Browned Butter and Blackcurrant Victoria Sponge
Made in Normandy, Isigny butter is known for its gorgeous richness, and browning it brings out the most incredible nutty flavour. Paired with warming cinnamon, it makes the dreamiest autumnal sponge.
Ingredients
For the sponge
- 250 g isigny butter, browned and cooled
- 220 g golden caster sugar
- 4 large eggs
- 250 g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp whole milk, if needed
For the filling
- 250 g isigny crème fraîche
- 150 g blackcurrant jam
- 7 g icing sugar, optional
- Icing sugar to dust
Instructions
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Preheat your oven to 170 °C fan and grease and line two 20cm sandwich tins.
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Gently melt the Isigny butter in a saucepan over medium heat, stirring until golden brown and beautifully nutty.
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Allow to cool until soft and spreadable.
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Top up with a little extra butter to bring the weight back to 250g if needed.
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Cream the browned butter with the caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold through the flour, baking powder and cinnamon. Add a splash of milk if the batter needs loosening.
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Divide the mixture evenly between the tins and bake for 22 to 28 minutes until golden and springy. Leave to cool completely.
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Spread one sponge generously with blackcurrant jam, followed by a lovely thick layer of Isigny crème fraîche. You can mix a little icing sugar into the crème fraîche if you'd prefer it sweeter. Place the second sponge on top, dust with icing sugar and serve with a proper cup of tea.
Notes
For the filling, I've used Isigny's beautifully thick and creamy crème fraîche with a generous layer of sharp blackcurrant jam. That little tang against the buttery sponge is just heaven! We're down at my parents' house, and I couldn't have asked for a better autumnal backdrop. The kids helped make this one too, with surprisingly few eggshells making it into the batter!Pop the kettle on, this cake deserves a proper cup of tea!
Committed to this collection by the hand of Hunter.
