Yvonne Cobb's tropical Victoria sponge

Yvonne's tropical Victoria spongeBBC Studios

On Thursday 28th May, Yvonne Cobb joined us in the studio to make her summer sponge cake.

Ingredients:

  • 450g Margarine (softened)

  • 300g Caster sugar

  • 300g Icing sugar

  • 225g Self-raising flour

  • 5 Free-range eggs

  • 300g Sliced mango

  • 100g Pureed mango

  • 200g Apricot jam

  • Mint leaves

  • Strawberries

  • Kiwis

  • 30g Desiccated coconut

Method:

  1. Let your eggs and margarine get to room temperature for at least 30 minutes to soften up.

  2. Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark 4). Grease and line two 18cm (7 inch) sandwich tins with greaseproof paper. Set aside.

  3. For the sponge: In a large bowl, mix together 300g of margarine and 300g of caster sugar until light and fluffy.

  4. Add the eggs one at time, ensuring each is mixed through before adding the next one.

  5. Sift in 225g of self-raising flour and gently fold to create a batter.

  6. Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-30 minutes.

  7. Leave to cool in the tins for a few minutes before transferring to a wire rack to cool.

  8. For the buttercream: Add 300g icing sugar, 150g softened butter, 100g mango puree and 30g desiccated coconut into a bowl and then mix until light and fluffy.

  9. Once the sponge is cool, spread a layer of apricot jam and top with coconut buttercream. Arrange a layer of sliced mangoes and top with the second sponge to sandwich the filling.

  10. Top with a generous sprinkling of caster sugar and decorate with kiwis and strawberries and mint leaves.

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