This Naramata take on a classic Victoria sponge is two fluffy sponges lightly flavoured with vanilla and almond with a very special sandwiching layer…Legend Raspberry Jam and a healthy dollop of whipping cream.
Here is a Cole’s Notes version of what went into making that legendary jam:
- Grow the raspberries on our farm.
- Harvest the raspberries at their peak.
- Deliver to Legend Distilling.
- Legend makes Slowpoke Farm Berry Vodka with them. (Check out my post about how it’s made minus some secrets.)
- Make raspberry jam with some more of our farm fresh raspberries and some of Legend’s Slowpoke Farm Berry Vodka made from our raspberries. It’s like raspberries times three.
A limited supply of this special jam is for sale at Legend Distilling during the Christmas season… You can of course substitute a high-quality raspberry jam but your cake will be slightly less legendary.
Our recent snow fall has put paid to my fresh raspberry supply so it’s time to bring out the jam.
- 3/4 cup unsalted butter (soft)
- 3/4 cup + 2 tablespoons sugar
- 3 extra-large or large eggs (room temperature)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 1 1/2 cups unbleached self-rising flour
- Preheat your oven to 350°F. Grease and flour two 8″ round cake pans. Cut a round of parchment and fit in the bottom of your pan and grease and flour.
- In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the extracts.
- Add the flour, beating gently just until well combined.
- Divide the stiff batter evenly between the cake pans; there’ll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
- Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
- about 3/4 cup Legend Raspberry Jam
- 2/3 to 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar, or to taste
When the cakes are cool, place one layer on a plate. Spread with the Legend jam or a jam of your choice.
Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it’s quite stiff. Stir in the vanilla at the end.
Pipe the whipped cream over the jam. You could also spread the whipped cream if you prefer.
Top with the second layer of cake.
Sift icing sugar over the top of your cake.
Refrigerate the cake until you’re ready to serve it. It’ll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact. Yield: about 12 servings.