Baobab Victoria Sponge Cake

  • 11
  • Feb
  • 2010

Uh-oh… A fantastically delicious cake from the Yozuna kitchen!

  • Prep time: 10 minutes
  • Cooking time: 20 minutes

Serves: 8 or 6 hungry monsters!



  • 225g/8oz butter, softened
  • 225g/8oz rapadura sugar(or caster sugar)
  • 4 large free-range eggs
  • 200g/7oz self-raising flour, sifted
  • 50g Baobab Fruit Powder (Get this from Yozuna!) sifted with flour
  • 2 tbsp Flax/ground Linseed(optional)
  • Knob of butter room temp

For the filling

  • 6 tbsp Yozuna Baobab jam / Yozuna Strawberry Baobab Jam (Get these from Yozuna!)
  • 300ml/10½ fl oz double cream, lightly whipped

To serve

  • Baobab powder, for dusting
  • You’ll need two 15cm-17.5cm/6in-7in cake tins


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Rub knob of butter by hand in two pans 6in-7in/15cm-17.5cm cake tins with the. Line the bottom of the two cake tins with a circle cut out of greaseproof paper.
  3. In a large bowl, cream together the butter and sugar until creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this could take a couple of minutes).
  4. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture starts curdles.
  5. Fold in the flour using a large metal spoon. Avoid over-mixing it.
  6. Pour equal amounts of mixture into the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula to ensure the middle of the cakes stay flat.
  7. Place in the oven and bake for around 20 minutes, or until the cakes spring back when pressed gently and are golden in colour.
  8. Remove from the oven and take them out of the tins after 10 minutes. Place them on a wire rack to cool completely (for about half an hour).
  9. Spread the sponge with Yozuna’s Baobab Fruit jam and the whipped cream, then carefully sandwich together.
  10. Dust with Baobab powder and serve.

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