Victoria Jam Swirl
180g Unsalted Butter
180g Caster Sugar
1/2 tsp Vanilla Extract
180g Self Raising Flour
Pinch of Salt
1 tbsp Milk
3 tbsp Strawberry Jam
Icing SugarFor sprinkling
I realised recently I have not done a simple Victoria sandwich yet. Then I thought that’s probably because it’s a bit boring. This recipe is the result of trying to make a Victoria sponge not boring. I’ve also been given some baking tins and equipment from my mum so I wanted to try out a shaped tin she gave me originally from Ikea.
I decided I’d make a Victoria sponge mix but put the jam inside it instead of sandwiching it between layers. I had a few ideas on how to do this. First I though I’d halve the mix, stir jam in to one half and marble the two mixes together. Then I thought the flavour might not come through as well so I thought I might swirl the jam into the mix like in a raspberry ripple ice cream or fill half the tin, put a layer of jam and then top it up with the rest of the cake mix. In the end I did a bit of both.
Preheat the oven to 180ºc and grease either a shaped tin or a deep 8 in tin. Put the butter and sugar in a bowl and cream together. Once light and fluffy stir in the vanilla extract.
Add an egg, mix and then add a tablespoon of the flour. Repeat this for each egg (this prevents it from curdling). Sift in the remaining flour and the salt and fold until well combined and then mix in the milk.
Put 3 tablespoons of jam into the bowl. Use a spoon to stir the jam gently through the mix. Do not over mix as you will just get pink sponge rather than streaks of jam through the cake.
Pour half of the mixture into a deep, greased cake tin. Spread the last tablespoon of jam over this and then cover with the rest of the mix. Bake in the oven for 60 minutes and leave to cool. Once cooled and turned out, dust the top with icing sugar.