Green Tea & Lemon Victoria Sponge

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By Darren Purchese

A twist on a classic Victoria Sponge this works just as well for an afternoon tea.

The matcha lends itself well to baking and pairs beautifully with the lemon, vanilla and raspberry in this recipe.

The jam makes more than you need.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

2

Portions

12
Slices

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Ingredients

Servings

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GREEN TEA VICTORIA SPONGE

200g unsalted butter, softened – plus extra for the tins
200g caster sugar
1 whole vanilla pod, seeds scraped
225g eggs, (approx. 4 large eggs)
200g soft (cake) flour, sieved – plus extra for the tins
1tsp baking powder
25g matcha green tea powder
30 ml milk

RASPBERRY JAM

500g raspberries, fresh
500g white sugar
10g pectin powder
½ lemon juice

LEMON SYRUP

75g caster sugar
75 ml water
½ lemon, juice

LEMON FROSTING

150g unsalted butter, softened
125g icing sugar, sieved
 whole lemon, juice and finely grated zest
30 ml milk

GREEN TEA DUSTING POWDER

50g icing sugar
5g green tea powder
1

To prepare for the cakes… Line two 18 cm diameter cake tins with softened butter and dust them with soft flour, tap out the excess. Pre heat your oven to 180C.

 

2

To make the sponge… cream the butter, sugar and scraped vanilla seeds together until smooth and pale. Once the mixture is light then add in the egg, gradually until all has been added. Continue to mix well at this point. Sieve the flour again this time with the baking powder and green tea powder and fold it into the cake batter. Divide the mixture evenly between the two cake tins, use a spoon or palette knife to smooth the surfaces of each of the batters.

 

3

To bake… Bake the cakes for 25 minutes, check they are done before removing. They should be golden brown and come away from the edge of the tins. Also, when gently pressed they will spring back. Cool the sponges in their tins for 10 minutes before demoulding, by running a small knife around the outside edge of the cakes to release from the tins. Turn the cakes out onto a cooling rack.

 

4

To prepare the fruit… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

 

5

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103°C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

 

6

For the syrup… bring the sugar and water to a gentle boil in a saucepan, stir to dissolve the sugar and remove from the heat. Grate the lemon zest into the saucepan and add the juice. Allow the syrup to cool down completely before re-boiling and straining the hot syrup into a jug through a fine sieve.

 

7

For the frosting… Beat the butter, sugar and lemon zest in a mixing bowl by hand using a spatula, beat until smooth and fluffy before adding the milk and mix to combine.

 

8

For the dusting sugar… sieve the two ingredients together.

 

9

To assemble the cake… Trim and discard the top of one of the sponges to even and level out if needed. This surface will form the inside surface of the sandwich. Trim and discard the bottom of the other sponge to remove the brown base; this surface will be for the other inside surface of the sandwich. Liberally brush the lemon syrup onto both sponges primarily where they have been trimmed on the exposed sponge surfaces. Spread the lemon frosting onto the first sponge and spread 100 g of raspberry jam onto the second sponge. Sandwich the two sponges together and put the cake onto a cake stand or serving dish. Dust the top of the cake with the green tea icing sugar.

 

1
0 hours 0 minutes

To prepare for the cakes… Line two 18 cm diameter cake tins with softened butter and dust them with soft flour, tap out the excess. Pre heat your oven to 180C.

2
0 hours 0 minutes

To make the sponge… cream the butter, sugar and scraped vanilla seeds together until smooth and pale. Once the mixture is light then add in the egg, gradually until all has been added. Continue to mix well at this point. Sieve the flour again this time with the baking powder and green tea powder and fold it into the cake batter. Divide the mixture evenly between the two cake tins, use a spoon or palette knife to smooth the surfaces of each of the batters.

3
0 hours 0 minutes

To bake… Bake the cakes for 25 minutes, check they are done before removing. They should be golden brown and come away from the edge of the tins. Also, when gently pressed they will spring back. Cool the sponges in their tins for 10 minutes before demoulding, by running a small knife around the outside edge of the cakes to release from the tins. Turn the cakes out onto a cooling rack.

4
0 hours 0 minutes

To prepare the fruit… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

5
0 hours 0 minutes

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103°C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

6
0 hours 0 minutes

For the syrup… bring the sugar and water to a gentle boil in a saucepan, stir to dissolve the sugar and remove from the heat. Grate the lemon zest into the saucepan and add the juice. Allow the syrup to cool down completely before re-boiling and straining the hot syrup into a jug through a fine sieve.

7
0 hours 0 minutes

For the frosting… Beat the butter, sugar and lemon zest in a mixing bowl by hand using a spatula, beat until smooth and fluffy before adding the milk and mix to combine.

8
0 hours 0 minutes

For the dusting sugar… sieve the two ingredients together.

9
0 hours 0 minutes

To assemble the cake… Trim and discard the top of one of the sponges to even and level out if needed. This surface will form the inside surface of the sandwich. Trim and discard the bottom of the other sponge to remove the brown base; this surface will be for the other inside surface of the sandwich. Liberally brush the lemon syrup onto both sponges primarily where they have been trimmed on the exposed sponge surfaces. Spread the lemon frosting onto the first sponge and spread 100 g of raspberry jam onto the second sponge. Sandwich the two sponges together and put the cake onto a cake stand or serving dish. Dust the top of the cake with the green tea icing sugar.