I love a classic Victoria sponge cake, adding a twist with the jam filling such as with this quince and ginger sponge cake can really take the Victoria sandwich to new heights.
Quince are one of those fruits where you have to work hard to reap the rewards. Their lumpy, often covered in grey dust and incredibly tricky to peel and core. Also you have to cook them before you can eat them. If you have never tried this ancient fruit before don’t let this effort put you off, for their bounty is magnificent. They are so delicious and their perfume is out of this world.
I cooked down the quince with sugar and crystallised ginger which its self is jewel like, a golden amber nugget of flavour. The quince doesn’t take long to break down into a lovely jam, turning a glorious pink hue. The quince jam is sandwiched between to light and airy sponge pillows and lashings of cool whipped double cream. Just simple yet magnificent.
I have used quince in a cake before on the blog, check out my polenta and quince upside down cake for more inspiration. Have a lovely week everyone.