Delicious Apricot Victoria Sponge Gateaux with apricot flavoured butter cream, a real stand out creation. This cake is a bit of self indulgence and any way I love decorating cakes whatever they are. Preparing this cake is very straight forward, the baking part is your standard all in one Victoria sponge cake recipe, no stress there then. The decorating part is whatever you want to make it. One of my favourite flavours is apricot and although i have used tinned apricots for this cake the flavour is intense especially with that generous filling of apricot jam. The butter cream is infused with the concentrated apricot juice...just sublime.
Victoria Sponge recipe (all in one method)
250g softened butter
250g caster sugar
6 medium free range eggs (room temperature)
250g self raising flour
2 level teaspoons baking powder
Preheat oven to 180 c or 160 c fan
Measure all ingredients into a mixing bowl and beat until thoroughly mixed together. Line two 8" spring-form tins or if you prefer one 10" cake pan like I have done. Bake the large 10" pan for around 40 minutes or if your using 2 x 8" cake pans bake for 25 minutes. Once baked allow to cool completely before decorating, I always bake the day before and wrap in cling film, pop into the fridge over night.
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| useful tool: cake wire for even cutting |
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| useful tool: cake turntable Butter cream for this cake 250g unsalted butter, softened 500g icing sugar 2 tablespoons apricot juice form the tin 2 to 3 drops of egg yellow colour Method: initially mix butter and icing sugar by hand until caked then whisk until smooth |
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| pipe a border |
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| finishing touches |
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| finish off with some apricot juice |
So to keep this fruit cakes or gateaux going i will go through the whole fruit alphabet, can't wait.
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