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.
Cake Ingredients:
* 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
Method:
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
Method:
*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.
Cake Assembly:
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.