This take on the classic Victoria sponge can be served with lashings of cream and jam of your choice as well as baked cherries drizzled with maple syrup. Try doubling the recipe for a four-tier absolute wow factor of a cake like the one in the photo (note that the following recipe is, however, for a two-layer cake).
Ingredients
- 1 cup cornflour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cardamom
- 3/4 cup firmly packed brown sugar
- 4 eggs
- 250ml fresh cream
- Jam of your choice (optional)
Topping
- 600g cherries
- 2–3 tablespoons maple syrup
- icing sugar for dusting
Serves 8-10
Preheat the oven to 180°C. Grease two 22cm round cake tins.
In a bowl, triple sift all the dry ingredients. This will make the cake light and fluffy.
Using a standing mixer or hand-held beater, beat the sugar and eggs until the mixture is thick and creamy. Gently fold the sifted dry ingredients into the egg mixture, then divide between the prepared tins.
Bake the sponges for about 18 minutes or until springy when touched.
Turn them both onto a baking paper-lined wire rack to cool.
While the sponges are cooling, prepare the cherries. Wash and dry them, leaving the stems on. Place the cherries on a baking tray and drizzle with the maple syrup. Bake at 160°C for 20–25 minutes. Remove from the oven and set aside to cool.
Whip the cream until soft peaks form (sweeten the cream with a little
icing sugar if you wish). Place a layer of cream ― and jam if using ― between the two cooled sponges. Top with the baked cherries and dust with icing sugar.
Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer
RRP$49.99, Bateman Books
