Damson Plum Jam and Butter Cream Sponge

 Victoria Sponge

  • 225g unsalted butter, cubed and softened, plus extra to grease
  • 225g white caster sugar
  • 1tsp vanilla extract
  • 4 eggs beaten
  • 225g self-raising flour, sifted
  • 1tsp baking power
  • ¼ tsp salt
  • A splash of milk

Butter cream

  • 80g softened butter
  • 115g sifted icing sugar
  • A splash of milk

NOTE: The photo above is 1.5 times the recipe with three layers instead of two.

Pre heat the oven to 180C. Grease and line the bases of two round 20cm sandwich tins. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.

Gradually mix the beaten eggs into the creamed butter and sugar. Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don't over mix).

Stir in a splash of milk to loosen the batter, than evenly divide it between the 2 cake tins. Bake the cakes in the oven for 22-25 minutes, until golden and cooked through. (To test, insert a skewer into the middle of a cake; its ready when the skewer comes out clean.) Leave to cool in the tins for 10 minutes, then turn onto a wire rack to cool completely.

Beat together 80g softened butter and 115g sifted icing sugar until you have a smooth butter cream. Beat in a small splash of milk and continue to beat for another minute.

Place one cake on a serving plate or cake stand and lightly spread the butter cream over it. Dollop on 5-6 table spoons of Damson Plum Jam and gently spread out. Top with second cake and dust with icing sugar.

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