Peach and Apricot Victoria Sponge Cake

INGREDIENTS

300g caster sugar

300g unsalted butter, room temperature

6 free-range large eggs

300g self-raising flour, sifted

1 ½ teaspoons baking powder

45ml milk

For the filling and topping:

600ml fresh whipping cream

5 Tablespoons icing sugar, sifted

125ml apricot jam

4–6 peaches, halved, sliced, and quartered

METHOD

Preheat the oven to 170ºC. Grease and line a Le Creuset 26cm 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.