Life, Lather & Luxuries

Victoria sponge with Wild Blueberry Jam and Coconut

February 1st, 2012 Comments Off

 Blueberry Sponge

Do you love Crabtree & Evelyn’s Wild Blueberry Preserve? If you haven’t tried it, do. It’s one of my latest food addictions and a jar lasts for a shameful amount of time in my fridge.

 

Wild Blueberry Preserve is not only amazing on toast and pancakes, but a delicious ingredient for cake making. For a while, I’ve wanted to make an alternative Victoria sponge with blueberry jam instead of the usual strawberry jam. Then, I had a flash of inspiration after watching the first episode of Call The Midwife, where the heroine, Jenny Lee, polished off a coconut cake. ‘Hmm, coconut and blueberry jam could work’, I thought to myself. The result is my Victoria sponge with Wild Blueberry Jam and Coconut. Here’s how to make it… 

 

Ingredients

 

Sponge

400g caster sugar

400g butter

8 eggs, beaten  

400g self-raising flour

2 tsp baking powder 

4 tbsp milk

A sprinkling of desiccated coconut

 

 

Filling

200g butter

280g icing sugar (sifted)

2 tbsp coconut milk

1 jar of Crabtree & Evelyn Wild Blueberry Jam 

 

Method

 

1. Heat oven to 190C/fan 170/gas mark 5. Butter two 24 inch springform cake tins and line with greaseproof paper. Cut a couple of slightly larger circles out while you’re at it. Snip a 50p sized hole in the middle and set these aside. Put all the sponge ingredients in a food processor and mix until you have a smooth and soft batter. If you don’t have a food processer, use a large bowl and electric whisk.  

 

2. Divide the mixture between the tins and smooth with a spatula until even. Bake for 20 mins until golden. If you’re worried your cakes will sink in the middle or brown on top, check the cakes after 8 mins and place a disk of greaseproof paper over the top of the tins. This trick helps the cake to rise in the middle and not brown on top. The cake is ready if it springs back when pressed. Place the cakes on a cooling rack and leave until totally cool. 

 

3. To make the filling, put the butter, icing sugar and coconut milk into a food processor and blitz until smooth. Again, this can also be done with an electric whisk and large bowl. If you want a stiffer mixture, just add a little more icing sugar. Now, spread butter cream on the bottom sponge and top with jam and then sandwich the second sponge on top. Sift icing sugar over the cake and a sprinkling of desiccated coconut. You could even top with a few fresh blueberries if you like.   

 

Serve with a nice cup of Crabtree & Evelyn’s Earl Grey Tea.   Happy baking!

 

PS. I adapted this recipe from the BBC GoodFood website’s recipe for Classic Victoria Sandwich. If you want to make a smaller cake, I’d go for this one instead.

 

PPS. If you have left over coconut milk from this recipe, you could make a Thai Red Curry.

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