This victoria sponge recipe is adapted from a Martha Stewart strawberry shortcake recipe, but since I spread some jam between the layers I thought a Victoria Sponge was a more befitting name. It’s no ordinary victoria sponge- instead of light and fluffy sponge or chiffon cakes for the cake layers, this one is a marzipan-cornmeal pound cake. It isn’t very heavy and dense though, it’s still pretty fluffy and the almond flavour is so addictive and pairs very well with the jam. Atop the slick of jam on the cake is a generous layer of mascarpone cream, a cool and neutral flavour to tame down the sweetness of the cake. I topped the cakes with the tiniest and cutest English strawberries- instant kitschy cute. Almost unbearably cute..
I made a simple strawberry-rhubarb jam to fill a Strawberry Shortcake/Victoria sponge. I wanted it to be quite tart so the cake wouldn’t be too sweet so I used a ratio of 80% sugar to fruit, so 800g sugar to 1kg fruit. I used about 3/4 strawberries and a quarter rhubarb, the rhubarb was just to make the flavour a little more interesting. Macerate the fruit with the sugar for 2-3 hours, then squeeze 1 whole lemon and place the squeezed lemon into the pot to boil along with the fruit until it reaches “thread-stage”. I just halved the very large strawberries and left the small ones whole because I like big chunks of fruit in my jam, but if you like it smoother, then you can chop them up smaller, of course.
Pavlovas are possibly one of the most delicious things to eat, and so effortlessly pretty. It’s perfect as it is- its crisp, fragile shell, marshmallowy centre, luxurious cream and sweet-tart fruit tumbled on top. Absolutely perfect. Although I used peaches along with strawberries this time, I prefer it with just strawberries. Lucas Hollweg’s brilliant book, Good Things To Eat has a beautiful autumn version with blackberries and cinammon- what a dream. A gorgeous book with gorgeous photographs, definitely one of my favourites.
My go-t0 recipe for pavlova is from here- I’ve made it several times, and it’s flawless.