I now it sounds a little weird, especially from someone who writes a baking blog. But I have a little confession to make….. I don’t often make cakes!!! Not in the traditional sense anyway. I love tray-bakes, hey who doesn’t so simple and yummy. Loaf cakes as well, brilliant especially for cakes perfect for breakfast. I am talking good old fashioned layer cakes. Which is crazy after all post war Britain was built on the good classic Victoria sponge. Which I do love but at times find a little boring. So I decided it was time I pimped this classic up a bit and I added some flavours and frosting and came up with a lime infused Victoria sponge with blueberry jam.
This bad boy cake may not be the fanciest thing on the the plate but is packed full of flavour. Lime infused sponge cake sandwiched together with a good quality blueberry jam and topped with lime flavoured creamy buttercream frosting.Lime is the perfect fruit to cut through the sweetness of the sponge and frosting, giving the cake as a whole a lovely summery zesty kick! If you can also use a good quality blueberry jam. It will be thicker, have less sugar added and be far fruitier than the cheaper ones. But buy what your budget allows, don’t go crazy for the sake of it!
The soft sweet sponge perfectly compliments the filling and topping.
There are several ways to make a sponge, but for this kind of cake I like the creaming method best. Its a simple and quick way to bring a sponge together and while it will take a little longer it can be done by hand but an electric whisk or stand mixer make it super easy 😀All you have to do is cream the butter and sugar until light and fluffy then add the eggs one at a time and keep beating until you have a light fluffy smooth batter. It’s this process that adds all the air to your sponge making it so light and airy. Even though you add rising agents to help nothing beats a little elbow grease to help the rise along 😉 So what are you waiting for? The combination of airy sponge the natural sweetness of blueberry jam and the tart smooth creaminess of the frosting make a wonderful summery flavour and texture combination, time to dig in 😀
- 190 grams unsalted butter - at room temperature, (3/4 cup and 2 and ½ tablespoons)
- 190 grams granulated sugar, (6/8 cup)
- zest and juice ½ unwaxed lime
- 3 large eggs
- 190 grams Plain flour (All Purpose), (1 and ¼ cups)
- 2 teaspoons Baking powder
- pinch of salt
- 7-8 tablespoons good quality blueberry jam
- 100 grams unsalted butter - at room temperature, (1/2 cup)
- 150 grams Icing sugar (Confectioners sugar), (1 cup)
- zest and juice ½ unwaxed lime
- Preheat your oven to 180C / 350 F / Gas mark 4 and either very lightly grease or line two 8 inch (20 cm) tins and place them to one side.
- In a large mixing bowl with a wooden spoon or electric hand mixer or using your stand mixer cream the butter and sugar together until they are very light and fluffy.
- Add in the lime zest and juice and cream everything together. Then add the eggs one at a time mixing well between each addition.
- If the mixture splits don't worry, just take a teaspoon of your flour and add it in and it should come back together. Sometimes this happens but don't panic your cake is not ruined. A little flour will sort it out.
- Add your flour and baking powder to the bowl and by hand gently fold it in to the batter using either a metal spoon or a rubber spatula. Be careful not to knock out all the air.
- Divide the batter evenly between the tins and smooth the tops and pop them in the middle of your oven for 25 minutes.
- Resist temptation to open the door before this otherwise your cake may sink. Once 25 minutes are up check to see if your sponges are golden brown and springy to the touch.
- If they are take them out of the oven and allow them to sit in their tins for at least five minutes then turn them out onto a cooling rack to fully cool down.
- While the cake is cooling it's time to make the buttercream. Beat the butter till it is very pale and fluffy. Add in the lime zest and juice and mix until well distributed.
- Add in the icing sugar and mix until you have a pale buttercream.
- When the sponges are cool place one half on your serving plate and spoon the blueberry jam onto it, spread until it is almost at the edges and then sandwich the two halves together.
- Spoon your buttercream on the top and spread it all over the top of the cake. Cut and serve!
- This cake needs to be kept in an airtight tin at room temperature. It should keep for up to 5 days.