Recipe Review - Barts Jubilee Sponge

I am not great at baking large cakes, I am really good a cupcakes but large cakes never go right for me. 


Barts have been working with Great British Bake Off winner Edd Kimber to come up with a modern twist on the Victoria Sponge to celebrate the Queen’s Diamond Jubilee this summer. The recipe features a unique and exciting blend of ingredients from all over the word.


It sounded so interesting that I agreed to the recipe myself and they sent me the Bart ingredients to do so.


This is what it should look like:

This is what mine looked like:

Told you I was terrible at big cakes!

The most important thing was it tastes divine, I was worried about the peppercorns that are in it but they really add to the taste. Its a bit like a carrot cake but without the carrot.

Its really moist and the frosting is really creamy. BG who is 3 wolfed down her slice and it went down very will with OH. 

It was simple to make, I'm just not great at cutting the cake. I think my tin was two large and one cake was larger than the other!

If you would like to try it here is the recipe

BART’S JUBILEE SPONGE

Serves 10

Ingredients

 ½ tsp Bart Bristol Blend Five Peppercorns (ground)

½ tsp Bart Ground Cinnamon

1 tsp Bart Ground Ginger

¼ tsp Bart Ground Nutmeg

2 tsp Bart Mint (Freeze Dried)

250g self-raising flour

¼ tsp salt

250g margarine or butter

250g Bart Vanilla Sugar

4 eggs, beaten

For the filling and topping

250g cream cheese

150ml double cream

100g icing sugar

250g strawberries, quartered

200g blueberries

Method

1. Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.
2. Cream together the margarine and vanilla sugar until light and creamy.
3. Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.
4. Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.
5. Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.
6. When completely cool, cut each cake in half horizontally so you have four thin cakes.
7. To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth. Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat