Black Forest Victoria Sponge

A community recipe by Mum-a-Lums

Not tested or verified by Nigella.com

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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!