Syrian Victoria sponge
“What the blue blazes is a Syrian Victoria sponge?”, I hear you cry. Well, it’s essentially a traditional Victoria sponge containing Syrian rose jam, rather than the usual, boring raspberry or strawberry. Simple.
I made this almost cripplingly sweet cake using some rose jam that my friend Kate brought back for me from her recent trip to Syria. Granted, Syria isn’t exactly a top holiday destination at present due to the wave of demonstrations that are currently rocking the Arab world (also known as the Arab Spring) and the fact that it’s potentially on the brink of a civil war, but Kate was visiting her sister who currently works for the Foreign Office in Damascus. Very brave.
The recipe is totally idiot-proof and is adapted from Nigella Lawson’s dreadfully titled (but brilliant) baking tome How to be a Domestic Goddess. Sorry Nigella, I love your work, but I really hate the excruciatingly twee name of that book. You should be able to find Rose jam for sale on the web (I wouldn’t recommend a trip to Syria at the moment), or you can use any kind of jam you like. Seedless is best.
Sorry the pictures are bit rubbish – they were taken in dwindling daylight…
What you’ll need:
225g unsalted butter (softened)
225g caster sugar
1 tsp vanilla extract
4 large eggs
200g self-raising flour
3 tbsp milk
For the filling:
4 tbsp rose jam
150ml double cream
For the topping:
Some caster sugar
What to do:
Preheat the oven to 180°C/160°C (fan oven)/350°F/gas mark 4. Line the bottom of two sandwich tins (approx 22cm diameter) with baking parchment and grease the sides with butter or cake release.
Cream together the butter and sugar in a large bowl, using a fork, then add the vanilla extract. Next, add the eggs, one at a time, stirring the mixture and adding a small amount of the flour and cornflour in between each one. Once it’s all combined, add a small amount of milk at a time to thin out the mixture a bit. I found 3 tbsp was about right.
Divide the mixture between the two tins and even out using a spatula. Bake for 25 minutes or until the top of the cake start to brown slightly and the cake starts to come away from the tin at the edges. Leave to cool in the tins for at least 10 minutes before transferring to a cooling rack.
Once completely cool, place one layer on a plate/cake stand or whatever you’re going to serve it on and spread with a layer of jam. Next whip the cream in a bowl using a balloon whisk until it’s thickened but still soft and shiny. Don’t over-beat it or it’ll start to curdle. Spread over the jam, then pop the other cake layer on top and sprinkle with a tablespoon or so of caster sugar. And voila – Syrian Victoria sponge.