Victoria sponge cream & jam
An update on the classic Victorian sandwich with a mascarpone cream and blackcurrant jam.
This Victoria sponge cake is made with free range eggs and very fine flour for a wonderfully light sponge. Mascarpone and double cream are whisked together and sweetened with sugar and used to sandwich together two layers of sponge with a filling of homemade blackcurrant jam which offsets the sweetness of the mascarpone cream.
Ingredients: Self raising flour (wheat), butter (milk), baking powder, free range eggs, sugar, double cream (milk), mascarpone (milk), jam
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