#45 Peach Melba Victoria Sponge

Summer in a cake-

Hello hello hello. How are you all doing?

Summer is really, really, REALLY, trying to rear its head. Even as I type this, an enormous grey rain cloud has just thrown the sunshine out of my living room. Bastard.

So I guess I will be having to create my own sunshine. Cake seems like the most appropriate place to start- non? When I went to Italy, one of the HIGHLIGHTS of my trip was trying all the different gelato’s in the area- and a few flavours really stood out to me.

The Peach Melba seemed to be one of the most popular flavours in each shop and it is forever a flavour combination that will have my heart. Retro, sweet & sour- what’s not to like?

Over on TSK+ I have created SUCH a bloody cheerful cake, so much so, that it will be the second time in 1 week we have made (and devoured it). My Triple Ginger & Dark Rum Cream Cake. Sticky, spicy and OH SO GOOD!

Peach Melba Victoria Sponge

You will need x2 20cm sandwich tins

Ingredients

(for the cake)

• 185g Golden Caster Sugar

• 200g Softened Salted Butter

• 200g Self Raising flour

• 1 Tbsp FULL FAT Greek Yoghurt OR Sour Cream

• 4 Large Eggs

• 1 Tbsp Vanilla Paste

• (optional) 1 Tsp Almond Extract

• 1 Tsp Baking Powder

• Pinch of flaked salt

• 12 Raspberries

(Syrup)

• 80ml Light Brown Sugar

• 80 ml Water

• Pinch of salt

(Cream Filling)

• 2 ripe peaches- finely chopped

• 300ml Double Cream

• 1 Heaped Tbsp Icing Sugar

• 1 Tsp Vanilla bean Paste

(Extras)

• 3 Tbsp Raspberry Jam

• Icing Sugar to dust

• Raspberries for decoration

Method

(for the cake)

1. Preheat your oven to 190C/170 Fan. Grease two 20cm sandwich tins with baking spray or butter.

2. Using your standmixer with the beater attachment, add the sugar, salt and room temp butter together until smooth and fluffy. Add an egg in one at a time and continue to beat together until doubled in size.

3. Add the vanilla, almond extract & yoghurt/sour cream and mix again to incorporate.

4. Add all the dry ingredients into the bowl and beat again for 2 minutes until thoroughly mixed. Evenly distribute into the prepared tins and also pop the raspberries on top. Let the raspberries sit on top of the cake batter (dont poke them in) and bake for 20-22 minutes until risen & golden brown. Allow to cool completely to room temperature on a wire rack.

5. To make the syrup, add all the ingredients together and bring to a boil.Remove from the heat and allow to cool.

(cream filling)

1. Whisk the cream, vanilla and icing sugar together until you have JUST achieved stiff peaks.

(assembly)

1. Using a pastry brush, brush the flat bottomed side of the cake with the syrup (and the other cake too). Place one of the cakes syrup side up onto a cake stand. Add the raspberry jam and chopped peaches.

2. Top with the cream and sandwich with the remaining cake (Syrup side down). Dust with icing sugar and top with raspberries. Use a flat palette knife to smooth the cream around the edges.

3. This will keep in the fridge for 2 days MAX. Best eaten on the day.