Summer apricot Victoria sponge recipe | Good Food
Try a new twist on a classic Victoria sponge with an apricot and lemon thyme compote layer. Sandwiched with vanilla whipped cream, it's decadently delicious
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Cooking tools:
- Hand mixer
- Kitchen scale
- Sifter
- Cake pan
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Metal spoon
- Saucepan
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spatula
- Plate
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
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