An exotic take on Victoria Sponge – Kumquat Sponge Recipe
Last night the hubby decided he wanted a snack. It was 8pm, we had no spare cash for chocolate (our normal go to when we’re hungry) and nothing but bread, milk, butter and eggs (seriously!) in the fridge. So I played dutiful wife (makes a nice change really!) and made him a Victoria sponge, but with an exotic twist! My mum has just been to Greece on holiday and brought back a jar of Kumquat marmalade to try. As we don’t have any other jams/marmalades available I thought it would be a refreshing change. It was – yum!
The sponge was simple to make and within 30 minutes we had cake with a glass of gin and tonic. Not bad for a school night.
Fancy making it yourself? Here’s how!
You’ll need:
- 225g self-raising flour
- 225g caster sugar
- 4 eggs, beaten
- 225g unsalted butter
- 2 tsp baking powder
- caster sugar to sprinkle
- butter to grease cake tins
What you need to do:
- Preheat the oven to 180C and grease two 8″ cake tins
- Blend the butter with the sugar until creamy, add in the flour into the bowl.
- Create a central well and add the eggs. Fold the mixture together until well mixed.
- Divide the mixture between the two cake tins and place in the oven for 20-25 minutes, or until golden brown
- Remove from the oven, checking they are cooked by placing a clean skewer into the centre of the cakes.
- Leave on a wire rack to cool and remove from cake tins.
- Pick whichever side looks better to go on top and then spread marmalade onto the other piece.
- Very carefully place the top piece on the bottom like a sandwich. The cake is very light, so be careful not to split it at this point.
- Finally, sprinkle your cake with caster sugar to finish. Voila!
