two ways victoria sponge

Every month, two members of the Good Food team share a new take on an old favourite, and tell us what makes it so special. Here, Esther Clark and Liberty Mendez reinvent a classic bake recipes LIBERTY MENDEZ and ESTHER CLARK

- LIBERTY MENDEZ and ESTHER CLARK

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