You know how much we love minimal weighing and washing up here at Hyggestyle, so this is our new favourite cake for the summer! Unbelievably moist and light, it takes about 5 minutes to whip up in just one bowl…. from cupboard to tummy in less than an hour, as we like to say 😀
I love the combination of almond and apricot, but just omit the essence and use your favorite breakfast jam if you prefer a more traditional sponge.
Almond and Apricot Victoria Sponge
Our new favourite summer cake - unbelievably moist and light, made in just one bowl with minimal weighing and washing up, and filled with almond buttercream and apricot jam.
Ingredients
For the cake
- 4 eggs
- 2 cups self raising flour
- 1 1/2 cups sugar
- 1 cup milk
- 3/4 cup vegetable oil
To decorate
- 1/3 jar good quality jam
- 1 1/2 cups icing sugar sifted
- 100 g butter roughly 2/5 of a block
- 1/2 teaspoon almond essence
Instructions
- Butter and line two 8 inch cake tins, and preheat the oven to 180 degrees. Mix the sugar and flour together in a large bowl, then tip in the oil, eggs and milk, and beat until combined; don't worry if it looks runnier than a sponge made with butter, it will be quite a liquid batter.
- Split the mixture between the cake tins and bake for 20-25 minutes until risen and firm to the touch; leave to cool in the tins before removing.
- Beat the butter, icing sugar and almond essence together and smooth over the top of one cake, before spreading the jam over the underside of the second sponge. Sandwich together and dust with a little extra icing sugar to serve.
