Pimm’s Victoria Sponge

Victoria Sponge and Pimm’s, two quintessential British classics. I decided to combine the two for the ultimate summer dessert. This light bake is two cakes, sandwiched with a layer of vanilla buttercream icing, and a layer of Pimm’s Strawberry, Tangerine and Mint conserve. Topped with buttercream icing and fresh fruits, this cake is a delight! Perfect for a summers eve, particularly if you’ve got lots of mouths to feed! 🍰

Ingredients

Cake mix

• 220g gluten free self raising flour

• 220g caster sugar

• 220g dairy free butter

• 4 eggs

• 1/2 teaspoon baking powder

• 1/4 teaspoon xanthan gum

• 1 teaspoon vanilla essence

Filling

• Pimm’s Strawberry, Tangerine and Mint conserve

• 145g dairy free butter

• 285g icing sugar

• 1 teaspoon vanilla essence

Topping

• Fresh fruits

Method

• Preheat the oven to 180 degrees (fan)

• Whisk the sugar and butter together

• When the sugar and butter are combined, add the eggs and whisk

• Sieve in the flour, add the baking powder and xanthan gum, and whisk again

• Add in the vanilla essence

• Line two round cake tins (I usually line the bottom with baking paper and heavily grease the sides with butter!)

• Evenly distribute the cake mixture into the two tins

• Bake for 20 minutes (or until a knife comes out clean)

• Remove from the oven and leave the cakes to cool completely

• Make your buttercream icing by whisking the butter, icing sugar and vanilla extract

• Spread one of the cakes with the icing, and the other with the jam, and sandwich together

• Use the rest of the icing on top of the cake, and top with your fresh fruits!