Refined Sugar Free Victoria Sponge Food

HEALTHIER VICTORIA SANDWICH

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
• Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
• Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
• Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

REFINED SUGAR FREE VICTORIA SPONGE RECIPE

Steps:

• Preheat oven to 170C/Gas 3. Whisk together the oil, eggs, honey and buttermilk until well blended. Sift the flour and ground almonds together and whisk in the wet ingredients, mix until smooth. Whisk in the bicarb, vinegar and vanilla extract.
• Divide the mix between 3 cake tins and bake for 40-45mins. Remove from the oven and leave to cook in the tins for 10 mins before turning out and left to cool fully on a wire rack.
• Meanwhile, to make the compote, add the strawberries, apple and lemon juice to a saucepan, and bring to the boil, stirring constantly and breaking up the fruits. Reduce the compote by 1/3, blitz with a hand blender and leave to cool.
• To assemble, whip the cream until it holds a stiff peak, because not to over-whip, but also make sure that the cream isn't too soft. Place one layer of the sponge on a serving plate or cake stand, add 1/3 of the cream and smooth to the edges with a palette knife. Top with compote and repeat for the second layer and top with the final sponge. Using the remaining cream, coat the top of the cake and decorate with edible flowers.

ULTIMATE TRADITIONAL VICTORIA SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
• To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
• Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.