MADE WITH LOVE

Let’s celebrate the women in our lives – and share the love with this wholesome Victoria Sponge Cake recipe, brimming with the goodness of

Clover. Baking is an act of love. From the carefully sourced ingredients to the delicate mixing and folding – and the feeling of pride as you watch your masterpiece rise. Then there’s the tasting! Warm, with just enough sweetness and it’s best enjoyed shared. Try this hearty Victoria Sponge Cake recipe and celebrate the women in your life – not just during Women’s Month, but every day.

CLOVER FRESH MILK VICTORIA SPONGE HEARTS

MAKES: 1 LARGE OR 4 INDIVIDUAL HEARTS PREP TIME: 15 MINS | BAKING: 25-30 MIN (FOR BIG CAKES) AND 15-20 MIN (FOR INDIVIDUAL CAKES) | STANDING: 5 MIN

CAKE

240g Clover Springbok butter, softened 220g castor sugar

4eggs

5ml (1t) vanilla extract

80ml (1/3c) Clover milk

280g self-raising flour

FILLING

250g raspberry, apricot or blueberry jam 250ml (1) Clover cream, whipped 10ml (2t) icing sugar

TO SERVE

15ml (1T) icing sugar

Preheat the oven to 180°C. Grease two 20cm springform cake tins or four small individual heart-shaped cake tins, and line the bases and sides with baking paper.

1. Beat the butter and castor sugar together until pale, light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and milk.

2. Sift the self-raising flour over the creamed mixture and fold in until just combined. Divide the mixture between the cake tins and bake for 25-30 minutes and 15-20 minutes for the individual hearts, or until an inserted skewer comes out clean.

3. Let it stand for 5 minutes, before turning out onto a wire rack to cool completely. Slice the sponge cakes in half horizontally.

4. FILLING Place the bottom half of each sponge cake onto a serving platter or platters and top with the jam. Fold the whipped cream and icing together and spread on top of the jam. Place the other cake layers on top.

5. TO SERVE Dust the icing sugar over the sponge cakes.