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Victoria sponge with crème patissière and gooseberry compote
DELICIOUS MAGAZINE18Ingredients
60Minutes
630Calories
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Description
This delightfully old-fashioned gooseberry sponge cake recipe is a taste of summer, with sweet and tart combinations. Gooseberries start to come into season around the end of May in the UK.
Ingredients
US|METRIC
8 SERVINGS
- 225 grams butter (softened, plus extra for greasing)
- 225 grams caster sugar
- 4 large free range eggs
- 225 grams self raising flour
- 1 tsp. vanilla extract
- 4 Tbsp. milk
- icing sugar (for dusting)
- 250 mL full-fat milk
- 1/2 vanilla pod (split lengthways)
- seeds (scraped)
- 3 egg yolks (large free-range)
- 45 grams caster sugar
- 40 grams cornflour
- double cream (142ml pot)
- 2 Tbsp. elderflower cordial
- 400 grams gooseberries (fresh or frozen and thawed)
- 50 grams caster sugar (plus extra to taste)
- 2 Tbsp. elderflower cordial
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol255mg85% |
| Sodium230mg10% |
| Potassium270mg8% |
| Protein10g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber3g12% |
| Sugars48g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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