Summer apricot Victoria sponge
- Preparation and cooking time
- plus cooling and 1-2 hrs infusing
- Serves 8-10
- 225g unsalted butter , softened, plus extra for the tins
- 225g golden caster sugar
- 4 large eggs , at room temperature
- 225g self-raising flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 tbsp milk
For the filling
- 200g apricot conserve
- 3-4 canned apricot halves, drained and chopped
- 6 lemon or regular thyme sprigs, leaves picked from 1, the rest left whole
- 300ml double cream
- 2 tbsp icing sugar , plus extra for dusting
- 1 vanilla pod , split and seeds scraped, or 1 tsp vanilla bean paste
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- 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.
- STEP 3
- 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.
- 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).
- 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.