Peach Victoria Sponge | PC.ca

Peach Victoria Sponge

a 2 layered sponge cake filled with a peach fruit filling topped with whipped cream on a cooling rack next to the spatula and baking pans

Peach Victoria Sponge

Light and moist, our classic layer cake has a hidden layer of jewel-toned PC Black Label Ontario Pe...

Light and moist, our classic layer cake has a hidden layer of jewel-toned PC Black Label Ontario Peach Fruit Spread for an elegant and ambrosial addition to this show-stopping dessert. Made with pantry items, you’ll want to keep an extra jar of peach spread nearby to whip up this fabulous dessert on a whim.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Vegetarian, British
  • Season: Summer
  • Course: Dessert
  • Main Ingredient: Peach Fruit Spread
  • Amount Per Serving

  • Serving Size

  • Sodium

    190 mg

  • Sugars

  • Protein

    6 g

  • Calories

    460 cal

  • Total Fat

    27 g

  • Dietary Fibre

Peach Victoria Sponge

a 2 layered sponge cake filled with a peach fruit filling topped with whipped cream on a cooling rack next to the spatula and baking pans

  • Amount Per Serving

  • Serving Size

  • Sodium

    190 mg

  • Sugars

  • Protein

    6 g

  • Calories

    460 cal

  • Total Fat

    27 g

  • Dietary Fibre

How to make

Ingredients

  • 3/4 cup (175 mL)Unsalted butter, at room temperature
  • 1/4 tsp (1 mL)Salt
  • 3/4 cup (175 mL)Granulated sugar
  • 3Large eggs
  • 1 tsp (5 mL)Vanilla
  • 1-1/4 cups (300 mL)All-purpose flour
  • 1-1/2 tsp (7 mL)Baking powder
  • 3 tbsp (45 mL)2% milk
  • 3/4 cup (175 mL)35% whipping cream
  • 1/2 tsp (2 mL)Vanilla
  • 1/2 cup (125 mL)PC®Black Label Ontario Peach Fruit Spread

How to make

  • Step 1Preheat oven to 350°F (180°C). Spray two 8-inch (1.2 L) round cake pans with cooking spray; line bottom of each pan with parchment paper then flour pans.
  • Step 2In large bowl and using electric mixer, beat butter with salt until light in colour and creamy, about 2 minutes. Add sugar, eggs and 1 tsp (5 mL) vanilla; beat for 1 minute.
  • Step 3In small bowl, stir together flour and baking powder. Sift mixture on top of egg mixture. Beat until smooth, about 1 minute. Beat in milk. Divide batter between two prepared cake pans. Bake in centre of oven for 20 minutes or until tester inserted in centre comes out clean.
  • Step 4Cool in pan on rack for 5 minutes. Invert onto cooling rack, top side down. Remove paper. Cool cakes completely upside down.
  • Step 5In bowl and using electric mixer, beat whipping cream with 1/2 tsp (2 mL) vanilla until soft peaks form.
  • Step 6Place one cake, top side up, on cake plate. Stir jam until smooth; spread onto cake. Top with second cake, top side up. Spread whipped cream over top.

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