgent Sponge summer Dessert Treat Apricot Baking cake Esther Clark Indulgent Sponge summer Dessert Treat Apricot Baking cake Esther Clark Indulgent Sponge summer

Directions

  1. Step 1 Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
  2. Step 2 Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
  3. Step 3 Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  4. Step 4 Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
  5. Step 5 Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
  6. Step 6 Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.