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This recipe variation transforms the classic Victoria Sponge into a tropical delight, infusing it with refreshing flavors of coconut, lime and tart jam.
Tropical Victoria Sponge Cake
Ingredients
- Cake:
- 300mg (10oz) butter, softened
- 300g (10oz) superfine sugar
- 6 large eggs
- 1.5 tsp vanilla paste, essence or seeds from 1 pod
- Zest of 2 limes
- 300g (10oz) self-raising flour
- 2 tsp baking powder
- 120 ml (1/2 cup) coconut milk
- Filling & Decoration:
- 480 ml (2 cups) heavy cream
- 1 tbsp powdered sugar
- 1 jar of Coco Fine Foods Tropical Jam
- Extra powdered sugar, for dusting
- Fresh berries and tropical fruits, for decoration (optional)
Method
1. Preparation:
- Preheat your oven to 350°F (175°C).
- Butter three 8-inch cake tins and line the bottoms with parchment paper.
2. Make the Cake Batter:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the eggs one at a time, mixing well after each addition. Add the vanilla paste and lime zest and mix until incorporated.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Add the flour mixture to the wet ingredients in three parts, alternating with the coconut milk, beginning and ending with flour. Mix until just combined; do not overmix.
3. Bake the Cakes:
- Divide the batter evenly among the three prepared cake tins.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are springy to the touch and a tester inserted into the center comes out clean.
- Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
4. Prepare the Filling:
- In a chilled bowl, whip the heavy cream with the powdered sugar until it holds somewhat stiff peaks.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the Coco Fine Foods Tropical Jam over the cake, followed by a layer of whipped cream.
- Repeat with the second cake layer.
- Top with the third cake layer. Dust the top layer lightly with powdered sugar.
6. Decorate:
- Optionally, decorate the top of the cake with fresh berries.
7. Serve:
- Slice, serve, and enjoy your Tropical Victoria Sponge Cake
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🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
