esther
After an unfortunate episode at age seven that involved a trip to a fruit-picking farm and me eating about 300 strawberries, I suddenly became intolerant to them (my own fault, really).
Ever since, I’ve had to avoid strawberry jam, but that has never stopped me enjoying one of my favourite classic cakes.
I love apricots, so I use a sticky apricot compote in my Victoria sponge alongside some vanilla whipped cream. The lemon thyme in the compote adds freshness and gives the whole thing a real taste of summer.
There’s a reason why this is one of Britain’s best-loved bakes. You can enjoy it even if you can’t eat or don’t like strawberries. Esther Clark, deputy food editor
liberty
Growing up, a Victoria sponge filled with strawberries and cream was brought to just about every family gathering. It was my grandfather’s absolute favourite treat, and I have such fond memories of presenting him with one for every birthday.
After training and working as a pastry chef, I wanted to enhance this classic cake slightly, but at the same time, keep the traditional, nostalgic sponge recipe. So, I use pastry techniques such as maceration to amp up the berry flavour, and make a crème diplomat to fill the sponges. This, in my eyes, is a truly elevated Victoria sponge. Liberty Mendez, cookery assistant
Summer apricot Victoria sponge
SERVES 8-10 PREP 35 mins plus cooling and 1-2 hrs infusing COOK 30 mins EASY V sponges only
Diese Geschichte stammt aus der July 2020-Ausgabe von BBC Good Food UK.
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Diese Geschichte stammt aus der July 2020-Ausgabe von BBC Good Food UK.
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