Black Forest Victoria Sponge

A community recipe by Mum-a-Lums

Not tested or verified by Nigella.com

Introduction

I did think about calling this Victoria and Albert Cake, because it really is just a very simple Victoria sponge made a bit fancier with the addition of cream and cherry jam (think Black Forest Gateau). I made it for my nan's birthday and it was really a store cupboard kind of cake for me, but it was really quick to put together and rather yummy!

Ingredients

Serves: 0

Metric Cups

170 grams butter
170 grams caster sugar
142 grams self-raising flour
28 grams cocoa
1½ teaspoons baking powder
3 large eggs
2 tablespoons milk
6 tablespoons morello cherry jam
1 splash of kirsch
1 tub double cream

6 ounces butter
6 ounces superfine sugar
5 ounces self-rising flour
⅞ ounce unsweetened cocoa
1½ teaspoons baking powder
3 large eggs
2 tablespoons milk
6 tablespoons morello cherry jam
1 splash of kirsch
1 tub heavy cream

Method

Black Forest Victoria Sponge is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180C

Grease and line two 8" cake tins

In a food processor (or with a hand mixer) mix all the cake ingredients except the milk together, scrape down the sides of the bowl and add the milk to the mixture whilst the motor's running

Pour mixture into the prepared cake tins (I weigh them to check they're even)

Bake for 20-25 minutes

When cooked, run a knife around the edge of the tins and leave to cool in the tins for 5 minutes

Turn cakes out of the tins and remove the baking paper, leave to cool on wire rack

For the filling, mix the cherry jam with the Kirsch (if using), and spread over one of the cakes

Whip the cream until just before soft peak stage and spread this over the cherry jam

Sandwich the two cakes together and sprinkle some icing sugar over the top. Enjoy!

Preheat oven to 180C

Grease and line two 8" cake tins

In a food processor (or with a hand mixer) mix all the cake ingredients except the milk together, scrape down the sides of the bowl and add the milk to the mixture whilst the motor's running

Pour mixture into the prepared cake tins (I weigh them to check they're even)

Bake for 20-25 minutes

When cooked, run a knife around the edge of the tins and leave to cool in the tins for 5 minutes

Turn cakes out of the tins and remove the baking paper, leave to cool on wire rack

For the filling, mix the cherry jam with the Kirsch (if using), and spread over one of the cakes

Whip the cream until just before soft peak stage and spread this over the cherry jam

Sandwich the two cakes together and sprinkle some icing sugar over the top. Enjoy!

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What 1 Other has said

This is a wonderful recipe for a beautiful and deliciously moist cake. I made this for my mother in laws birthday but changed it slightly. I used strawberry jam instead of morello cherry and used 300ml of fresh double cream which I whipped with 75g of icing sugar and then spread this on top of the jam and on top of the cake. I then halved some strawberries and placed these on top of the cake to give it a real 'summer' look. It was absolutely delicious and went down really well with the mother in law and the rest of the family!

Posted by curly girl on 2nd September 2012

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