Showstopper Victoria sponge from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 35) by Chetna Makan

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Notes about this recipe

  • anya_sf on May 02, 2020

    I made 1/2 recipe baked in 2 6" pans, making 4 layers (2 filled with jam, 1 with curd). Baking time was 22 minutes. The assembled cake held up without a dowel, albeit somewhat lopsided. I made the full amount of jam (seemed tricky to scale down) so there was a lot of extra. The jam was quite runny, but worked okay here to drizzle over the cream. It was also extremely sweet - too much to enjoy on its own, but balanced by the tart lemon curd (I used store-bought). The texture of the cake was rather coarse, which wasn't surprising given the simple mixing instructions. Overall, we quite enjoyed the combination of jam, curd, and cream, which sets this apart from the usual Victoria sponge. The cake was also quick and easy to make (esp. using jarred curd). I preferred it the second day after the fillings melded with the cake more.

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