2013 started with few good news and one of them concerns my passion for baking. At the end of January one of my parents friends opened a regional restaurant few kilometers far from the city where I live. Here in Italy we call this kind of restaurants with local cuisine ‘Osterie’. The menu includes several Venetian dishes and the atmosphere is very homely. Everything has the taste of home-made food, so do the cakes! He asked me to bake 3 or 4 cakes a week, choosing between some classics (apple/pear/chocolate cakes) and some different ones.I made this Chocolate Victoria Sponge with Peach Jam beacuse I already baked my Sacher Torte last week and he wanted a lighter version to serve with whipped cream. Hope clients enjoyed it 🙂
– 6 oz/175g unsalted butter
– 6 oz/175g caster sugar
– 3 eggs large beaten
– 5 oz/150g self raising flour
– 1 oz/25g cocoa powder
– 1+1/2 cup of home-made peach jam
– Chocolate flakes to decorate
1. Turn oven to 350°F/180°C. Beat butter and sugar with an electric mixer fitted with the paddle until it is light in colour, then mix in the eggs a little at a time.
2. Sift flour and cocoa powder into the bowl with the butter and sugar and fold it in. If the mixture is slightly heavy add some water.
3. Now divide the mixture between two 8-by-2-inch (20cm diameter) tins. Level with a knife and put both tins in the middle of the oven for about 20 minutes. Cakes are ready when the sponge slightly pulls away from tin’s sides.
4. Cool on a wire rack right side up. Once they are completely cooled down, spread the jam on top of first half, setting asaid 2-3 tbsp. If your jam is really thick, you may need to warm it for a while in a pan or using the microwave. It will melt and will be easier to use.
5. Top with the other half and spread the remaining 2-3 tbsp of jam, then sprinkle with chocolate flakes (they will stick to the cake thanks to jam’s layer!).
This recipe is an adaptation of Chocolate Victoria Sponge by Maria Dernikos