Prosecco cake
A glorious combination of a victoria sponge, lemon drizzle cake and a buck's fizz cocktail, this cake is ideal for a special occasion or simply to have with your afternoon cuppa
- Total:
- Serves: 10 persons
Ingredients
- 200g unsalted butter, softened, plus extra for the tins
- 200g golden caster sugar
- 4eggs
- 175g self-raising flour
- 50g ground almonds
- 150ml prosecco, cava or other sparkling wine
- 2oranges, zested and juiced
- 100g granulated sugar
- gold sugar crystals or granulated sugar mixed with gold lustre, for sprinking
- 300ml double cream
- 1tsp vanilla bean paste
- 1tbsp icing sugar
- 1orange, zested, plus 1 tbsp of juice
Instructions
Step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line two 18cm loose-bottomed sandwich tins.Step 2
Beat the butter and sugar until light and fluffy. Add the eggs one by one, then fold in the flour, almonds and a pinch of salt. Fold in 100ml of sparkling wine and the orange zest, then divide between the two tins, smoothing over the tops. Bake for 30-35 minutes or until risen and golden, then cool on wire racks.Step 3
While the sponges are still lightly warm, prick all over with a skewer. Mix together the orange juice, granulated sugar and 50ml of wine, then pour the mixture over the sponges to allow to seep into the holes. Leave to cool completely.Step 4
Whip together the filling ingredients until soft peaks form, and use to sandwich the two sponges together. Dust with golden sugar to serve. It will keep chilled for two days.