My Victoria sponge

Name: My Victoria sponge
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: SPONGE; 225g unsalted butter (at room temperature), plus extra for greasing; 225g golden caster sugar; 4 large free-range eggs; 1 orange; 225g self-raising flour; 1 heaped teaspoon baking powder; FILLING & TOPPING; 1 vanilla pod; 300ml double cream; 2 tablespoons icing sugar; orange blossom water; rosewater; 4 tablespoons quality strawberry jam; 150g naturally coloured hundreds and thousands

Orange blossom Chantilly cream, strawberry jam & sprinkles

50 mins plus cooling

Not Too Tricky

serves 12

About the recipe

Embracing orange blossom in the vanilla Chantilly cream and spiking our strawberry jam with just a little touch of fragrant rosewater creates a wonderful tutti-frutti-flavoured evolution of the classic Victoria sponge – you’ll love it!

Jamie Oliver's Christmas Cookbook, p260

nutrition per serving

Calories

26%

Fat

47%

Saturates

95%

Sugars

43%

Salt

Protein

Carbs

21%

Fibre

of an adult’s reference intake

Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Buy Now

Ingredients

SPONGE

225g unsalted butter (at room temperature), plus extra for greasing

225g golden caster sugar

4 large free-range eggs

1 orange

225g self-raising flour

1 heaped teaspoon baking powder

FILLING & TOPPING

1 vanilla pod

300ml double cream

2 tablespoons icing sugar

orange blossom water

rosewater

4 tablespoons quality strawberry jam

150g naturally coloured hundreds and thousands

Method

Find the recipe!

For the full recipe, head to page 260 of Jamie Oliver's Christmas Cookbook.

Tags

Cake Jamie Oliver's Christmas Cookbook Strawberry Christmas Dessert

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