In honour of Victoria Day, here's my not-so-classic take on a Victoria Sponge.
A Victoria Sponge also known as a Victoria Sandwich is a typical British teatime treat made with strawberry jam and butter icing, sandwiched between two layers of sponge cake. It was said to be a favourite of Queen Victoria's, and popular during her reign, hence the name.
Instead of strawberry jam, I went with marmalade. I am a marmalade addict and lately my favourite comes from Le Meadows Pantry. Her Grapefruit and Sea Salt Marmalade is absolutely divine.
Marmalade Victoria Sponge
For the cake:
150 g butter
150 g flour
2 teaspoons baking powder
1 tsp salt
For the filling:
60 g butter, soft
125 g icing sugar
3 teaspoons warm water
1/4 teaspoon vanilla extract
4-6 tablespoons of your favourite marmalade
Preheat the oven to 350 Degrees and baseline a 7 inch cake tin with parchment paper.
Sift or whisk together the flour, baking powder and salt and set aside. Cream the butter and eggs together until fluffy and then add the dry ingredients a little at a time. When mixed through, pour into the cake tin.
Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool on a wire rack. In the meantime, make the filling
Put butter, sugar, water and vanilla in a bowl. Beginning slowly at first and gradually increasing speed, beat with an electric stand or hand held mixer until the mixture is very light.
Slice the cooled cake through the middle so you have two layers. Spread the butter icing on to the cut side of the bottom half of cake and spread the jam on the cut side of the top half. Sandwich the two halves together and then dust with icing sugar.
Pour yourself your favourite blend of tea and enjoy like a Queen.