Blueberry Victoria sponge

Name: Blueberry Victoria sponge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 250 g golden caster sugar; 250 g Stork With Butter; 4 medium Waitrose British Blacktail Free Range Eggs; 250 g self-raising flour; 1 Lemon, finely grated zest; 1 tsp vanilla extract; 170 ml pot essential Waitrose Double Cream; 5 tbsp Blueberry jam or conserve; Icing sugar, to decorate

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Vegetarian

Serves10
CourseCake
Prepare10 mins
Cook25 mins
Total time35 mins
Pluscooling

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Ingredients

250g golden caster sugar
250g Stork With Butter
4 medium Waitrose British Blacktail Free Range Eggs
250g self-raising flour
1 Lemon, finely grated zest
1 tsp vanilla extract
170ml pot essential Waitrose Double Cream
5 tbsp Blueberry jam or conserve
Icing sugar, to decorate

Method

Preheat the oven to 180ºC, gas mark 4, and grease and line two 20cm sandwich tins with baking parchment. Place the sugar and Stork in a large mixing bowl. With an electric whisk or wooden spoon, beat together until pale and creamy. Next add the eggs, one at a time, scraping the bowl down after each addition.
Fold in the flour in two additions, then lastly fold through the lemon zest and vanilla. Pour into the prepared tins and place in the oven for 22–25 minutes or until a wooden skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once the cakes are completely cool, pour the double cream into a mixing bowl and whip until soft peaks form. Spread the cream over the bottom of one of the sponges, spread the other sponge with jam, and sandwich them together. Finish with a dusting of icing sugar just before serving.

Cook’s tip

Instead of whipped cream, a vanilla-scented buttercream is a lovely alternative and is great if you want your cake to keep until the next day. Simply cream together 150g Stork With Butter with 150g icing sugar and a teaspoon of vanilla extract.