Name: Summer Apricot Victoria Sponge Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 150g self-raising flour; 150g unsalted butter, softened; 150g caster sugar; 3 medium eggs; 1 tsp vanilla extract; 8 ripe apricots, cut into wedges; 2 tbsp apricot jam; Powdered sugar, for dusting

Summer Apricot Victoria Sponge Recipe

Dina Haworth Modified: November 12, 2023

Photos of Summer Apricot Victoria Sponge Recipe

How To Make Summer Apricot Victoria Sponge

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Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

150g self-raising flour
150g unsalted butter, softened
150g caster sugar
3 medium eggs
1 tsp vanilla extract
8 ripe apricots, cut into wedges
2 tbsp apricot jam
Powdered sugar, for dusting

Instructions

Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the flour and gently fold until just combined. Be careful not to overmix.
Divide the batter equally between the prepared cake pans and smooth the tops.
Arrange the apricot wedges on top of the batter, pressing them lightly into the surface.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, spread the apricot jam over one of the cake layers. Place the second cake layer on top.
Dust with powdered sugar and serve.

Nutrition

Calories : 350kcal
Total Fat : 16g
Saturated Fat : 9g
Cholesterol : 108mg
Sodium : 44mg
Total Carbohydrates : 48g
Dietary Fiber : 2g
Sugar : 29g
Protein : 4g

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