Le Creuset Peach & Apricot Victoria Sponge Cake

Posted by Team on 03/22/2024

It’s hard to resist a good Victoria Sponge, and this modern take on this classic cake is no exception!

Discover the delightful fusion of summer fruits in our Le Creuset Peach & Apricot Victoria Sponge Cake. This classic treat gets a fruity twist with layers of fluffy sponge, luscious peach and apricot filling, and a dusting of powdered sugar. Perfect for afternoon tea or a special dessert, this recipe brings vibrant flavors and a touch of elegance to your table.

For this recipe, you’ll need a Le Creuset Toughened Non-Stick Springform Cake Tin

The Le Creuset Toughened Non-stick 24cm Springform Round Cake Tin features a removable base. Simply release the clip to allow the sides to expand freeing the base so the tin can be easily lifted away for a perfect finish.

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Le Creuset Peach & Apricot Victoria Sponge Cake

Difficulty: Average
Serves: 8+
Prep Time: Under 1 Hr.
Cook Time: Under 1 Hrs

Method

Preheat the oven to 170ºC. Grease and line a Le Creuset 24cm Springform Cake Tin with baking paper.
To make the sponge, place the caster sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and cream until pale in colour. Add the eggs one at a time while the mixer is on, beating well between each addition. Add the sifted dry ingredients and mix on low until combined, followed by the milk.
Spoon the batter into the lined cake tin and bake for 45-50 minutes until a skewer inserted comes out clean. Place on a cooling rack. Allow to cool completely. Once cooled, slice in half. Whip the cream to stiff peaks and mix in the icing sugar.
Place the first layer onto a Le Creuset Cake Stand and spread the jam over the surface. Top with a third of the whipped cream and swirl over the surface. Top with the second half and dollop the remaining cream on top of the cake. Top with the sliced and quartered peaches.

Top Tip: Make sure all the ingredients are at room temperature. Make twice the recipe for a larger centrepiece cake and bake one batch at a time in the springform tin. Use the two layers for the sandwich of your cake.