Victoria Sponge with Four Alternative Fillings

We love the classics more than anyone and nothing beats a well-made Victoria Sponge, but if you fancy something with a summer spin we’ve got some simple ideas for you. You could add a flavoured cream, use seasonal fruit or be bold with your jam or compote flavour. We're sharing four delicious alternatives. If you try one of these out, snap a photo and tag us on Instagram with #leithsonline. 

Elderflower cream and steeped strawberries

Add a couple of tablespoons of elderflower cordial and icing sugar to double cream and lightly whip until the cream holds its shape. Cut your strawberries and pour over about a tablespoon of the cordial. Mix it  lightly. Fold the strawberries through your cream and pile them generously between your cake layers.

Coconut and passionfruit 

If it’s tropical summer vibes you’re craving then this is the filling for you. We love to add some coconut rum to the mix. Add icing sugar and coconut rum to double cream and whip gently until thickened. Sandwich your coconut cream between your sponge layers and laden with sharp but sweet fresh passionfruit.

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Peach and Tahini

Now, this is an unusual combo, but once tried, you'll want to return to it again and again. Tahini is an amazing ingredient to bring into sweet recipes. It is earthy, with a toasted sesame flavour that is so distinct, especially when paired with perfectly ripe peaches. Either stir the tahini through some lightly whipped double cream, add to a cream cheese icing or traditional buttercream. Make sure your tahini is well mixed before you use it so it combines easily.

Cherry Bakewell Sponge 

Why not try using the classic flavours of a cherry Bakewell in your base sponge recipe? Add a few drops of almond extract into your sponge cake mix before baking. Fill your sponge layers with morello cherry compote for the ultimate indulgence and sprinkle with toasted almonds.