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Blueberry Violet Meyer Lemon Victoria Sponge Cake
There is nothing more quintessentially British than a Victoria Sponge Cake.
I post frequently about them as they’re the ideal carrier vehicle for our jams, the variations are endless and I simply just love them.
With their big pillows of cream, jam, fresh fruit (and lemon curd on occasion) they always bring a smile and sense of occasion to most any gathering.
This variation showcases our award-winning Blueberry Violet Jam complemented by Meyer Lemon curd for a bright Spring medley.
* 225g (8oz) butter, softened
* 225g (8oz) superfine sugar
* 4 large eggs
* 1 tsp vanilla paste, essence or seeds from 1 pod
* 225g (8oz) self-raising flour
* 2 tsp baking powder
* 480 ml/ 2 cups heavy cream
* 1 T powdered sugar + more for dusting
* 1/2 jar of Coco Fine Foods Blueberry Violet Jam
* 2 tsp grated Meyer Lemon peel
Preheat oven to 350F
Butter two 8 in cake tins and line bottom with parchment.
Cream butter and sugar until light and then add vanilla and eggs one at a time.
Sift in flour and baking soda and mix until just combined.
Pour evenly into 2 pans and bake for 25min or until springy to touch and tester comes out clean. Cool on rack.
Meyer Lemon Curd:
*100g/ 2 whole eggs beaten
*40g/ whole yolks beaten
*120ml/ 1/2 c Meyer Lemon juice
*225 (8oz) cane sugar
*85g (6T) unsalted butter
*Zest of one Meyer Lemon
*Pinch of sea salt
*Combine the lemon juice with sugar, lemon zest, whole eggs, egg yolks and salt in a saucepan and cook over low heat.
*Add the butter and whisk continually, until melted.
*Increase the heat to medium-low heat and continue whisking constantly until thickened and coats the back of a wooden spoon. Do not allow to boil.
Remove from heat.
Strain through a fine mesh sieve and cool. Cover and refrigerate if not using immediately.
Whip cream with powered sugar until somewhat stiff.
Pipe or spread cream on first layer.
Gently place curd over cream leaving 1 inch of cream around edge.
Drop Coco Fine Foods Blueberry Violet Jam in spoonfuls over curd.
Sprinkle 1 cup blueberries over jam.
Place 2nd layer on top and dust with confectioners sugar and decorate to liking with berries.
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These delightful treats are Ideal on a holiday dessert buffet or as a hostess gift. They are a perfect fusion of buttery, melt-in-your-mouth cookies filled with a luscious center of Coco Fine Food’s Raspberry Vanilla Jam.