Summer apricot Victoria sponge recipe | Good Food

Ingredients

• 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
• 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