Celebrate International Cake Day in Style

It’s International Cake Day and obviously there’s only one way to celebrate it properly.

We’ve been rummaging through our box of treasured recipes and we’ve come up with a decadent but airy Victoria Sponge with Jam filling.

Not just any jam filling either; we suggest you a generous helping of All Gold Skweezi Apricot & Peach Jam for a moreish mouthful.

Victoria Sponge with All Gold Skweezi Apricot & Peach Jam Filling

Serves: 4 – 6

Preparation time: 2 ½ hours, includes cooling time



  • 250 g unsalted butter, at room temperature
  • 240 g (2 cups) Golden Cloud self-raising flour
  • 200 g (1 cup) castor sugar
  • 4 extra large eggs
  • 1 lemon
  • ½ can (410 g) KOO Peach Slices, drained and chopped
  • 125 ml (½ cup) ALL GOLD Skweezi Apricot & Peach Jam
  • 125 ml (½ cup) fresh cream
  • 30 ml (2 tbsp) castor sugar


  1. Preheat oven to 180 °C.
  2. Grease and line 2 x 20 cm sandwich cake tins.
  3. Beat butter and sugar together with an electric beater or wooden spoon, until very light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift in flour, finely grate over the lemon zest, fold it into the mixture (halve the lemon and save it for later).
  6. Mix together until well combined.
  7. Divide the mixture evenly between the tins.
  8. Use a spatula to gently smooth the surface of the cakes and bake in oven for 30 – 40 minutes.
  9. Insert a skewer in the middle of the cake; if it comes out clean the cake is ready.
  10. Remove from oven and set aside to cool in tins for five minutes.
  11. Remove from tins and place on cooling racks.
  12. Allow cakes to cool completely before filling.


For the Filling:

  1. Gently warm the ALL GOLD Skweezi Apricot & Peach Jam in a pan over a low heat.
  2. Remove from the heat and stir in sliced peaches.
  3. Whip cream until it forms soft peaks, gently fold in castor sugar, squeeze in the juice from zested lemon.


To assemble the cake:

  1. Place one cake upside down onto a serving plate.
  2. Spread with jam mixture, allowing to cool before topping with sweetened cream.
  3. Place the second cake on top and dust it with icing sugar.


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