How To Make Summer Apricot Victoria Sponge
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Serves:
Ingredients
- 150g self-raising flour
- 150g unsalted butter, softened
- 150g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 8 ripe apricots, cut into wedges
- 2 tbsp apricot jam
- Powdered sugar, for dusting
Instructions
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Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake pans.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Sift in the flour and gently fold until just combined. Be careful not to overmix.
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Divide the batter equally between the prepared cake pans and smooth the tops.
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Arrange the apricot wedges on top of the batter, pressing them lightly into the surface.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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Once cooled, spread the apricot jam over one of the cake layers. Place the second cake layer on top.
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Dust with powdered sugar and serve.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 9g
- Cholesterol : 108mg
- Sodium : 44mg
- Total Carbohydrates : 48g
- Dietary Fiber : 2g
- Sugar : 29g
- Protein : 4g
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