Written By Catherine Parrott

For the first recipe of the section, I’m pulling an absolute blinder. Already  breaking away from tradition and showing you that not all ‘classics’ must be made in one set way. WHAT AM I TALKING ABOUT? HONESTLY.

Most roulade sponges are genoise-based, but not here Sally. (sadly?) And why? Because there are hundreds of excellent takes on a classic Victoria sponge, the world does not need another! So, here’s a vertical one, for fun. I asked AI. They agreed, this is way more fun.

RECIPE:

SEASON FRUIT ‘JAM’

  • 300g FRUIT OF CHOICE (Berries or stone fruits are my favourites to jam)

  • 1 LEMON, JUICE AND ZEST (Orange or Lime zest, depending on the fruit, also works! Strawberry and Lime? Yum)

  • 150g CASTER SUGAR

VANILLA VERTICAL SPONGE

  • 100g UNSALTED BUTTER (Room Temperature, Goodbye Cold and Cubed butter!)

  • 120g CASTER SUGAR (Plus extra for sponge rolling post-bake.)

  • 4 WHOLE MEDIUM EGGS

  • 2 TBSP MILK

  • 120g PLAIN FLOUR

  • 1 TSP BAKING POWDER

  • CHEEKY PINCH OF SALT

MASCARPONE CREAM

  • 450g MASCARPONE CHEESE

  • 600ml DOUBLE CREAM

  • 150g ICING SUGAR(Sieved, please)

BEFORE YOU START…

  • Preheat your oven to 160c (160c fan oven, 170c for other, less powerful ovens)

  • Grease and line a deep-lipped baking tray with oil and parchment paper

METHODS:

FOR THE SEASONAL FRUIT ‘JAM’…

Combine everything in a pan and cook on a gentle heat for 20-25 minutes until all the liquid has boiled away and you are left with a thick jam-like compote. Leave to cool completely at room temperature.

FOR THE VANILLA SPONGE…

Cream the butter and sugar until light and fluffy. Whisk the eggs, milk and vanilla together. Alternate add the egg mixture and flour to the butter and sugar until you have a smooth, evenly mixed batter. Spread evenly across your lined baking tray and bake for 10-13 minutes until your sponge is golden and springs back to touch.

While the sponge is cooking prepare a sheet of parchment paper by sprinkling the surface with caster sugar. While the sponge is still warm, carefully remove from the remove and turn out onto the sugar-dusted parchment. Roll the sponge with the parchment lengthways before unrolling and leaving to cool.   

FOR THE MASCARPONE CREAM…

Mix everything until smooth and it holds it shape. You can either leave it plain or use a bit of jam to colour it. We’re going FULL rogue today because why not it will look cool.

To ASSEMBLE: Roll your sponge, unroll it then spread 2/3 of the mascarpone cream on top. Dollop the jam and marble it all across with such gay abandon it doesn’t even feel like you’re following a recipe.

Roll up your sponge and set in the fridge for 20-30 minutes. Giving yourself a break from the giddying high we all get when rolling up cake which shouldn’t be rolled.

Once set. Cover with the rest of frosting and a generous amount of jam on top, sniggering to yourself that you will fool your guests into thinking your Victoria sponge has in horizontal lines, WHAT A FUCKING LARK!

ENJOY!

Catherine Parrott
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