Bart’s Jubilee Sponge

TheBabyWebsite offices get emails & press releases every day from companies telling us about their products but we very rarely get anytBart's Jubilee Spongehing which tastes and looks as good as this yummy sponge!

It’s kind of a modern twist on the classic Victoria Sponge & has been created by Bart especially for the Queen’s Diamond Jubilee. As you can see from the recipe below, there’s a real mix of unusual ingredients including mint (!), cinammon and Bart Bristol Blend Five Peppercorns! Weird you’d think but believe it or not, the taste combinations work perfectly and it’s really scrummy.

BART’S JUBILEE SPONGE

Serves 10 (or fewer if you have big pieces like us!)

Ingredients

½ tsp Bart Bristol Blend Five Peppercorns

½ tsp Bart Ground Cinnamon

1 tsp Bart Ground Ginger

¼ tsp Bart Ground Nutmeg

2 tsp Bart Mint (Freeze Dried)Bart Sponge Cake

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.

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Kathryn Crawford (65 Posts)

Kathryn , a graduate from Manchester University , is a director & founder of TheBabyWebsite. After several miscarriages, she eventually had 3 daughters in less than three and a half years - all of whom were breastfed for more than a year. In fact her youngest was breastfed until she was two. TheBabyWebsite was originally seen as a breastfeeding resource but mushroomed into the huge site it is today. Kathryn has worked in journalism, sales and in the years running up to TheBabyWebsite was a teacher in a large church comprehensive school. A big career change but worth it!


One comment

  1. Nice recepie. It looks beautiful. I am sure the taste of this jubilee sponge is also a good.